Page 64 - Fresh Magazine

fo & travl

Beer-braised
steaks

SERVES 4
Favourite walk,
Less expensive cuts of view or cultural
beef such as round steak site? ‘The Patrick Kavanagh
are delicious braised, and Centre is very near us at
avoursome dishes like this are Inniskeen,’ says Seamus. ‘It’s
no hardship as an alternative a great place to take visitors
to a grilled steak. and there’s a trail of the
place named in the poems.
a little oil, for frying Inniskeen is also on the
4 round steaks Monaghan Way walking/
100g button mushrooms hiking trail, which deserves
8 shallots to be better known.’
150ml Brehon Brewhouse
Killanny Red Ale
1 sprig of fresh thyme
a few strips of orange peel,
optional
salt and pepper
baked potatoes or wedges, to
serve

Preheat the oven to 180°C/gas
mark 4.
Heat a little oil in a large frying
pan set over a high heat. Add
the steaks and brown them
quickly on both sides. Remove
from the pan and set aside.
Trim the mushrooms and halve
or quarter them if necessary.
Peel and trim the shallots. Add
a little more oil to the frying
pan if necessary, then add
the mushrooms and shallots
and cook for a few minutes,
until they’re just starting to Farmers markets
colour. Spread the mixture over
colour. Spread the mixture over Cavan (Fridays 10–2, Saturdays 9–2), Longford
the base of a casserole or a (Fridays 9–2), Ballybay (Fridays 10–12) and
medium-sized baking dish. Monaghan town (Fridays 10–2).
Put the steaks on top of the
mushroom and shallots,
then pour in enough beer to
barely cover the steaks. Add Brehon Brewhouse
the thyme and orange peel, if Set up with rustic charm in a shed behind
the thyme and orange peel, if
using, and season well. Cover the milking parlour at Seamus and Siobhán
the casserole with a lid or cover McMahon’s farm outside Carrickmacross
the casserole with a lid or cover
a baking dish with foil. Cook in Co. Monaghan, Brehon Brewhouse is
in the oven for 1 to 1¼ hours, named after the seventh-century Brehon
until the meat is tender. laws that had their origins nearby. The brewery was
founded by Seamus, Ireland’s only dairy farmer with a
Serve with baked potatoes or brewery attached to his farm, in 2014. They now employ
wedges, which can be cooked
wedges, which can be cooked five full-time staff, including a professional brewer, plus
at the same time as you’re four people part time. They produce a core range of four
braising the beef in the oven beers: Brehon Blonde, Killanny Red, Stony Grey IPA
and are ideal for soaking up and the Ulster Black Oatmeal Stout. ‘SuperValu’s motto,
the delicious juices.
“Believe in Local”, has stood us in good stead, helping us
to blossom from a start-up venture to valued supplier,’ says
this SuperValu Food Academy graduate.
62 | FRESH AUTUMN 2017

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