BRAISED BEEF WITH ALE AND MUSHROOMS SERVED WITH THREE CHEESE MASHED POTATO | SA Garden and Home
Last updated on 13 July 2018

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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.

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