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.

Jersey Royal Potato and Vegetable Curry

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One of the recipes I’m sharing with you using the deliciously nutty and seasonal Jersey Royal Potatoes in collaboration with Asda is for a vegetable curry. Inspired from a recipe my husband found online, he’s adapted and cooked this one for me (as I’m currently recovering from having knee surgery a couple of days ago, and therefore not able to stand for periods of time). Thanks Will x

The ingredients aren’t set in stone for this one; add or remove ingredients that you do or don’t like. (I personally don’t like mushrooms, but he does, so they went in and I picked them out of my dinner). The Mange Tout came from our garden, the French beans were reduced in price in our local supermarket as they had to be sold on the day, as was the courgette. All other ingredients we had at home as staples in our cupboards/fridge.  It looks like a lot of ingredients, I know!

  • 30ml Sunflower oil
  • 2.5ml Black Mustard seeds
  • 2.5ml Cumin seeds
  • 2.5ml Fennel seeds
  • 2.5ml Fenugreek seeds
  • 3 Cardamon pods
  • 1 medium Red onion, chopped
  • 1 large White onion, chopped
  • 3 sticks Celery, diced
  • 2 medium carrots, diced
  • 2.5cm fresh Ginger, grated
  • 5 cloves Garlic, crushed
  • 5ml Salt
  • Medium sweet potato, cubed
  • 10-12 Jersey Royals, cubed
  • 5ml Chilli powder
  • 5ml Turmeric
  • 5ml Cumin
  • 5ml ground Coriander
  • 1 whole Chilli, finely chopped
  • handful of French Beans, sliced in half horizontally
  • 8-10 Mange Tout, sliced in half horizontally
  • 1 cup frozen Peas
  • 1 medium Courgette, diced
  • 50g button Mushrooms, halved
  • Can coconut milk
  • Fresh coriander, chopped.
  1. Prepare all your vegetables as above.  You can keep the following together in bowls as they’ll be added to the curry together in batches:
  • Red and white onions.
  • Celery and carrots.
  • Sweet potato and Jersey Royals.
  • French beans and mange tout.
  • Peas and courgettes.
  • Mushrooms.

(This is how my husband preps his ingredients to cook – I have to leave the kitchen; it’s all too much organisation for me!)

Jersey Royals with Asda

2. In a large saucepan/frying pan with a lid, heat the oil and add your mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and cardamon pods.  Cook for 2-3 minutes to allow the flavours to infuse the oil.  The seeds may start to pop as they cook, don’t worry, this is normal.

3. Add the celery and the carrots, stir to coat evenly in the spiced oil and cook on a medium heat for 2-3 minutes.

4. Add the ginger, garlic and salt and coat evenly.  Cook gently for 4-5 minutes.

5. Add the sweet potato and the Jersey Royals, stir thoroughly and cook for 2-3 minutes.  If the vegetables start to stick to the pan, add a splash of water to loosen the mixture.

6. Add the chilli powder, turmeric, cumin powder and coriander powder, stir and cook for 2-3 minutes.

7. Add the fresh chilli and stir thoroughly.  Cook for 1-2 minutes.

8. Add the French beans, mange tout and stir.  Place the lid on the pan and simmer for 5 minutes.

9. Add the frozen peas and diced courgettes.  Cook for 2-3 minutes.

Jersey Royals with Asda

10. Stir in the mushrooms.  Place the lid on the pan and cook for 5 minutes.

11. Add the coconut milk, bring to a gentle boil, then reduce the heat to a simmer, put the lid on and simmer for 10-12 minutes until the vegetables are all cooked.

Jersey Royals with Asda

12. Finally stir through the chopped coriander and serve with boiled rice.

Jersey Royals with Asda

He cooked this on his little camping stove in the garden to tease the neighbours I think with the delicious smells, but we didn’t invite them to share the meal with us! HAHA!

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Slow Cooked Shin of Beef

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I’d originally wanted to cook Ox cheek, however neither of my two local butchers had any, and only one had some British shin of beef as an alternative, so that’s what I’ve used for today’s dinner.  I’ve cooked this in 2/3 bottle of Aldi UK Fleurie red wine, from the Beaujolais region of France, but you could use an ale if you prefer.

