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Pot roast beef in ale with shallots and kale
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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.
Typical values per serving:
This recipe was first published in September 2014.