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Shin of Beef in Ale, Stout and Honey
Brisket in Cider
Tangy Pot Roast
Boneless Rib or Sirloin of Beef with Thyme Butter, Caramelised Shallots and Madeira Gravy
Beef in Brown Ale
Meatballs with redcurrant jelly
The Ultimate Beef Chilli
Shin of Beef in Ale, Stout and Honey
Beef takes on a rich and spicy flavour in this recipe for marinated shin, braised in an ale-based gravy

Servings: 4

Preparation Time: 20 minutes, plus 8-12 hours marinating
Cooking Time: 1 hour 30 minutes
2kg shin beef, trimmed, but left in one piece on the bone
1 tbsp vegetable oil
300ml light ale
1 tbsp tomato purée
100g clear honey

To serve
crushed herb new potatoes
baby carrots

For the marinade
4 Onions, each peeled and cut into 6 wedges
150ml stout
3 thyme sprigs
3 fresh rosemary sprigs
3 sprigs of oregano
3 parsley sprigs
2 Bay leaves
6 garlic clove, peeled and halved
1 tsp ground mace
6 cloves
1/2 tsp turmeric
1 tsp sea salt
1 tsp English mustard
1 tsp Black peppercorns, crushed
1. First prepare the marinade. In a large bowl, place the onions, stout, thyme , rosemary , oregano , parsley, bay leaves , garlic, mace, cloves, turmeric, sea salt, mustard and peppercorns, mixing well.
2. Add the shin of beef to the marinade, making sure that it is completely covered by the marinade.
3. Marinate in the refrigerator for 8 to 12 hours, turning it occasionally.
4. Remove the beef, reserving the marinade.
5. Preheat the oven to 180°C/gas 4.
6. Heat the vegetable oil in a large, heavy-based roasting tray on the hob until very hot, add in the beef and cook until golden on all sides.
7. Pour the reserved marinade into the hot pan, add the tomato puree and the light ale and cover with kitchen foil.
8. Place in the oven for 1 hour and 40 minutes, basting occasionally.
9. Ten minutes before the end of cooking, uncover the beef, drizzle over the honey and return to oven to continue cooking uncovered.
10. Remove from the over and allow to rest before carving.
11. Serve with crushed, herb potatoes and baby carrots.
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Brisket in Cider
Servings: 4-6
Cooking time: 30-40 minutes per 450g/½kg(1lb)
plus 30-40 minutes
Lean beef brisket joint
Eating apples
Cinnamon stick
Ground ginger

1 Heat 15ml(1tbsp) oil in a large lidded casserole dish and brown a 1.25kg(2½lb) lean beef brisket joint on all sides. Add 2 onions, quartered, 3 eating apples, cut in half, 1 cinnamon stick and 5ml(1tsp) ground ginger to the pan. Pour over 150ml(¼pt) cider, cover and simmer on hob or in oven (Gas mark 3, 170°C, 325°F) for calculated cooking time.
2 Serve hot or allow to get cold in the cider - transfer to a cold pan or bowl to cool down quicker. Meanwhile make the chutney, in a pan place 2 sticks rhubarb, cut into chunks, 1 eating apple, cored and sliced, and 2 large pinches ground ginger, 60ml(4tbsp) cider, 45ml(3tbsp) mead (if mead not available use all cider or apple juice) and ½ cinnamon stick. Cook over a gentle heat for 5-10 minutes until softened. Add a little sugar to taste if necessary.  
3 Serve thinly sliced with salad or in sandwiches with the apple and rhubarb chutney. 
Alternatively serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy.

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Tangy Pot Roast
Servings: 4
Time to prepare: 5 minutes
Time to cook: Approximately 2-2½hours
Oven temperature: Gas mark 3, 170°C, 325°F.
1.3kg (3lb) lean silverside or brisket joint
Salt and pepper
30ml (2tbsp) sunflower oil
3 onions, peeled and cut into wedges
3 celery sticks, peeled and roughly chopped
425ml (¾pint) brown ale, stout or good, hot beef stock
100ml(3½floz) ready-made barbecue sauce
30ml (2tbsp) fresh thyme leaves
2 parsnips, peeled and cut into chunks

Place the joint on a chopping board and season with salt and pepper.  Heat the oil in a large ovenproof casserole dish and brown the joint on all sides.  Add the  onions and celery and cook for 2-3 minutes until the vegetables caramelise. 
Add the brown ale, stout or stock, barbecue sauce and thyme leaves, bring to the boil and reduce the heat.  Cover and cook in the oven or on the hob for 2-2½hours.
40 minutes before the end of the cooking time add the parsnips and continue to cook.
Serve with the vegetables and mash.
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Boneless Rib or Sirloin of Beef with Thyme Butter, Caramelised Shallots and Madeira Gravy

