Beef Ale Hot Pot Recipes

BEEF & ALE HOT POT

Steps:

• Heat a little oil in frying pan & brown stew meat along with onions & carrots, leek & swede to soften slightly.
• add beef stock, worcestershire sauce, all herbs, salt & pepper, tomato puree & ale, stir adding flour to thinken and simmer for 5-10 mins.
• Transfer into large casserole oven dish.
• Blanch the sliced potatoes in a pan of boiling water for 3-5 mins, drain.
• Layer sliced potatoes onto beef casserole mix.
• Brush the potatoes with melted butter.
• Cover up & bake for 1 hr.
• Remove the hot pot from the oven.
• Uncover & brush the potatoes again with melted butter.Return to the oven for a further 15mins, uncovered, to brown the potatoes.
• Serve garnished with parsley.
• Tip; sprinkle grated cheddar on top of the potatoes 5 mins before cooking time is complete....yummy.

EASY BEEF HOTPOT

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

BEEF IN BEER IN THE SLOW COOKER

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

CORNED BEEF IN BEER (CROCK POT)

Steps:

• Place potatoes, onions, carrots, and bay leaf in crock pot.
• Trim excess fat from brisket; put meat on top of veges.
• Mix molasses with beer and pour over all.
• Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
• Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
• Serve with vegetables.

BEEF HOT POT WITH HERB DUMPLINGS

Steps:

• HOT POT.
• Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
• Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
• Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
• Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
• Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
• Time to add Herb Dumplings - have step 9 ready and go to 10.
• HERB DUMPLINGS.
• Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
• Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
• Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.