Beef in brown ale is a great dish for a cold day. It has a distinct North East flavour particularly when paired with the traditional pan haggerty, so its probably best to be using a bottle of Newcastle Brown Ale for authenticity. (It will of course work just as well with other brown ales that you might have to hand and regular mash).

Quantities below will feed six people. Allow 15 minute prepaation,  8 hours to marinate (overnight) and 1hr 30mins for the cooking

Ingredients For Beef In Brown Ale

1.25kg/2¾lb  beef brisket from Morley Butchers
100g/4oz black treacle
Handful fresh mixed herbs, chopped
3 cloves
2.5ml/½tsp black peppercorns
150ml/¼pint white wine vinegar
2 onions, peeled and cut into quarters
3 carrots, peeled and cut into chunks
600ml/1 pint brown ale

For the Pan Haggerty:
15ml/1tbsp oil
1 onion, peeled and finely sliced
450g/1lb potatoes, peeled and grated
Salt and freshly milled black pepper
100g/4oz grated Cheddar cheese

Cooking Method For Beef In Brown Ale

Place the beef joint in a large lidded casserole dish. Mix together the black treacle, herbs, cloves, peppercorns and white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.

Preheat the oven to Gas mark 3, 170°C,325°F.

Add to the casserole dish the onions, carrots, pour over the brown ale, cover and bring to a simmer on hob then place in your preheated oven for about 1.5 hours. Check after 60 minutes to see how the meat is cooking. Larger square joints will take longer than a thin longer roll. Keep cooking until the meat is very tender.

Meanwhile, to prepare the pan haggerty; heat the oil in a frying pan and cook the onion, for 4-5 minutes until softened. Meanwhile squeeze out the excess starch from the potatoes with kitchen roll or a clean tea towel.

Remove the onions from the pan and mix through the grated potato, return back to the frying pan carefully pressing down to form an even layer. Season well and cook over a gentle heat for 8-10 minutes until golden on the bottom. Carefully turn the potato cake over which you can do by inverting onto a plate and then sliding back into the pan. Top with cheese and cook for a further 5-10 minutes until golden and cooked through and the cheese has melted.

Serve with the potato sliced into wedges along with a chunky slice of the beef in brown ale and seasonal green vegetables.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes