Krombacher Beer – Slow Cooked Beef Shin Recipe

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23rd April 2017 celebrates St.George’s day in the UK but it also sees the celebration of the 501st Anniversary of the Reinheitsgrebot (also known as the German Brewing Laws or German Purity Laws) which is the oldest piece of food and drink law in the world; dating right back to 1516.  It states that only 4 ingredients may be used in the production of the beer; hops, malted barley, yeast and water. Therefore there are no additives or preservatives allowed to be added to the brew, ensuring the beer’s purity, taste and quality.  This also means that the beers are suitable for vegetarians/vegans as there are no animal products used to ‘clear’ the brew.

Krombacher is the largest brewer in Germany, and is the biggest family owned and operated brewery within Europe. Their beers have been made exclusively in Krombach since 1803, and are produced in accordance with the German Beer Purity Law of 1516.  Water is obtained from 48 wells, all within a 3km radius of the brewery, which is soft and low in mineral content making it perfect for brewing. Along with summer barley, Siegel hops and its own speciality cultivated yeast, it makes Krombacher beers be seen as the taste of its’ homeland.

It was first imported into the UK in 1987 and is growing in popularity here, where the range currently includes the Pilsner, Hell, Dark, Wizen, Radler, Low Alcoholic Pils and Low Alcohol Wizen.  You can find Krombacher in pubs, bars, restaurants and hotels throughout the UK, as well as from Majestic Wines, Beers of Europe and Noble Green Wines.  The low alcohol variations are also available from Dry Drinker.

Beef Shin in Kromacher Beer

Having been sent some of Krombacher’s beers and challenged to pair food or prepare a recipe to go with it, I created a deliciously rich, slow and succulent, beef shin cooked in their Dark beer recipe.  A quick call to my local butcher on Friday to place an order for some beef shin to collect yesterday morning and I was set for the challenge to create this tasty dinner for my family.  If you take the generic food groups, I almost managed to get this made with only 4 ingredients: vegetables, meat, grain and beer, along with a little bit of oil and some seasoning.

Beef Shin in Kromacher Beer

  • 15ml rapeseed oil
  • 2 sticks of celery, diced
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 2 bay leaves
  • 500g beef shin, cubed (ask you butcher to do this for you)
  • 15ml / 1tbs plain flour
  • 500ml Krombacher Dark beer
  • 400g can chopped tomatoes
  • Salt & pepper to season
  1. Heat the oven to 180℃.
  2. In a large, hob/oven proof pan/casserole dish, add the oil and heat on the hob over a medium heat.
  3. Add the celery, carrots, onion and bay leaves.
  4. Stir and cook for 8-10 minutes until they’re just starting to soften but not colour.
  5. Add the beef and evenly sprinkle over the flour.
  6. Mix thoroughly to coat the meat and vegetables in the flour and to absorb any oil.

Beef Shin in Kromacher Beer

  1. Add the bottle of beer and the chopped tomatoes, along with salt and pepper to season.

Beef Shin in Kromacher Beer

  1. Stir to mix thoroughly then bring to the boil.
  2. Cover with a lid and place the pan/casserole dish into the oven to cook for 3-3½  hours, removing the lid for the final 30 minutes if you need to reduce and thicken the sauce further.

Beef Shin in Kromacher Beer

  1. The meat should be flaky and the sauce unctuous and thick.
  2. Serve with buttered mashed potatoes, green vegetables (kale or savoy cabbage) and some steamed carrots.

Beef Shin in Kromacher Beer

  1. Enjoy with a glass of cold Krombacher Dark beer!

Beef Shin in Kromacher Beer

This is a collaborative post.

Lamb Keema

Such a simple but deliciously easy dish to prepare using a well stocked store cupboard’s ingredients is my lamb keema recipe.  When I worked for an accountancy practice, one of the clients I used to go out and visit would often feed me some of this for lunch that his wife had made. Bear in mind that they had two young girls who ate this – it would have me almost in tears with the heat – I’m such a wimp!  Be assured that mine is nowhere near as hot as that, but it can be if you want it to!

  • 2 medium onions
  • 15ml Rapeseed oil
  • ½tsp Cumin seeds
  • 2 Bay leaves
  • 1-2 chillies (according on taste)
  • 200g tinned tomatoes
  • 2tsp Garlic & Ginger paste (or 1tsp of each)
  • 1tsp Turmeric
  • ½-1tsp Chilli powder (according to taste)
  • 1tsp Garam masala
  • 500g Lamb mince
  • Salt
  • 50g frozen Peas
  • Cup water
  • Fresh Mint
  • Fresh Coriander
  • 4tbs natural yoghurt
  • 2tsp Mint sauce concentrate
  1. Finely chop the onions.
  2. Heat the oil in a large pan.
  3. Add the cumin seeds and bay leaves and fry off for 30 seconds.
  4. Add the onion and cook until starting to brown.  This should take 3-4 mins.
  5. Add the chopped chillies and the tomatoes.
  6. Stir through thoroughly and cook for 1 minute.
  7. Add the ginger and garlic paste, the turmeric, chilli powder, garam masala and mince.
  8. Stir, breaking the mince down to separate it.
  9. Add ¼ tsp salt and the cup of water, along with the frozen peas and stir thoroughly.
  10. Simmer for 20 minutes until cooked and the liquid has reduced by two thirds.
  11. Chop the mint and coriander finely.
  12. Add the herbs to the keema, mix together and cook for 1 minute.

