The nights are drawing in and its jumper weather already. Roasts, cooked either in a slow cooker or the oven, make “for” a cosy choice for the cooler darker evenings.
Beer as a marinade imparts a rich deep flavour and a lovely dark colour. Although beer has less acidity than wine, it still works wonderfully to tenderise the meat.
The molasses in this recipe will balance out the flavours and create a sticky dark sauce.
Serve with seasonal cornbread, made with corn straight from the cob, and add a side of fries for a casual lunch or dinner. For an indulgent Sunday brunch, top the beef and corn bread with an egg. Serve with a glass of IPA
SLOW COOKED BEEF
I kilo beef flat brisket
330ml of I.P.A
2tb Smoked Paprika
1tsp sea salt
2 cloves minced garlic
2 onions sliced
FOR THE CORNBREAD
100g gluten free flour
1 tsp chilli seeds
1 tsp sea salt
2 tsp baking powder
60ml vegetable oil
100g sweet corn
100g roasted chopped red peppers
Preheat oven to 170 degrees Celsius.
Rub the Brisket with the spice mix. Slice the onions Place brisket fat side up on chopped onions. Place in roasting pan. Cover with IPA beer and molasses. Cover with foil and cook for 3-4 hours. When the Meat is tender place uncovered under the grill to brown slightly. Allow meat to cool slightly and shred or slice. Brisket can be cooked a day ahead.
For the Cornbread: Mix the gluten free flour, polenta, baking powder, sea salt and chilli flakes into a bowl. In another bowl mix the eggs, milk, vegetable oil, sweet corn and red peppers. Add the dry ingredients to the wet and combine. Line a loaf tin with baking parchment pour the batter in and cook at 200 degrees for 30 minutes until the sides pull away slightly from the pan. Cool before slicing.
To assemble. Lightly fry sliced cornbread until golden brown top with the beef