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Newcastle Pot Roast!
England's famous dark beer originating from Newcastle Upon Tyne, Newcastle Brown Ale, has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer.
The Newcastle Pot Roast is ideal served at a hot buffet selection throughout Newcastle Upon Tyne for Weddings, birthdays, christenings and all corporate catering in Newcastle.
Yield: 10 servings (serving size: about 3 ounces roast, about 3/4 cup potatoes, and 2/3 cup sauce)
Ingredients
NEWCASTLE Pot Roast:
· 2 tablespoons butter
· 12 cups sliced onion (about 1 1/2 pounds)
· Cooking spray
· 1 (4-pound) 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 (12-ounce) bottle Newcastle Brown Ale: dark beer (such as Newcastle)
· 3 tablespoons cornstarch
· Potatoes:
· 4 cups fat-free milk
· 4 pounds Northumberland Farm baking potatoes, peeled and cubed
· 1 teaspoon poppy seeds
· 3/4 teaspoon kosher salt
Preparation
Preheat oven to 300°.
To prepare Newcastle pot roast, melt butter in a large Dutch oven over medium-high heat. Add onion to pan; sauté 12 minutes or until almost tender. Reduce heat to medium-low; cook for 40 minutes 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 1/2 teaspoons salt and 1/2 teaspoon pepper. Add Northumberland roast to pan; cook 5 minutes, turning to 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 2 hours or until tender, turning over halfway during cooking time.
Remove Northumberland roast from pan. Cover and keep warm. Place pan over medium-high heat. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 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 15 minutes or until tender. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Serve Northumberland roast with potatoes, sauce and a bottle of Newcastle Brown Ale
Recipe by Jacksons Catering of Newcastle
www.catering-northeast.co.uk