Beef & Beer

Friday is international beer day and I could not pass up the opportunity to celebrate this day as an Australian. Aussies are renowned for their love of the amber liquid, nothing quite beats sitting back on a sunny hot day with an icy cold beer particularly with the BBQ going.

Given that its winter, and the nights are cool I decided not to do a BBQ recipe instead a slow cooked beef roast with an amazing beer gravy. If I was honest I could have drunk the gravy on its own it was that good and I have a feeling this will be the gravy of choice in our house for some time!

As the beef has cooked slowly in the oven for 5 hours it is so tender and every mouthful slathered in the gravy is just melt in your mouth deliciousness. I chose to have mashed potato and roasted root vegetables but you could also shred the beef and turn it into a pie.

Beer is a great ingredient to use in slow cooked meals. The flavour from the beer adds depth and its a great alternative to using wine or just stock. As it cooks for hours the alcohol evaporates and you are left with a deep beautiful sauce that the family will love.

If you want to use your slow cooker you will need to cook it on low for 8 hours and it will be beautiful and tender, I must say I loved the charred top of the beef that you get from cooking it in the oven (although you could put the oven on high and achieve the same result while you are making the gravy.

So this Friday at the end of the working week why not toast international beer day twice with this amazing recipe and also a icy cold beer!

Prep 10 min// Cook 5hrs


1 piece of beef (I used a slow cooked beef roast but you can use blade roast which is perfect for slow cooking)

2 1/2 cups of beer (I used great northern but any light ale will do)

2 cups liquid beef stock

5 tbs EDMK steak spice rub (or any commercial brand)

4 tbs minced garlic

4 tbs seeded mustard

2 tbs Worcestershire sauce

1 tbs plain flour

1/2 tbs butter


Heat oven to 160 degrees fan forced.

Season the beef on all sides with salt and pepper and then rub the steak spice rub over each side.

In a bowl mix the minced garlic and the seeded mustard together and then rub all over the beef.

In an oven tray pour 2 cups beer, 1 cup liquid beef stock and the Worcestershire sauce in and stir to combine.

Add the piece of beef and cover the oven tray tightly with foil and place in the oven.

After 4 hours remove the foil and add a further 1/2 cup of beer and 1/2 cup of liquid beef stock to the tray and cook for a further hour or until the meat is nice and tender.

Remove the beef from the oven and cover with foil to rest.

In a saucepan melt the butter and then add the flour and whisk until it is a roux and light brown in colour.

Add sauce from the oven tray and the remaining 1/2 cup liquid beef stock and stir until the gravy becomes nice and thick.

Slice the beef thickly and pour the sauce over the meat (reserve some for your veggies because its amazing!).

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