Feed them beer and meat
Beer finds its way into all manner of recipes, from beer-battered fish and chips to Jamie Oliver’s beer-butt chicken. That may be why Coopers has launched its 2013 Extra Strong Vintage Ale with a recipe for a Vintage Ale Pot Roast.
The 2013 is the 13th in the Vintage Ale series and a limited release of 30,000 cases hits the shelves this Friday (July 5).
“Hops are at the heart of this year’s Vintage, with Centennial, Chinook, Citra and Styrian Golding hops all being used,” chief brewer Dr Tim Cooper said. “The intriguing combination of Centennial, Chinook and Citra creates strong citrus, grapefruit, melon, lime and passionfruit aromas, while Styrian Golding provides spicy and floral flavours.”
Dr Cooper said a combination of premium-quality Australian malted barley, wheat and crystal malt made up the grist composition.
And now for the pot roast; Dr Cooper said wholesome foods of lamb or beef would make a good accompaniment for this beer – but we at InDaily think anything goes well with beer. MasterChef 2011 finalist Michael Weldon is the man behind the pot roast recipe and here’s what’s on the back of the bottle:
Coopers Vintage Ale Pot Roast
Ingredients
2kg beef roast, bolar preferably
2 bottles of Coopers Vintage Ale, 355mls
3 carrots, cut into large pieces
2 onions, thickly sliced
5 potatoes, thickly diced
200g frozen peas
5 sprigs of rosemary
3 cloves of garlic, whole
3 bay leaves
1 bunch of parsley, chopped
1 lemon, zest and juice
Salt
Pepper
Olive oil
Method
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In a pot big enough to fit the roast, add some oil and bring to the heat. Season the roast with lots of salt and pepper and brown in the pot on all sides, set aside once browned evenly. Brown off the onion and carrots in the same pot, add more oil if needed. Add the garlic and rosemary and cook for 1 minute. Season with salt and pepper.
Return the roast to the pot and add the beer deglazing the bottom of the pot. Add the bay leaves and a cup of water to go half way up the meat. Cover with a lid or a piece of foil and place into a 160-degree oven for 2-and-a-half hours, turning every 30 minutes.
Forty minutes before the meat is cooked, add the potatoes to cook. When finished, remove the beef and leave aside to rest. Remove the bay leaves and rosemary sprigs and return the sauce to the heat. Reduce slightly and add the frozen peas. Add the lemon juice, zest and parsley and mix through.
Slice the beef and serve with vegetables and sauce.
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