Recipes

Beef in Ale with Biscuits

Serves 4

Beef in Ale with Biscuits

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A classic hearty recipe. The broth from the beef is best when soaked up by our elegant Blue cheese biscuits.

Ingredients
For the Beef (Serves 4)
  • 2-3 tablespoons oil
  • 1 pound beef flank steak
  • 1 tablespoon all-purpose flour, seasoned with salt and black pepper
  • 6 ounces mushrooms, sliced
  • Handful fresh sage, chopped
  • 1 tablespoon tomato paste
  • 2 cups dark ale
  • 1/2 cup beef broth
  • 1 red pepper, sliced thinly
  • 4 ounces Castello-Rosenborg® Danish Blue cheese
Blue Cheese Biscuits (Makes 6)
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 package Lurpak® Danish butter
  • 3 ounces Castello-Rosenborg® Extra Creamy Danish Blue cheese, crumbled
  • 1/2 cup milk
Directions

1. Toss the meat in seasoned flour.

2. Heat the oil in a large skillet and brown the meat in 2 or 3 batches.  Place into a casserole dish.

3. Cook the mushrooms in the pan and then add the sage, tomato puree, ale and stock. Bring to the boil and pour over the beef.

4. Cook in a 325°F preheated oven for 1 hour until the beef is tender. About 15 minutes before the end of the cooking time, add the peppers and cheese. Serve with Blue cheese biscuits.

Biscuits

1. Sift the flour and baking powder into a large bowl; add the salt.

2. Using your fingers, mix in the butter and add most of the cheese, reserving a little to sprinkle on the top of the biscuits. Add the milk and mix well together to form a soft dough.

3. Turn out onto a floured surface and roll out to 3/4″ thickness and cut into 2″ rounds. Place onto a greased baking sheet, top each with a little cheese and cook in a 425°F preheated oven for 10-12 minutes until risen and light golden brown.