The North East's famous dark beer; Newcastle Brown Ale, has an affinity for beef and caramelized onions.
Yield: 10/12 servings (serving size: about 3 ounces roast, about 3 or 4 cups of potatoes, and 2 or 3 cups of sauce)
NEWCASTLE Pot Roast:
2 tablespoons of butter
1 1/2 pounds of sliced onion (about 12 cups worth)
1 (4lb) Northumberland beef rump roast, trimmed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium beef broth
1 tablespoon fresh thyme leaves
1 bottle Newcastle Brown Ale or another dark beer/ale
3 tablespoons cornstarch
4 cups of skimmed milk
4 lbs of Northumberland Farm baking potatoes, peeled and cubed
1 teaspoon of poppy seeds
3/4 teaspoons of kosher salt
2 teaspoons of freshly ground black pepper
Preheat oven to 300°
To prepare Newcastle pot roast, melt butter in a large oven over medium-high heat. Add onion to pan; sauté until tender. Reduce heat to medium-low; cook for 40 mins (or until onions are caramelized), stirring frequently. Transfer onions to a bowl.
Place pan over medium-high heat. Coat pan with cooking spray. Sprinkle roast evenly with 1 and a half teaspoons of salt and half a teaspoon of pepper. Add Northumberland roast to pan; cook 5 minutes, sealing the meat until it is brown on all sides. Add onion mixture, broth, thyme, and Newcastle Brown Ale beer to pan; bring to a simmer. Cover and bake at 300° for two hrs, turning over halfway during cooking time. Cook until tender.
Remove Northumberland roast from pan. Cover and keep warm. Place pan over medium-high heat. Add cornstarch, stirring it with a whisk and bring to the boil. Cook for about 1 minute, stirring constantly.
To prepare Northumberland potatoes, place fat-free milk and potatoes in a large saucepan; bring to a boil. Reduce heat, and simmer until soft (your can check this by stabbing the potato with a knife) should take about for 15 minutes. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Serve and enjoy with a cold bottle of Newcastle Brown Ale.
This recipe was contributed by Jackson's Catering of Newcastle. Private and corporate catering services in Northumberland and the North East.