Tring Brewery - Real Ale Beef Chilli

INSTRUCTIONS

Preheat the oven to 180C. In a large casserole dish, heat the olive oil and brown the lamb on both sides before removing and placing it to one side. Add the onion, celery, garlic and carrot and gently fry for five minutes. Add the thyme and bay leaves and then place the lamb breast on top of the vegetables. Pour over the ale and put the lid on, however, if the lid is not tight fitting use some foil instead. Place in the oven for 2 hours.

Take the casserole out of the oven, remove the lamb and put to one side to cool. Remove the bones, which should easily pull out. Place the sauce in a bowl and put in the fridge to cool for 2 hours or overnight. At this point you can finish the dish of the next day by leaving both the lamb and the sauce in the fridge.

Finely chop the parsley and mix with the breadcrumbs. Place the lamb breasts flat on a shallow baking tray. Season with salt and pepper then pile the bread crumb/parsley mix on top and press down. Drizzle with olive oil and bake in the oven at 200C for 30mins. Meanwhile remove the sauce from the fridge and scrape of the layer of fat. Place the sauce in a pan, reheat and adjust the seasoning as necessary.

Remove the lamb from the oven and allow to rest for 5 minutes. Cut into 5 cm squares and serve with fluffy mash, seasonal vegetables and a few spoonfuls of the rich ale sauce.


		Death or Glory Lamb Breast with Herb Crust
		Cold weather requires comfort food and this recipe will most definitely keep out a chill. We use Death or Glory ale for the depth of flavour it provides, but any dark strong ale will suffice. This dish can be made in advance and finished off on the day.
		INGREDIENTS (serves 4) 500ml Death or Glory 2 lamb breasts, bone on (preferably) with the skin and visible fat removed. 2 tbs. olive oil plus extra for drizzling. 2 onions, roughly chopped 1 celery stick, finely chopped 2 cloves garlic, finely chopped 2 medium carrots, sliced 1 tsp dried thyme 2 bay leaves Salt Freshly ground black pepper 150 g white bread crumbs Bunch fresh parsley		INSTRUCTIONS Preheat the oven to 180C. In a large casserole dish, heat the olive oil and brown the lamb on both sides before removing and placing it to one side. Add the onion, celery, garlic and carrot and gently fry for five minutes. Add the thyme and bay leaves and then place the lamb breast on top of the vegetables. Pour over the ale and put the lid on, however, if the lid is not tight fitting use some foil instead. Place in the oven for 2 hours. Take the casserole out of the oven, remove the lamb and put to one side to cool. Remove the bones, which should easily pull out. Place the sauce in a bowl and put in the fridge to cool for 2 hours or overnight. At this point you can finish the dish of the next day by leaving both the lamb and the sauce in the fridge. Finely chop the parsley and mix with the breadcrumbs. Place the lamb breasts flat on a shallow baking tray. Season with salt and pepper then pile the bread crumb/parsley mix on top and press down. Drizzle with olive oil and bake in the oven at 200C for 30mins. Meanwhile remove the sauce from the fridge and scrape of the layer of fat. Place the sauce in a pan, reheat and adjust the seasoning as necessary. Remove the lamb from the oven and allow to rest for 5 minutes. Cut into 5 cm squares and serve with fluffy mash, seasonal vegetables and a few spoonfuls of the rich ale sauce.