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Wellington beef and camel

Ingredients for 4 people:

750g beef fillet
400g of button mushrooms
6-8 slices of raw ham
1 tbsp strong mustard
500g of puff pastry
2 egg yolks
Olive oil
Salt, pepper

Beef Wellington preparation:

We begin with the mushroom duxelles:

Roughly chop the mushrooms and blend them until you get a smooth paste.
Season and cook in a pan without fat for about 10 minutes (to remove the moisture).
Keep refrigerated.

And now, let's move on to the beef:

Season the beef (salt, pepper) and brown it on all sides in a very hot pan. Let it cool, then brush it with mustard (be careful, the beef should only be browned but raw in the center).
On the work surface, unroll a piece of cling film and arrange the prosciutto slices on it, slightly overlapping. Using a spatula, spread the mushrooms over the prosciutto, then place the beef fillet on top, in the center.
Carefully roll the cured ham and mushrooms around the beef to form a sausage shape. Roll the edges tightly to seal the plastic wrap and let it rest in the refrigerator for about 15 minutes.
Unroll the puff pastry (if store-bought, use a rectangular pastry), remove the film paper and place the beef in the center of the pastry.
Brush the edges of the puff pastry with egg yolk before folding it around the beef. Turn the pastry over to hide the opening and trim any excess.
Brush with egg yolk and, if you wish, make a few decorative touches with the back of a knife.
Sprinkle with fleur de sel and bake in a preheated oven at 200°C (390°F) for about 35 minutes. The puff pastry should be nicely browned, but the beef should remain rare (approximately 53-55°C/137-131°F internally).
Remove the beef Wellington from the oven and let it cool for 15 minutes before slicing it into nice thick slices. Serve with sautéed potatoes, seasonal vegetables, and a Camel beer!

Book available only in French

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Pulled pork in cooked wine and SWAF style

Ingredients for 4-6 people:

1 kg of pork shoulder
2 onions
2.5 dl of Swaf beer
1 generous tablespoon of cooked wine (raisined)
1 teaspoon of chili powder
1 generous tablespoon of tomato paste
Salt, sugar
Freshly ground black pepper
Olive oil

Preparation of pulled pork:

Coat the meat with olive oil. Season it all over with black pepper, salt, and a generous pinch of sugar. Refrigerate for a few hours (ideally overnight).
Take the meat out of the fridge 1 hour before cooking.
Peel the onions, cut them in half, then into strips.
In a cast iron casserole dish, brown them for 5 minutes in olive oil; this will give a caramelized taste to the sauce.
Place the meat on top, add the beer, then cover the casserole dish and place it in a preheated oven at 120°C for 6 hours. This will make the meat tender, juicy, and very easy to cook.
Remove the meat from the pot and shred it with a fork.
Meanwhile, add the chili pepper and tomato paste to the sauce and reduce it over medium heat for 5 to 10 minutes; add the cooked wine and cook for a few more seconds. The sauce should have a slightly syrupy consistency to coat the meat well. To smooth and thicken the sauce, use an immersion blender (optional).
Add the shredded meat to the pot and mix.

Ingredients for bao buns:

500g wheat flour
175 ml of milk
1 teaspoon of sugar
1 cube of fresh baker's yeast
1 teaspoon of salt
100g of butter
2 whole eggs

Preparation for bao buns:

In a bowl, mix the lukewarm milk with the sugar and yeast.
Mix with the dry ingredients and add the eggs then the butter.
Let it rise for 1 hour then form about ten balls.
Let it rise a second time (20 minutes).
Steam them for 20 minutes at 100% humidity.
Open in half and fill with meat.

Book available only in French

BUY BOOK

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Wellington beef and chameau

Ingredients for 4 people:

750g beef fillet
400g of button mushrooms
6-8 slices of raw ham
1 tbsp strong mustard
500g of puff pastry
2 egg yolks
Olive oil
Salt, pepper

Beef Wellington preparation:

We begin with the mushroom duxelles:

Roughly chop the mushrooms and blend them until you get a smooth paste.
Season and cook in a pan without fat for about 10 minutes (to remove the moisture).
Keep refrigerated.

