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The beer gives this dish a mouth-watering astringency, which is enhanced if you baste it regularly while cooking. It’s better to smother the beef with the heady-flavoured paste a couple of hours (or even a day) ahead for maximum flavour, but it’s nearly as good when done just an hour prior to roasting.
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The beer gives this dish a mouth-watering astringency, which is enhanced if you baste it regularly while cooking. It’s better to smother the beef with the heady-flavoured paste a couple of hours (or even a day) ahead for maximum flavour, but it’s nearly as good when done just an hour prior to roasting.