Beer Braised Beef and Onions

In a large bowl, combine the salt, pepper, bay leaves and paprika. Toss the meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.

Heat the oven to 160°C.

In a large Dutch oven or other heavy pot, heat the butter and oil over medium-high until shimmering. Working in batches, brown the beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust the heat if necessary to prevent burning.

When all the meat is browned, add the onions to the empty pot and raise the heat to medium-high. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.

Continue cooking until the onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.

Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with a kitchen string.

Push the onions to the sides, then add the tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until the paste is darkened and fragrant. Stir in the flour, cook another minute, then add the beer, 1 cup water and the bouquet garni. Return the beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer the pot to the oven. Cook until the beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.

If the sauce seems thin, remove the meat with a slotted spoon; cover it with foil to keep it warm. Return the pot with the liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to the pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika.