Ale Soaked Roast Beef with Potato and Leek Gratin

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2 people
Meal course
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1 .
For the potatoes
250 grams
White potato - peeled and sliced
25 grams
1 large
Red onion - peeled and finely sliced
1 whole
Garlic clove - peeled and finely chopped
2 whole
Bay leaf
1/2 tsp
Nutmeg - finely grated
2 whole
200 ml
150 ml
Creme fraiche
1 whole
Leek - finely chopped
1 handful
Mature cheddar cheese - grated
2 .
For the beef
3/4 Pint
Good quality ale
650 grams
Beef roasting joint
1 large
Red onion - peeled and quartered
2 large
Carrot - peeled and sliced
1 tsp
Mustard powder
3 tbsp
Balsamic vinegar
1/4 Pint
Ale Soaked Roast Beef with Potato and Leek Gratin

This meal as a whole serves two, however you will probably be left with some extra beef, which will make a great butty for lunch the next day with a dashing of horseradish and some rocket.

  1. Soak the beef in the ale over night
  2. Preheat the oven to 180’C
  3. To make the gratin, boil the sliced potatoes in salty water for 5 minutes, just to give them a slight softness. In a saucepan heat two thirds of the butter and gently fry the onion, garlic and the leek for 5 minutes. Add the milk, nutmeg, bay leaves and cloves to the pan, bring to the boil and then leave to simmer for ten minutes so the flavours all combine. Take the milk off the heat and remove the cloves and bay leaves. Leave to cool for a minute and then stir in the crème fresh and season to taste.
  4. In an oven proof dish (about 7” by 5”), use the remaining butter to grease the bottom and side and then place on a layer of potatoes. Top this with some of the leek and onion from the milk and repeat the stage until you have used up all of your potatoes. Pour the milk mixture over the top and finish off with grated cheese and a good twist of black pepper. Bake in the oven for 45-50 minutes and leave to rest for 5 minutes before serving.
  5. In the mean time, to roast the beef, place the carrots and onions in the bottom of a roasting tin and place the beef on top, pour the ale over the top and roast for 40 minutes, basting several times in-between to re-soak the beef. After the 40 minutes, remove the beef, place on a chopping boards and cover for 10-15 minutes
  6. Transfer the juices to a saucepan and return the carrots to the oven to crisp up
  7. Heat the beef juices and stir in the balsamic vinegar. Mix the mustard powder with a little water and stir that in too. Bring to the boil and simmer for a couple of minutes before adding the gravy mix. Leave this to simmer on a low heat until needed.
  8. Slice the beef – due to it being soaked over night it will not come out looking rare but it will still be juicy. Plate up all the ingredients and serve with fresh green veggies, gotta get your 5 a day!

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