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Restaurant Balzac chef Matt Kemp's Beef in Ale
Restaurant Balzac chef Matt Kemp's Beef in Ale
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Prep Time:
25 minutes
Cook Time:
213 minutes
Total Time:
238 minutes
Tender slow-cooked beef braised in rich ale by Chef Matt Kemp.
Ingredients:
  • 1 beef oyster blade steak (about 1-1.5kg) totally denuded
  • 2 litres veal stock
  • 1 onion , medium, diced
  • 1 carrot, medium, diced
  • 1 celery, stick, diced
  • 1 garlic bulb, cracked
  • 4 eschallots, quartered
  • 200g field mushrooms
  • 100ml dark ale
  • 50ml cabernet sauvignon vinegar
  • 100ml canola oil
  • 2 sprigs thyme
  • Sea salt
  • Pepper, freshly ground
Instructions:
  • Preheat oven to 140C. Heat a pot over medium heat, add canola oil, and ensure meat is well-seasoned all over before adding to the pot.
  • 1. Brown the meat all over in the pot until golden. Remove the meat, then add the vegetables and mushrooms to the pot. Cook until well caramelized.
  • Pour in the vinegar first, then add the ale. Simmer until thickened to a syrupy consistency.
  • Add the beef back to the pot along with the herbs and stock. Bring to a boil, then reduce to a simmer and cover with a lid. Transfer the pot to the oven and cook for 2 to 3 hours until the beef is tender.
  • Carefully remove the beef from the pot and set aside.
  • Strain stock finely and simmer until sauce thickens.
  • Slice the succulent beef and generously ladle the rich, reduced sauce over it for a truly indulgent meal.

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