Local food for St George's Day
Apr 17 2009 by Jane Hall, The Journal
portrait: local food
BEEF IN NEWCASTLE BROWN ALE (Serves 4-6)
Time to cook: 30 to 40 minutes per ½kg (1lb) plus and extra 30 to 40 minutes.
1.25kg/2½lb lean beef brisket joint
100g/4oz black treacle
Handful of fresh mixed herbs
3 cloves
½tsp black peppercorns
150ml/¼ pint white wine vinegar
2 onions, quartered
3 carrots, peeled and cut into chunks
600ml/1 pint Newcastle Brown Ale
30ml/2tbsp gravy granules (optional)
Place the beef joint in a large lidded casserole dish.
Mix together the black treacle, fresh mixed herbs, cloves, black peppercorns and white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for about eight hours or overnight.
Add the onions and carrots to the marinated joint. Pour over the Newcastle Brown Ale, cover and simmer on the hob or in preheated oven (Gas mark 3, 170C, 325F) for the cooking time.
Once cooked, thicken the gravy with the gravy granules.
Serve with pan haggerty or seasonal vegetables.
