This is one of the excellent old English dishes in which mushroom ketchup and ale or stout make a rich-looking and interesting gravy. Creamy mashed potatoes and perhaps a few friedor grilled mushrooms—if you can get large flat ones—go well with this casserole of steak. The whole dish takes scarcely five minutes to prepare for cooking.
2. Over it slice a large onion. Pour in the port, stout, and ketchup or vinegar.
3. Cover with a double sheet of parchment paper and the lid of the dish. Put it in a very low oven, at 275°F, and leave it for about 3 hours—a little less or longer won’t matter.
4. The toughest piece of meat emerges beautifully tender, and the gravy rich, bright brown, excellently flavored.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.