BELGIAN BEERS CNX CO.,LTD | 2 Loi Kroh,soi 1 Chiang mai
Ingredients (Beef):

  • Lean rib beef joint (or topside or sirloin beef joints)
  • Onions
  • Garlic
  • Maredsous Beerfood with belgian beer
  • Rowanberry
  • Quince or redcurrant jelly
  • Fresh Thyme

Beef Directions:

Take a 2.75kg (6lb) lean rib beef joint (3 ribs) or a smaller joint to suit your family size and calculate the cooking time. Place into a roasting tin and open roast in a preheated oven for the calculated cooking time.

25-30 minutes before the end of the cooking time add 3 onions, cut into chunky dice and 2 cloves garlic, sliced. During the last 10 minutes, add 90ml (6tbsp) Maredsous beer to the onions and mix in 45ml (3tbsp) rowanberry jelly and 2 sprigs fresh thyme. Use the mixture to glaze over the beef joint and return to the oven for the remaining cooking time. Remove the meat from the oven and allow to rest loosely wrapped in foil.

Cooking time:

  • Rare – 20 minutes per 450g (1lb) plus 20 minutes
  • Medium – 25 minutes per 450g (1lb) plus 25 minutes
  • Well done – 30 minutes per 450g (1lb) plus 30 minutes
  • Oven Temperature – Gas mark 4-5, 180°-190°C, 350-375°F

Ingredients (Yorkshire puddings):

  • Plain flour
  • Eggs
  • Maredsous beer
  • Oil

Yorkshire pudding directions:

Increase the oven temperature to Gas mark 7, 220°C, 425°F for the Yorkshire puddings: In a bowl mix together 75g (3oz) plain flour and 2 eggs, then add 150ml (¼pt) Maredsous beer and whisk until smooth. Divide 15-30ml (1-2tbsp) oil between 4 large or 12 small Yorkshire pudding tins and heat in the over for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.

Serve the beef with the Yorkshire puddings, roast potatoes and seasonal vegetables. You can always cheat and buy the Yorkshire puddings – the large ones are great to serve with lashings of gravy.

Serving: Serves 8-10

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