Ale Braised Beef and Mushroom Hotpot

Method

Preheat the oven to 160c.

Place the beef between paper sheets and dry the surface of the meat.

Heat an oven proof lidded pot on a high heat with 1 tablespoon of vegetable oil. When shimmering add half of the meat and fry until browned, transfer to a bowl. Do this again with the other half of the oil and meat and add this batch to the same bowl.

Reduce the heat to medium and add in the onions, cooking until they are slightly browned all over, set onions aside.

Add 60ml of the pale ale to the pan and scrape up all of the browned bits from the bottom of the pan, add in 2 tablespoons of Kikkoman soy sauce and the Worcester sauce. Bring to the boil to reduce slightly, add freshly ground pepper to season.

Add the mushrooms to the pan and let them reduce to half of their uncooked size, stirring so they soak up the soy flavoured juices.

When coloured with soy sauce, add the beef, onions and carrots. Pour over the ale to cover, add water if needed.

Bring to the boil then put the lid on and cook in the oven for 1 hour. After an hour adjust the lid by leaving a 1/2 inch gap to one side so moisture can evaporate. Cook for another 1 hour and 30 minutes. Take out of the oven and stir in the frozen peas.

For the topping, turn up the oven to 180c. Wash a medium size potato and still with the skin on thinly slice it with a mandolin. Lay the potatoes on top of the braised mixture, working from the middle, outwards. Add the butter in small dots over the potato slices. Grind over some fresh salt and pepper and cook for 30 minutes or until crisp.

Serve alone or with a crusty piece of bread to soak up the delicious gravy and enjoy the taste of Kikkoman soy sauce and ale that subtly flavours the dish.