Posted:
Tuesday Feb 06, 2007 7:40 amby Hashie
1/2 a bottle of HB stout in a camp stew goes down a treat.
Or a bottle of ale in a slow cooker with lamb chops
Posted:
Tuesday Feb 06, 2007 1:35 pmby Chris
Yeah Hashie!
The lamb chops in the HB go well.
I recon casserols are way better with HB than wine in many cases.
I love the beef chuck, soaked in stout/dark/old overnight in the fridge, then slow-cooked with onions, carrots, peas, pepper and rosemary.
Speaking of which, I might go get the ingredients for that now...
And KEG, this was the topic I was refering to, simply because no-one else was posting on it, and I couldn't get accussed of hijacking. Now everyone is here!
Which is actually good, as this part of the forum was dying.
Posted:
Tuesday Feb 06, 2007 2:05 pmby KEG
Chris wrote:I love the beef chuck, soaked in stout/dark/old overnight in the fridge, then slow-cooked with onions, carrots, peas, pepper and rosemary.
Speaking of which, I might go get the ingredients for that now...
ohhh, that sounds great... i might do the same.
Posted:
Wednesday Feb 07, 2007 1:42 pmby Chris
Yeah, that's the stuff!
Mine is in the fridge. I'm going to cook it up for tommorrow's dinner.
Posted:
Wednesday Feb 07, 2007 2:56 pmby drsmurto
Have posted this before but its one of my fave winter stews.
beef cubes, bacon, pickled walnuts, prunes, 2 fat cans of guinness. Thyme, rosemary. garlic, chilli. Lots of room for creativity. Cook on low heat in oven for a minimum of 4 hours. Did this loads living in the UK but i will be trying this again soon with some Coopers stout since i dont brew any myself.
Actual recipe is here -
http://www.bbc.co.uk/food/recipes/datab ... 9803.shtml
Posted:
Friday Apr 27, 2007 11:27 amby Chris
Pickled walnuts? Sounds interesting.
Posted:
Friday Apr 27, 2007 2:18 pmby drsmurto
Left them out in the last batch i made - last weekend and is just as good.
Used coopers stout this time and still as good as always!
Posted:
Wednesday May 02, 2007 4:45 pmby Chris
Yeah, Coopers stout is still pretty much the best.