In our second series Sheffield food blogger Clare Tollick of Feast & Glory delves into her larder to share a beer driven recipes.
Short Ribs with Chilli Chocolate Stout
Ingredients: 4 short ribs, 1 onion diced, 2 carrots sliced, 2 celery stalks sliced, 3 garlic cloves crushed, 500 mls beef stock, 500 ml of Ilkley Brewery The Mayan, Salt & pepper to taste, Cinnamon stick, 2 bay leaves. Preheat your oven to 190C/Gas Mark 5.
Sheff Beer Week recommends: Ilkley Brewery: The Mayan, Fyne Ales: Mills and Hills, Cloudwater: Brown Ale
Method: A low and slow cook works perfectly when cooking with beer – boiling just enhances the bitter flavours whereas a gentle pace will break some of these flavours down. Make sure you taste the sauce as you go along and if you find it’s too bitter add a little salt – it works much more effectively than sugar.
When it came to choosing the beer for this recipe we knew it had the be The Mayan. Not only is it a lovely beer to drink, it has the perfect flavours for short ribs. The smokiness and heat of the chipotle chillies along with the rich chocolate just scream out chilli con carne – dish that works beautifully with short ribs.
We prepare short ribs so that customers can buy them as individual ribs, but as a lot of the meat will fall off the bone during the cooking process, don’t worry too much about how they are cut.
Heat some rapeseed oil in a large casserole dish over a medium heat. Sear the ribs on all sides. Remove the ribs from the pan and turn the heat down a little. Add the onions and garlic and saute until soft. Add the carrots and celery and cook for around 5 more minutes before adding the stock and The Mayan. Take care not to boil the beer as this will turn the dish bitter.
Use a wooden spoon to gently scrape the bottom of the dish and capture any of the browned meat. Return the ribs to the dish along with the cinnamon stick and bay leaves. Season with a little salt and pepper. Bring everything to a simmer, cover the casserole dish tightly and transfer to the oven to cook for around three or four hours. Alternatively transfer to a slow cooker and cook on low for 8 hours.
Check the sauce about halfway through the cooking time – if it’s too bitter for you add a little salt to counteract some of the bitterness. Once the meat is cooked, remove from the dish and keep warm. Strain the cooking stock using a sieve and muslin cloth to make a gravy. Serve the ribs with buttery mash, greens and the gravy.
Chicken Cooked in Beer
This recipe is adapted taken from an old Keith Floyd show – Floyd on France. And given what Floyd knew about food and drink, it only seems right to cook up one of his recipes this Sheffield Beer Week.
Ingredients: 8 Chicken thighs – on the bone, 120g butter, 1 tablespoon of rapeseed oil, 1 medium onion, finely chopped, 250g mushrooms, 330ml bottle of pale ale, Salt & pepper, 250ml cream. Handful of fresh parsley, finely chopped. Serves 4
Sheff Beer Week recommends: Acorn: Barnsley Gold, Buxton Brewery: Moor Top, Green Flash: Segal Ranch Session
Method: Heat a large frying pan over a medium heat and add half the butter and the oil. Once the butter has melted, fry the chicken pieces until browned on all sides. Add the onion and mushrooms and cook for a couple of minutes until soft.
Pour about ¾ of the bottle of beer over the chicken. Turn the heat down a little, season and simmer gently for around an hour. Once the chicken is cooked through, remove from the pan place in a serving dish and keep warm. Return the frying pan to the heat, and turn up high to reduce the sauce by about half. Turn the heat down to low and whisk in the cream to thicken, taking care to not let it curdle. Add the rest of the butter and the last of the beer, whisking all the while.
Once the butter has melted and the sauce is warmed through, pour it over the chicken and sprinkle with parsley. Serve with pasta or rice and a leafy salad.