It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown, spicy, beer sauce thickened with bread. Usually served with fries (chips) or boiled potatoes. Traditionally a spice bread (Pain d’épices) is used to thicken the sauce, however as it may be hard to find, this recipe uses standard bread with the addition of similar spice-bread spices. This recipe uses stout beer, some may find it too strong, if so, use regular beer or why not half and half. Either way this is a must in cold winter climates and of course enjoy it with a nice beer!