Beef With Beer And Mustard Mashed Potatoes Food

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

BEEF IN BEER

Steps:

• pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
• Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
• Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
• return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
• you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

BEEF WITH BEER AND MUSTARD MASHED POTATOES

Steps:

• Preheat oven to 375°.
• Heat the oil in a big, heavy ovenproof pot over med-high heat.
• When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
• Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
• Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
• Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
• Cover the pot and transfer to the oven and bake for 90 minutes.
• When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
• Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
• Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
• Serve the beef over the mustard mashed potatoes.
• Alternative--serve the stew with crusty bread spread with mustard butter (made by stirring together 3 tablespoons butter and a rounded tablespoon of grainy mustard).

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD

Steps:

• To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
• Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
• Stir in the flour and cook for 1 minute.
• Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
• Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
• For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
• Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
• Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
• Drain the potatoes and mash until smooth - a potato ricer does this really well.
• Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
• Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
• Pour over some of the gravy and serve with a good spoonful of English mustard.