Cold winter nights. These nights where you read a book at the fireplace. These cozy winter times ask for winterish dishes. Mr. Ottolenghi fluently captures these cozy winter moments and puts them in a perfect dish, like this beef & beer stew. The sweetness of the prunes and the date syrup is tempered beautifully by the slight bitterness of our Winter IPA and the juniper berries. The result is a warming dish I’d be happy to tuck into on any cold night (Ottolenghi ‘16).

Ottolenghi’s Beef & beer Stew With White I.P.A., Juniper & Prunes

Main | Serves 4-6

Ingredients
1 tsp juniper berries
½ tsp black peppercorns
Flaky sea salt
900g beef brisket, in 2 pieces
2 tbsp olive oil
500g baby shallots, peeled and left whole
4 garlic cloves, peeled
5g picked thyme leaves
500ml Lowlander Winter I.P.A.
2 tbsp date syrup (40g)
1 tbsp Lowlander I.P.A. mustard
600g small waxy potatoes (desiree or charlotte), peeled and cut into 3cm chunks
10 large pitted prunes (about 100g-worth)
The finely grated zest of ½ lemon
80g soured cream, to serve
Seasonal greens

This is how you make it
1. Mix the juniper berries and peppercorns in a spice grinder with four teaspoons of salt. Blitz well, then put in a medium-sized bowl, add the two pieces of brisket and, using your hands, mix well until the beef is well coated, then set aside for an hour.
2. Heat the oven to 160C. On a medium-high flame, heat a tablespoon of oil in a 26cm-wide casserole or ovenproof pan for which you have a lid, then add the brisket pieces and fry for two to three minutes, turning them over halfway, so they brown on both sides, then lift out the beef onto a plate.
3. Turn down the heat under the pan to medium and add another tablespoon of oil. Once hot, add the whole shallots and fry for five minutes, stirring frequently, until golden-brown, then add the garlic and thyme, and fry for another minute, just to soften.
4. Stir in the Lowlander Winter IPA, date syrup and mustard, return the brisket to the pot and bring to a boil. Pop on the lid, transfer the casserole to the oven and roast for two hours.
5. After two hours, turn over the brisket pieces, stir in the potatoes and prunes, cover again and return to the oven for another hour, until the brisket is very tender, the potatoes are cooked and the sauce is thick.
6. Take the pot out of the oven and leave the meat to rest for at least 10 minutes.
7. To serve, cut each piece of meat into four to six chunks (or even shred it into smaller pieces), then divide the stew between the bowls. Sprinkle lemon zest on top and serve with a spoonful of soured cream and seasonal greens alongside.

Serve with a Lowlander Winter IPA