Serves 8-10

Preparation time: 5 minutes
Cooking time:
Rare: 10 minutes per 450g/1lb plus 10 minutes
Medium: 15 minutes per 450g/1lb plus 15 minutes
Well done: 20 minutes per 450g/1lb plus 20 minutes

1.3kg-1.8kg/3-4lb lean boneless rib or sirloin joint
75g/3oz butter, softened
1 large bunch fresh thyme leaves
Salt and freshly milled black pepper
20-25 shallots, peeled and left whole
30-60ml/2-4tbsp good, aged, balsamic vinegar
15ml/1tbsp plain flour
300ml/½pint hot, good beef stock
150ml/¼pint Madeira or Port

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Prepare the thyme butter: In a small bowl mix together the butter, thyme leaves and seasoning. Place the joint on a chopping board and spread generously with the thyme butter.
Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.
30 minutes before the end of the cooking time, remove the joint from the tin with the rack, add the shallots to the pan with the balsamic vinegar, and gently shake.  Place the joint directly on top of the shallots, and return to the oven.
When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed plate, cover and set aside to rest.
Prepare the gravy; Spoon off any excess fat from the roasting tin and discard.  Place the tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
Add the remaining stock, Madeira or Port and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy.  Strain before serving.
Serve with roast potatoes, roasted parsnips, cranberry and parmesan  stuffing and the gravy.
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Beef in Brown Ale
Feeds: 4-6
Time to cook: 30-40 minutes per 450g/½kg(1lb) plus 
30-40 mins.  Plus marinating time.
Lean beef brisket joint
Black treacle
Fresh mixed herbs
Black peppercorns
White wine vinegar
Brown ale

Place a 1.25kg(2½lb) lean beef brisket joint in a large lidded casserole dish. Mix together 100g(4oz) black treacle, a handful of fresh mixed herbs, chopped, 3 cloves, 2.5ml(½tsp) black peppercorns and 150ml(¼pt) white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
Add to the marinated joint 2 onions, cut into quarters and 3 carrots, peeled and cut into chunks. Pour over 600ml(1pt)  brown ale, cover and simmer on hob or in preheated oven (Gas mark 3, 170°C, 325°F) for calculated cooking time.
Serve with mashed potato and seasonal green vegetables.
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Meatballs with Redcurrant Sauce

Feeds: 4
Time to cook: 25-30 minutes

450g (1lb) lean minced lamb or beef
Salt and pepper
10ml (2tsp) dried oregano or marjoram
15ml (1tbsp) pitted black olives, finely chopped
15-30ml (1-2tbsp) sunflower oil


600ml (1pint) prepared light gravy or hot, good beef stock
30ml (2tbsp) redcurrant jelly or cranberry sauce
60ml (4tbsp) double cream or crème fraîche
375g (12oz) fresh or dried tagliatelle or fettuccine
Freshly chopped sage leaves, to garnish

In a large bowl mix together the mince, seasoning, herbs and olives.  Shape into 12 meatballs.  Heat the oil in a large non-stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any meat juices run clear.
 Meanwhile, cook the pasta according to the packet instructions.
Remove the meatballs and keep warm.  Leave about 5ml (1tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce.  Bring to the boil, reduce the heat and stir in the cream or crème fraîche.  Reduce the heat and simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices.
Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad.
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The Ultimate Beef Chilli

Serves 6
Preparation time: Approximately 10 minutes
Cooking time: 1 hour 25minutes

675g/1½lb Quality beef mince
15ml/1tbsp oil
2 onions, peeled and finely chopped
2 large garlic cloves, peeled and crushed
150ml/¼pint good red wine
2 x 400g can cherry or chopped tomatoes
30-45ml/2-3tbsp tomato purée
10ml/2tsp dried chilli flakes
15-30ml/1-2tbsp sweet chilli sauce

10ml/2tsp ground cumin
10ml/2tsp ground coriander
5ml/1tsp ground ginger
1-2 fresh bay leaves
30ml/2tbsp good quality cocoa powder
1 beef stock cube
Salt and freshly milled black pepper
2 x 400g cans red kidney beans, drained
Handful freshly chopped coriander

Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes. 
Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder.  Crumble over the stock cube and season.
Bring to the boil, reduce the heat and simmer for 1 hour.  Add the red kidney beans and continue to cook for a further 10 minutes.

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