Wednesday, June 10, 2009

Corned Beef in Beer: Celebrating WA Beer Week

Welcome to day 5 of WA beer week, not only is it the final day of judging for the 2009 Perth Royal Beer Show, but also recipe #5 in our week long 'cooking with beer' series. Today we have an interesting twist on an Aussie classic, corned beef (or silverside). Any beer can be used depending on your preference. We chose a stout, which gives a rich, sweet finish that balances with the salty beef perfectly.

Corned Beef (serves 4-6)
- 2 kg corned silverside (fat removed)
- 375 ml stout (@ room temp)
- 500g onions (chopped small)
- 500g carrots (chopped small)
- 2 bay leaves
- ¼ cup of spiced malt vinegar
- 2 star anise
- 1 tbsp mustard seeds (yellow)
- 1 tbsp coriander seeds
- ½ tbsp peppercorns

1. Place corned beef in a heavy based large saucepan, then add remaining ingredients.
2. If the beer does not cover the beef, then add water to ensure it is fully submerged.
3. Bring gently to the boil, then cover and simmer on a low heat for approx 2½-3 hours. You may need to add more water during cooking. (Check tenderness with a carving fork).
4. Remove the beef from the stock and strain liquid. This stock can be used to cook your veg in (for a totally beery dinner!).
5. Slice beef and serve with a mustard & cheese white sauce.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a
(terms & conditions apply-contact us for details)

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