Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding
This locally produced beef, combined with organic locally grown vegetables and rich stout from Britain’s most northerly brewery made for one awesome slow cooker beef and ale pie
The very first thing that I cooked in it was beef and ale stew, and I would definitely say that over the years it is the thing that I have cooked in it the most frequently
For me, the classic bowl of comfort is a beef and ale stew, we've used Fyne Ale's fabulous dark beer "Landslide", it's got a roasted malty flavours combined with citrusy bitterness which goes perfectly with slow cooked falling apart shin of beef
Today is National Yorkshire Pudding Day. There is nothing quite like roast beef and homemade Yorkshire puddings for Sunday lunch and these horseradish potatoes really compliment the dish
As I’m using stewing beef, it needed to do just that – stew. This is a bit of a combo post as I’m both cooking a stew (of which was utterly delicious, with a recipe coming soon), and then using that stew to fill suet puddings (which pretty much didn’t work, and is needing a ton of tinkering)
Whilst the beef roasted the potatoes, parsnips and carrots were peeled and par boiled. The beautiful piece of beef had to be the star of the show but we all love gravy in our house especially when poured generously over a big piece of Yorkshire pudding
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