Beef braised in beer

1. Cut the beef shin into large cubes and season with salt and pepper.

2. Sear the beef cubes on all sides over high heat in the oil, then remove them.

3. Sweat the chopped onion and garlic in the remaining fat until translucent.

4. Return the meat, sprinkle with caraway, add the bay leaves, then pour in the dark beer and the stock.

5. Cover and braise over low heat for 1.5-2 hours until the meat is tender, topping up the liquid if needed.

6. Thicken the sauce with the flour, round off the flavour with a pinch of sugar and serve hot.

Tip: A dark, malty beer gives the richest flavour; a light beer makes it milder and lighter.