Dice the meat coarsely.
Slice onions and crush garlic with a little salt.
Heat enough dripping to cover the bottom
of a heavy casserole dish.
When smoking, quickly fry the meat
in batches until golden brown.
Remove the meat and keep warm.
Lower heat and fry onions and garlic
for 5 minutes. Stir in the brown sugar and flour
and cook for 1 minute.
Gradually stir in the beer, stock or water,
vinegar, bouquet garni and juniper berries.
Bring to the boil, stirring occasionally.
Return meat to the casserole, then cover and place
in a moderate oven 170C / 325f / Gas mark 3
for 2 to 2 and a half hours.
Served with cooked brown rice. |