30ml Rapeseed oil

2 medium onions, chopped

3 medium carrots, chopped

3 sticks of celery, chopped

3 cloves of garlic, bruised

2tbs Plain flour

Salt & pepper

2kg Shin of beef, diced

500ml red wine (or ale)

300ml beef stock

Handful of thyme, roughly chopped

2 Bay leaves

Stick of cinnamon

 

1. Preheat your oven to 180℃ (160℃ fan).

Slow cooked beef shin in Aldi Fleurie red wine

Slow cooked beef shin in Aldi Fleurie red wine

2. In a large casserole dish, heat 15ml of oil.

3. Fry the onions, carrots, celery and garlic until transparent, but not coloured.

Slow cooked beef shin in Aldi Fleurie red wine

4. Remove the vegetables to a bowl whilst you prepare the beef.

5. In a plastic bag, put the flour and season with salt and pepper.

Slow cooked beef shin in Aldi Fleurie red wine

6. Place the beef into the bag and toss to coat evenly. Shake off the excess.

7. Heat 15ml of oil in the casserole dish and fry the beef in batches until brown on all sides.

8. Remove the beef with the vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

9. Add 100ml of the wine to the casserole dish and scrape the bottom of the dish to release all the flavours.

10. Add the rest of the wine, the beef stock, thyme, bay leaves and cinnamon stick, along with the browned beef and vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

11. Give it a good stir to mix, put the lid on and put the casserole dish into the oven to cook.

12. Cook for 3-4 hours until the beef is tender and falls apart.

13. Remove the bay leaves, cinnamon stick and the garlic cloves.

14. Serve on a bed of chive mashed potatoes with some steamed savoy cabbage.

Slow cooked beef shin in Aldi Fleurie red wine

Beef Cobbler

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I’m sharing a tasty meal for you to enjoy. It’s relatively quick and easy to make, so perfect for a midweek meal, and will feed a family when combined with fresh vegetables.

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10ml vegetable oil

1 medium onion, chopped

500g minced beef

1 medium carrot, chopped

1 beef stock cube

1 Knorr herb flavour pot

15ml Bisto gravy powder

175g self raising flour

15ml cornflour

175g self raising flour

0.25ml Colemans mustard powder

Pinch salt

25g butter, cubed

25g Parmesan cheese, grated

50g Cheddar cheese, grated

2 eggs, beaten

Oven temperature: 200°C

1. In a saucepan, heat the oil gently and add the onion. Cook until starting to soften, but not brown.

2. Add the minced beef and cook until browned.

3. Add the chopped carrot and stir through.

4. Dissolve the stock cube in 100ml boiling water and add to the saucepan along with the Knorr flavour pot.

5. Bring to the boil, then reduce the heat and cook for 15 minutes until the carrots are softened.

6. To make the cobbler (scone) topping, in a large bowl place the flour and mustard powder and stir together to combine.

7. Add the cubed butter and, using your fingers, rub the butter into the flour until it resembles breadcrumbs.

8. Stir in the cheeses.

9. Beat the eggs and add approx 2/3 of these to the flour and butter mixture. Combine with a fork until it starts to bind together, then knead gently until it forms a ball, adding more egg as required.

10. Turn the cobbler mix out onto a floured surface and gently roll out to a thickness of about 1cm.

11. Using a 5cm circular cutter, cut out as many rounds as you able to get from the mixture, re-forming and rolling as required.  Set aside briefly whilst you thicken the minced beef.

12. Mix the Bisto and cornflour together and add cold water to mix to a runny paste, the consistency of single cream.

13. Increase the heat under the mince and return to the boil.

14. Add the Bisto and cornflour mixture and stir constantly until thickened. It is essential that you continue to stir this whilst it thickens or you will get a lumpy gravy!

15. Season to taste.

16. Transfer the mince to a heatproof dish and top with the cobbler rounds, overlapping as required.

17. Brush the top of the cobblers with the remaining beaten egg and transfer the dish to the oven.

18. Bake for 20 minutes, until the cobblers are browned.

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19. Serve with plenty of freshly steamed vegetables.

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