Sounds brilliant. We at this dish at a couple of different pubs during our recent trip to Ireland. It's very good. By the way, at our bed and breakfast, a couple of times, they served porridge with Bailey's Irish Cream, and I've been trying to duplicate it ever since. It was very delicious, and looked quite simple, but I just can't seem to combine the ingredients correctly. Has anybody made this, and could you share some tricks or tips? On 6/26/04 10:49 AM, "ConnorsGenealogy" <nymets11@pacbell.net> wrote: > thanks to George and the Irish Heritage Newsletter... > > Beef in Guinness > serves 4 > > 2-1/2 pounds shin of beef > 2 large onions > 6 medium carrots > 2 tablespoons all-purpose flour (seasoned with salt & pepper) > a little fat or beef dripping > 1 cup Guinness and water mixed > sprig of parsley > > Cut beef into chunks. > Peel and slice the onions and carrots. > Toss the beef in the flour and brown quickly in hot fat. > Remove the beef and fry the onions gently until transparent. > Return the beef and add the carrots and the liquid. > Bring just to a boil, reduce the heat to a very gently simmer, cover > closely and cook for 1-1/2 to 2 hours. > Check so the dish does not dry out, adding more liquid if necessary. > Sprinkle with chopped parsley. > -- We will not forget! www.remember-9-11.com www.ciarancummings.com