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.

Cherry & Almond Crumble

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Looking for a quick and simple pudding?  Then look no further.  As I was on a course with work today, and my hubby was cooking dinner, I wanted something that was quick and tasty for dessert.  I always have the basics in my cupboards but I also had a jar of pitted cherries that I’d bought in Lidl recently, so put a tasty recipe together in about 5 minutes ready for the oven. (Apologies for the photo quality, it was taken on my phone).

Crumble
110g (4oz) Self Raising flour
60g (2oz) Ground almonds
85g (3oz) Demerara sugar
85g (3oz) Butter, chilled

Filling
680g (24oz) jar (350g/12 1/4oz drained weight) pitted cherries in syrup (Lidl)
30g (1oz) Granulated sugar
5ml (1tsp) Almond extract
10ml (2tsp) cornflour
15ml (1tbs) cold water

1.   Preheat the oven to 180C/350F/Gas 4.
2.   Mix together the flour, almonds and sugar.
3.   Cut the butter into small cubes and rub into the flour/almond/sugar mixture until it resembles bread crumbs.
4.   Drain the cherries, putting the juice into a small saucepan.
5.   Place the drained cherries in the bottom of a 25cm/10″ round dish.
6.   Add the granulated sugar to the cherry syrup and bring to the boil.
7.   Continue to boil for 5 minutes until reduced by a third.
8.   Mix the cornflour with the cold water.
9.   Add the almond extract and the cornflour mixture to the boiling syrup.
10. Continue to boil, STIRRING CONSTANTLY, until thickened.
11. Pour thickened cherry syrup onto your cherries in the dish.
12. Sprinkle your crumble mix over the top evenly.
13. Cook for 30-35 minutes until golden.
14. Remove and serve hot with custard / ice cream / cream according to your preference.

Hope you enjoy this as much as we did this evening.

Rosie
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Sausage Casserole

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Who buys packet casserole mix? WHY do you buy packet casserole mixes? Do you know just how EASY it is to make your own; do you KNOW what is in it (no preservatives, copious amounts of salt or ‘E’ numbers) No? Then let me show you.

Simply take (remember it’s cooking not baking so it’s not a precise science; add or take away ingredients that you do or don’t like, even alter the proportions to suit your taste).

1 HEAPED tbs (20ml) plain flour
1 HEAPED tbs (20ml) tomato puree
1 HEAPED tbs (20ml) wholegrain mustard
2tsp (10ml) mixed herbs
1 400g chopped tomatoes
1 pint (570mls) Beef/Chicken stock.
1 pack of your favourite sausages (I use Lincolnshire)
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced

Oven temperature from 150°C to 180°C depending on how quickly you want it to cook. I normally do mine on 150°C for a few hours. Alternatively, why not put it all into your slow cooker and come home to the amazing smell of your home cooked fayre?

1. In a large casserole dish, put your flour, tomato puree, mustard, herbs and chopped tomatoes.

2. Add the stock and mix thoroughly.

3. Add the chopped vegetables and stir through.

4. Add the sausages (I don’t bother to brown mine as it’s a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.

5. Place in the oven and ignore for the next couple of hours or so.

6. Remove, stir through and serve with buttery mashed potatoes and some lovely Savoy cabbage.

Perfect for a cold Autumn or Winter’s evening.

Now you’ve seen just how EASY it is to make your own casserole sauce, why not have a go for yourself? Come back and tell me how you got on!

Rosie
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