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(Serves 4–6)
INGREDIENTS
FOR THE BRAISED BEEF WITH ALE AND MUSHROOMS
15ml olive or avocado oil
800g beef short rib
3 cloves garlic, crushed
2 red onions, peeled and diced
250g mushrooms, halved
425ml brown ale (sweeter, lower alcohol ale)
15ml tomato paste
1 tin diced tomatoes
500ml beef stock
salt and milled black pepper, to taste
FOR THE THREE-CHEESE MASHED POTATO
800g cooked potatoes,
peeled and hot
50g smooth cream cheese
50g Cheddar cheese, grated
30ml Parmesan cheese,
finely grated
salt and milled black pepper, to taste
TO SERVE
10ml fresh parsley, chopped
Cheddar cheese, grated
seasonal vegetables
METHOD
1. To make the braised beef, heat the oil in a pan and fry the beef in batches for 2–3 minutes, or until browned
2. Transfer the meat to a plate and fry the garlic and onions, over a low heat, for 5–7 minutes, or until the onions have softened.
3. Increase the heat, add the mushrooms and cook for 3 minutes.
4. Return the meat to the pan. Add the ale and cook for 5 minutes.
5. Stir in the tomato paste, tomatoes and stock and bring to a simmer. Cover and cook over a low heat on the stove, or in the oven at 160°C, for 2½ hours.
6. To make the cheese mashed potato, place the hot potatoes in a mixing bowl with the cream cheese.
7. Mash well until smooth and creamy using a potato masher or electric beater.
8. Add the Cheddar and Parmesan cheeses and season with salt and pepper.
9. Season the beef with salt and pepper to taste and top with parsley. Sprinkle the three-cheese mashed potato with grated cheese and serve with the beef and seasonal vegetables.