Beef in beer with mushrooms and onions

Serves 3

2 short ribs of beef
300g piece of a stewing cut of beef (I used a very well marbled bit of flank)
3 firm medium onions
1 450g btl of 'best' type bitter ale
Vegetable oil
Butter
2 tsp Worcester sauce
1 bay leaf
100g mushrooms
Salt, pepper, 1 clove head

Heat two frying pans.  Add oil and butter to each.  Slice onions finely and evenly across the grain and brown them in the larger of the pans, without seasoning, over a high heat, until crisply darkened.  Stir regularly so they don't burn.

In the smaller pan (add less butter) brown the meat well.  Once the meat is browned, add both meat and onions to a small casserole dish and pour the ale into the beef frying pan.  Scrape the residues of caramelisation into the liquid as it bubbles over the heat, then pour into the casserole.  Don't season.  Top up with water if required to almost cover the meat.

Bring up to a simmer.  Skim off any scum that arises.  Place a circle of greaseproof paper or tin foil over the contents of the casserole, place on the lid and simmer very gently for at least 3 hours.

Slice and saute the mushrooms over a high heat until liquid is released and almost evaporated.  Add to the casserole.  Season well including crushing the clove head.  Skim off excess fat with a spoon.  Remove the bay leaf.  Remove the bones, slice the beef, Simmer uncovered for a further 20mins to reduce the sauce.