Autumn Musings

After a summer that overall has been quite kind to us, we are now officially in the Autumn season, and time to consider the central heating, relight the Aga, and start to move from salad to vegetables.  Brewing is in many ways similar to cooking, and I enjoy both, with mixed success at the latter.  Saturday morning saw a trip to the butchers, for some shin of beef.  After a beer and food event some years ago in Upton Bishop, shin has become one of my favourite cuts, when cooked with thought and time.  So ten cuts of shin, as we had seven for Saturday dinner, and I also needed a good fill for the Forest of Dean Half Marathon the next day.

The meat is layered in a casserole pot, with some red onion, seasoned with salt and pepper and a couple of stockpots, and of course some Lea and Perrins Worcestershire sauce, and then 2 bottles of beer added – in this case, some Cotswold Lion, which is a limited edition beer to celebrate 50 years of the Cotswolds as an area of Outstanding Natural Beauty.  The beer is a single hop, using just the best quality Fuggles hops, and the malt grist is 100% Maris Otter.  This gives a very clean beer, delicate fruit notes, a balance of bitterness but not overly bitter, and some residual sugars which give a pleasant sweetness.  Not a beer I had cooked with before, so a trial was due. I then leave it to marinade in the frige overnight,  removing on the morning of cooking to attemporate for a few hours.  Bring to the boil on the hob, then into the oven for a long, slow cook time – at least four hours, to tenderise the meat.  Served simply with sweet potato and greens. A healthy meal, with probably the tastiest beef cut, but also the cheapest cut.  Cooking with beer is always fun, with lots of learnings.   Try substituting the glass of wine in a risotto with a bottle of beer – a lighter,  hoppier beer is best in my experience, but try something you might like.

We can all love cooking with beer – in the recipe, an accompaniment to your cooking labours, and of course served with the dish.

If you have a special recipe with beer, let us know, and we will share it with our followers. Who knows, this could develop into a brew and bake off.

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