  1. Remove and discard the bay leaves.
  2. Mix the natural yoghurt with the mint sauce concentrate.

  1. Serve the keema with a spoonful of the minted natural yoghurt, along with a naan bread.

Pineapple Salsa with Del Monte

What better accompaniment to go with my Jamaican Jerk/Cajun spiced chicken breasts than with a warm, fresh and fruity pineapple salsa?  This is quick and easy to make and can be served hot or even cold with a picnic or sandwich filling to go with some cooked meats too!

  • 175g Del Monte canned pineapple in juice
  • 4 Spring onions
  • 50g Red pepper
  • 15ml Cider vinegar
  • 15ml Soft brown sugar
  • 60ml Barbecue sauce
  • 5mm Fresh ginger, grated
  • 50g Canned sweetcorn, drained
  1. Chop the pineapple into small pieces.

Del Monte canned fruit

  1. Slice the spring onions thinly.
  2. Chop the red pepper finely.
  3. Add these to a small saucepan with the cider vinegar, brown sugar, barbecue sauce, ginger and sweetcorn.

Del Monte canned fruit

  1. Heat gently for 10 minutes until the peppers have started to soften.
  2. Serve hot or cold.

Perfect served as an accompaniment to my Jamaican Jerk/Cajun Spiced chicken breasts, along with a baked potato, sweet potato and fresh broccoli.

Del Monte canned fruit

I used the tin of pineapple sent to me from Del Monte recently to make this meal.

Home Made Jerk Seasoning

If you read my post on Saturday, you’ll see that we grew our own chillies this year, dried them and made them in to a hot & fiery chilli powder. Using a small amount of that powder, I made my own Jamaican/Cajun jerk seasoning.  WOW!!! what a difference to the shop bought, commercially available stuff.  It’s got punch and power and a lot of heat.  I’m glad I didn’t put loads of powder in to it!

  • 5ml Chilli powder
  • 3cm Fresh ginger
  • 4 Garlic cloves
  • 5ml Ground cinnamon
  • 5ml Ground coriander
  • 2.5ml Ground nutmeg
  • 15ml Soft brown sugar
  • 2.5ml Dried Thyme
  • 1 lime, zest and juice
  • 30ml Dark rum
  • 30ml Rapeseed oil
  1. Place all the ingredients above in a spice mill.

Del Monte canned fruit

  1. Blitz together until fully combined and smooth.

Del Monte canned fruit

  1. Pour this mixture into a medium sized bowl.
  2. Score your chicken breasts and toss them into the spice mixture, making sure that it penetrates the flesh to infuse the seasoning into the meat.

Del Monte canned fruit

  1. Cover the bowl with clingfilm and refrigerate for a couple of hours, until ready to cook.
  2. When ready to cook the chicken, place the breasts into a hot pan, with a little rapeseed oil and cook on both sides until the chicken is cooked.

Del Monte canned fruit

  1. Serve with my pineapple salsa for a tasty dinner.

 

Home grown chillies to homemade chilli powder

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We’ve grown and harvested chillies this year in our garden, for the first time, and had a decent little crop. Not wanting them to go to waste, and not wishing to freeze them, I’ve dried them out slowly in the airing cupboard before blitzing them up into a powder.  The result is much hotter and far more tasty than the commercially available stuff, I can tell you!

After picking them on a warm, dry day.  I threaded a needle with some fishing line and sewed the chillies together through the stalks, along the line, rotating each one so that they’d keep their distance to allow the air to circulate as they dry.

They then went into the airing cupboard to hang from the bottom shelf for a couple of weeks to dry out slowly and completely. When they were paper dry, it was time to make them into a powder.

Cutting just the green tops off the chilies, but retaining the seeds inside to keep the heat, I put them into the spice grinder attachment for my Kenwood Major Titanium stand mixer.

I then ground them down in to a very fine powder.

Upturning the spice jar, I gave it a gentle tap on the work surface to make sure all that wonderful powder had dropped down from the blades, and allowed the powder to settle for a couple of minutes before removing the blade attachment.

The resulting smell is incredible! So much more rounded and intense than shop bought chilli powder as it’s so much fresher.  It also packs a mighty punch; a little of this is going to go a long way!

I can’t wait until next year to grow more than one plant and repeat this process. The plant we bought was from Suttons Seeds and was one of their grafted plants which promise up to 75% more vegetables for a better crop.  I’ll certainly be buying this one again!