Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pot roast beef in ale with shallots and kale

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pot roast beef in ale with shallots and kale

    • Preparation time: 15 minutes
    • Cooking time: 105 minutes to 135 minutes
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    1 bulb organic garlic
    Duchy Originals From Waitrose Organic British Beef Topside, 750g or larger
    2 tbsp Duchy Originals From Waitrose Organic Wholegrain Mustard With Honey
    500g organic shallots
    3 tbsp Waitrose Organic Extra Virgin Olive Oil
    500ml Duchy Original
    From Waitrose Organic Old Ruby Ale
    200g curly kale, or an organic white or pointed cabbage
    1–2 tbsp Duchy Originals From Waitrose Organic Onion Marmalade (optional)


    1 Peel the garlic cloves and set to one side. Season the beef, then smear the mustard all over the joint.

    2 Place the shallots in a pan just big enough for the beef, cover them with water, cover the pan and bring the shallots to the boil. Simmer for 5 minutes, then remove from pan and cool in the liquor in a bowl.

    3 Return the empty pan to the heat and add the oil and the meat. Brown the mustard-coated beef all over, then add the garlic and half the ale. Bring to a simmer, then cover and cook very slowly – 90 minutes for joints up to 1kg, 120 minutes for joints of 1.5kg. Turn the beef over halfway through cooking.

    4 Peel the shallots when cool – they should just slip out of their skins – and add them whole to the beef 15 minutes before the end of cooking. Shred the kale or cabbage.

    5 Remove the beef from the pan and allow to stand for at least 10 minutes before carving. Meanwhile, add the remaining beer to the shallots and pan juices and bring to the boil. Add the shredded greens and boil, uncovered, for 4-5 minutes. Season to taste, adding a little sugar if needed or 2-3 tbsp of onion marmalade and a little extra mustard. Serve the beef on a bed of the shallots and kale with boiled potatoes and the gravy spooned over.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars