This is another one of the entries in the Cooking with Beer Competition. It comes from Phil Hardy or Filrd on twitter, not only does he love his beer and chilli he supports a decent football team. You can read his blog here.
Ingredients
- 1kg Lean casserole steak
- Two desert spoons Cornflour (seasoned with salt and ground black pepper)
- Two large Onions
- Four Large Carrots
- Three Parsnips
- Half a Swede
- A Medium Punnet of Chestnut Mushrooms
- Two Scotch Bonnet Chilli’s (add more or less to your taste)
- Two bottles of Brooklyn Black Chocolate Stout (or similar to your availability)
- Two Heaped Tablespoons of Bournville Cocoa Powder (or equivalent)
- Half a pint of Beef stock
- Eight squares of high cocoa content chocolate. (I used Green & Blacks 85% dark)
- One table spoon of extra virgin olive oil
Method
Perfect for sharing on a cold evening...
- Place seasoned cornflour in a large mixing bowl, add the steak and toss to coat each piece of meat.
- Heat the oil and brown off the steak for a couple of minutes, add to pot
- Chop the onions and root vegetables into large pieces (so they don’t disintegrate)
- You can add others veggies as you wish. Add to the pot.
- Pour over the beer and top up with stock until it comes to just below covering the steak and vegetables.
- Mix the cocoa powder with a little water and add.
- Add the chilli’s to taste.
- (Tip if you don’t like it too spicy add the chilli’s whole without bursting the skin, that way you get all that chilli/capsicum flavour without the heat)
- Slow cook on high until bubbling and then reduce, cook for 6-8 hours. I used a slow cooker but you could casserole this and in less time if required.
- Approx half way through the cooking process add the dark chocolate and stir until melted.
- The sauce should thicken to coat the back of a spoon and be dark rich brown… If it stays a little thin, ladle a large quantity into a separate pan and simmer until reduced to the right consistency then add back to the pot.
- Serve with creamy mashed potato.
- This recipe was one of my own making and was a little trial and error, the results were blooming marvellous though. Also it’s worth noting that I made a large amount, so if you want to make less just half the ingredients.
For an extra chocolate kick serve with a nice chocolate ale and enjoy…
Related Posts
Cooking With Beer: Tri-city Sliders by Masterchef Tim Anderson- Cooking with Beer: Beef and Mushroom Casserole
- Cooking with Beer: Poachers Pheasant Stew
- Cooking with beer – Bamberg Pulled Pork
- Cheese burger with pale ale cheese slices and sweet potato fries
- Slow Cooked Pork in Kriek Beer and sour cherries
Yay, I finally made it.
I’ll knock the Black Pudding Chilli review up tomorrow hopefully mate. I’ve got acid you could melt a badger in today… It would kill me off as it’s a little fiery 😉