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.

Meaty Mac’n’Cheese with Cathedral City

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Cheese. Cheese. CHEEEEEESE!!!!! Do you know what? I think I should have been born a mouse!  I want you to go on a little journey with me. C’mon, it’s easy, just close your eyes… think of a whole block little bite of mature cheddar cheese from the West Country. Think of closing your mouth as your teeth sink into the cold, delicious, taste bud tingling creaminess…..  Oh! Sorry! I lost myself for a moment there! HAHA!  Back to being serious, because that’s what I am (honest!)

Did you know that over 20% of the country eat cheese at least once every 4 days? 55% of us choose the cheeseboard over dessert (I’d have both, if I’m honest, whilst over 65% of the national always have cheese in their fridges?  No wonder it’s the Nation’s favourite ingredient!

So, what better way when the British summer is just beginning and it’s still cold and rainy outside like the deepest, darkest depths of winter, than to make a hearty meal to serve at the dinner table for all to tuck into, because almost two thirds of us prefer to enjoy a meal around the table with family and friends, and what better ingredient to use than Cathedral City mature cheddar cheese?  I know of not one reason why!

Cathedral City Meaty Mac'n'Cheese

  • 15ml Rapeseed oil
  • 100g Pancetta, cubed
  • 2 Chicken breasts, cubed
  • 200g Macaroni
  • 10ml Plain flour
  • 5ml Dijon mustard
  • 50ml Chicken Stock
  • 300ml Creme Fraiche
  • 200g Cathedral City Mature Cheddar cheese
  • Ground black pepper

Cathedral City Meaty Mac'n'Cheese

  • Heat the oven to 200℃.
  • In a large pan, gently heat the oil.
  • Add the pancetta and the cubed chicken breasts and cook for 5-10 minutes until starting to colour.
  • Whilst you’re browning the meat, bring a large pan of water to the boil.
  • Add the macaroni to the pan of boiling water, stir, reduce to a simmer and leave to cook for 10 minutes.
  • Sprinkle the flour fairly evenly all over the browned pancetta and chicken and stir to coat thoroughly.
  • Add the mustard and the chicken stock and bring to the boil, stirring continuously.
  • Add the creme fraiche and heat through, but do not boil.
  • Grate the cheese (sneak yourself a bite – go on; you’re working hard and you deserve it!  You must also eat that last little, annoying, bit of cheese that you can’t grate if you value your nails and fingertips.

Cathedral City Meaty Mac'n'Cheese

  • Stir through 150g of the grated cheese until melted.
  • Drain the macaroni and stir this through the pan of pancetta, chicken and creamy cheese sauce.
  • Season with pepper to taste.
  • Have another taste, just to make sure that the grating didn’t interfere with the delicious taste of the cheese! Sprinkle (what’s left) of the cheese over the mac’n’cheese.

Cathedral City Meaty Mac'n'Cheese

  • Place into the oven for 15-20 minutes until the top is golden, crispy and bubbling beautifully.

Cathedral City Meaty Mac'n'Cheese

  • Share with the family if you really must, but make sure they leave you some for a indulgent, tasty snack later!

Cathedral City Meaty Mac'n'Cheese

Most importantly, you must always remember the rules of cooking with cheese;

  • Taste a bit as soon as you open the packet.
  • Taste a bit more as you prepare it at every stage of the recipe… just in case!
  • Only share the finished dish, if you really must.
  • Find Cathedral City on Facebook and find out what kind of cheese lover you are.

So, now I’ve shared my #CheeseRules with you because I truly to #LoveCheese tell me what are yours?  C’mon, enjoy cheese and ‘Welcome to the Club’

The recipe was adjusted to feature and include Cathedral City Mature Cheddar Cheese. I received a voucher to purchase ingredients for this recipe.

Jerk Chicken with a Pineapple Salsa

Make this as hot or as mild as you like by adjusting the seasoning.  Enjoy with the hot pineapple salsa and a fresh, crisp salad.  Also great with some proper, crispy chips (sprinkled with sea salt) for an extra special treat!

For the Salsa
175g Fresh Pineapple (tinned and drained if you can’t get fresh)
4 Spring Onions, chopped
50g Red Pepper, chopped
5mm piece root Ginger, grated
15ml Cider vinegar
15ml Soft brown sugar
60ml Barbeque sauce
Jerk Chicken
4 Chicken breasts, boned and skinned
60ml Rapeseed oil
30ml Lemon juice
15ml Jamaican Jerk / Cajun seasoning (adjust to taste)

1. Preheat your grill to a medium/hot setting.
2. To make your salsa, into a saucepan place all of your ingredients and warm through over a gentle heat.
3. Make 2/3 incisions into the chicken breasts with a sharp knife and rub all over with 30ml of the oil.
4. Sprinkle over the Jamaican Jerk/Cajun seasoning.
5. Mix the remaining 30ml oil with the lemon juice to use as a baste for the chicken breasts.
6. Grill the chicken breasts, seasoning side up for 4-5 minutes.
7. Baste occasionally with the oil and lemon juice mixture.
8. Turn over the chicken and grill for 3-4 minutes on the other side.
9. Turn over the chicken breasts back over to the seasoning side up, baste with the remaining baste and turn up the grill to the highest setting.
10. Grill for 5 minutes until crisp and dark in colour.
11. Serve with some of the warm pineapple salsa.

For the chicken breasts, if you prefer, you can either
a) Fry strips of the seasoned chicken for 8-10 minutes, or
b) Baste, season and cook the whole chicken breasts for 15 minutes at 190°C

Fusilli Al Vegetali

A quick and easy supper for 2.

150g Pasta Shapes
30ml Rapeseed Oil
1 small Onion, finely chopped
1 clove Garlic, finely chopped
1 Bay leaf
1 medium Carrot, cut into Julienne (thin strips)
1 medium Courgette, cut into Julienne (thin strips)
100g Mushrooms, sliced
400g Tomatoes (tinned or fresh, chopped)
Salt & pepper to taste
25g Fresh Parmesan, grated

1. Put a large pan of water on to boil for your pasta.
2. Heat your oil and gently fry the onion, garlic and bay leaf together until the onion is transparent.
3. Add your carrot, mushrooms and courgettes and cook for a further 2 minutes on a high heat.
4. Remove the vegetables from the pan and set aside.
5. Add your pasta to the boiling water and cook for 10 minutes.
6. To the juices in your pan, add the tomatoes, salt and pepper and cook for 10 minutes.
7. Return the vegetables to the pan to warm through.
8. Drain the pasta.
9. Add the pasta to your vegetables and mix well.
10. Serve sprinkled with freshly grated Parmesan.