Beef in Newcastle Ale and Pan Haggerty ©simplybeefandlamb.co.uk and lovebritishfood.co.uk

(Relaxnews) – With London being the epicenter of the universe at the moment and all things Britannia given the international spotlight, Relaxnews will be bringing readers classic British recipes over the course of the Olympics.

For a British-themed family dinner night, try braising a beef brisket in Newcastle brown ale with onions, carrots, garlic and herbs, and serving pan haggerty  — the British version of potatoes gratin — on the side. The pan-fried dish of potatoes and cheese is popular in the Northeast region of Northumberland, England.

Recipe comes courtesy of lovebritishfood.co.uk, which promotes local British products, and www.simplybeefandlamb.co.uk.

Beef in Newcastle Brown Ale served in pan haggerty
Serves:
4-6

Preparation time: 10 minutes
Cooking time:
30-40 minutes per 450g/½kg (1lb) plus 30-40 minutes plus marinating time

 Ingredients:

1.25kg/2¾lb lean beef brisket joint
100g/4oz black treacle
Handful fresh mixed herbs, chopped
3 cloves
2.5ml/½tsp black peppercorns
150ml/¼pint white wine vinegar
2 onions, peeled and cut into quarters
3 carrots, peeled and cut into chunks
600ml/1pint Newcastle brown ale
30ml/2tbsp gravy granules (optional)

For the Pan Haggerty:

15ml/1tbsp oil
1 onion, peeled and finely sliced
450g/1lb potatoes, peeled and grated
Salt and freshly milled black pepper
100g/4oz grated Cheddar cheese

Method:

 1. Place the beef joint in a large lidded casserole dish. Mix together the black treacle, herbs, cloves, peppercorns and white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.

2. Preheat the oven to Gas mark 3, 170°C,325°F.

3. Add to the casserole dish the onions, carrots, pour over the brown ale, cover and simmer on hob or in preheated oven for calculated cooking time. Once cooked, thicken the gravy with gravy granules if you prefer a thicker sauce.

4.  Meanwhile, to prepare the pan haggerty; heat the oil in a frying pan and cook the onion, for 4-5 minutes until softened. Meanwhile squeeze out the excess starch from the potatoes with kitchen roll or a clean tea towel.

5. Remove the onions from the pan and mix through the grated potato, return back to the frying pan carefully pressing down to form an even layer. Season well and cook over a gentle heat for 8-10 minutes until golden on the bottom. Carefully turn the potato cake over by inverting onto a plate and sliding back into the pan. Top with cheese and cook for a further 5-10 minutes until golden and cooked through and the cheese has melted.

6.  Serve sliced into wedges with the beef in Newcastle ale and seasonal green vegetables.