Tags: recipes

I enjoy this dish so much that I told my wife I want it to be my last meal. The two primary ingredients, beef and onions, combine to create a remarkable flavour, best enjoyed with a pint of Guinness.

Ingredients

• ½ tablespoon tallow
• 16 oz steak of your choice, cut into 2 × 2 × 2 cm cubes
• 2–3 medium onions, roughly chopped
• 4 medium russet potatoes
• 2 tablespoons butter
• A splash of milk (or whipped cream)
• 1 small head of lettuce, chopped
• ¼ red onion, thinly sliced
• 2 Campari tomatoes, diced

Spice Mix

• 1 teaspoon black pepper
• 1½ teaspoons salt

Dressing

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 tablespoon red wine vinegar
• Salt and black pepper, to taste

Steps

1. Heat the tallow in a Dutch oven until hot.
2. Sear the cubed steak until well browned.
3. Add the spice mix and stir to coat the beef.
4. Add the onions, mix well, and cook for 2 minutes.
5. Cover the Dutch oven and cook over low heat until the onions are completely soft and translucent, about 2 hours.
6. Boil the whole potatoes until fork-tender, about 30–35 minutes. Drain, then peel while still warm. Mash with butter and a splash of milk (or whipped cream) to your desired consistency, and season with salt to taste.
7. Toss the lettuce, sliced red onion, and diced tomatoes in a bowl. Whisk together the EVOO and red wine vinegar, season with salt and pepper, and dress the salad just before serving.

Serving

Serve the beef over the mashed potatoes with a bowl of salad and a pint of Guinness.

Don’t wait until your dying day to enjoy this meal; have it once a month instead. Please note: If you end up eating it too often, you will die sooner.