And now, let's move on to the beef:

Season the beef (salt, pepper) and brown it on all sides in a very hot pan. Let it cool, then brush it with mustard (be careful, the beef should only be browned but raw in the center).
On the work surface, unroll a piece of cling film and arrange the prosciutto slices on it, slightly overlapping. Using a spatula, spread the mushrooms over the prosciutto, then place the beef fillet on top, in the center.
Carefully roll the cured ham and mushrooms around the beef to form a sausage shape. Roll the edges tightly to seal the plastic wrap and let it rest in the refrigerator for about 15 minutes.
Unroll the puff pastry (if store-bought, use a rectangular pastry), remove the film paper and place the beef in the center of the pastry.
Brush the edges of the puff pastry with egg yolk before folding it around the beef. Turn the pastry over to hide the opening and trim any excess.
Brush with egg yolk and, if you wish, make a few decorative touches with the back of a knife.
Sprinkle with fleur de sel and bake in a preheated oven at 200°C (390°F) for about 35 minutes. The puff pastry should be nicely browned, but the beef should remain rare (approximately 53-55°C/137-131°F internally).
Remove the beef Wellington from the oven and let it cool for 15 minutes before slicing it into nice thick slices. Serve with sautéed potatoes, seasonal vegetables, and a Chameau beer!

Book available only in French

BUY BOOK

BUY BEER

Book available only in French

Pulled pork in cooked wine and SWAF style

Ingredients for 4-6 people:

1 kg of pork shoulder
2 onions
2.5 dl of Swaf beer
1 generous tablespoon of cooked wine (raisined)
1 teaspoon of chili powder
1 generous tablespoon of tomato paste
Salt, sugar
Freshly ground black pepper
Olive oil

Preparation of pulled pork:

Coat the meat with olive oil. Season it all over with black pepper, salt, and a generous pinch of sugar. Refrigerate for a few hours (ideally overnight).
Take the meat out of the fridge 1 hour before cooking.
Peel the onions, cut them in half, then into strips.
In a cast iron casserole dish, brown them for 5 minutes in olive oil; this will give a caramelized taste to the sauce.
Place the meat on top, add the beer, then cover the casserole dish and place it in a preheated oven at 120°C for 6 hours. This will make the meat tender, juicy, and very easy to cook.
Remove the meat from the pot and shred it with a fork.
Meanwhile, add the chili pepper and tomato paste to the sauce and reduce it over medium heat for 5 to 10 minutes; add the cooked wine and cook for a few more seconds. The sauce should have a slightly syrupy consistency to coat the meat well. To smooth and thicken the sauce, use an immersion blender (optional).
Add the shredded meat to the pot and mix.

Ingredients for bao buns:

500g wheat flour
175 ml of milk
1 teaspoon of sugar
1 cube of fresh baker's yeast
1 teaspoon of salt
100g of butter
2 whole eggs

Preparation for bao buns:

In a bowl, mix the lukewarm milk with the sugar and yeast.
Mix with the dry ingredients and add the eggs then the butter.
Let it rise for 1 hour then form about ten balls.
Let it rise a second time (20 minutes).
Steam them for 20 minutes at 100% humidity.
Open in half and fill with meat.

Book available only in French

Swiss and Land Sarl
Route de Pallatex 19, 1163 Etoy
CHE-229.426.591
Info@craftt.ch

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Recipe book

Because a good meal is even better with a good beer (on the plate or in the glass).

From the foam to the stove, this book takes you on a gourmet journey where beer becomes an integral ingredient, a source of inspiration, a guiding thread. Passionate chefs, friends of the brewery, brewers, and collaborators have all pitched in to share their favorite recipes with you - sometimes refined, sometimes comforting, but always heartfelt.

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The two recipes featured in this article are just a small taste of what awaits in the book, a celebration of flavor, craftsmanship, and the shared joy of good food and great beer.

Wellington beef and cHAMEAU

Ingredients for 4 people:

750g beef fillet
400g of button mushrooms
6-8 slices of raw ham
1 tbsp strong mustard
500g of puff pastry
2 egg yolks
Olive oil
Salt, pepper

Beef Wellington preparation:

We begin with the mushroom duxelles:

Roughly chop the mushrooms and blend them until you get a smooth paste.
Season and cook in a pan without fat for about 10 minutes (to remove the moisture).
Keep refrigerated.

And now, let's move on to the beef:

Season the beef (salt, pepper) and brown it on all sides in a very hot pan. Let it cool, then brush it with mustard (be careful, the beef should only be browned but raw in the center).
On the work surface, unroll a piece of cling film and arrange the prosciutto slices on it, slightly overlapping. Using a spatula, spread the mushrooms over the prosciutto, then place the beef fillet on top, in the center.
Carefully roll the cured ham and mushrooms around the beef to form a sausage shape. Roll the edges tightly to seal the plastic wrap and let it rest in the refrigerator for about 15 minutes.
Unroll the puff pastry (if store-bought, use a rectangular pastry), remove the film paper and place the beef in the center of the pastry.
Brush the edges of the puff pastry with egg yolk before folding it around the beef. Turn the pastry over to hide the opening and trim any excess.
Brush with egg yolk and, if you wish, make a few decorative touches with the back of a knife.
Sprinkle with fleur de sel and bake in a preheated oven at 200°C (390°F) for about 35 minutes. The puff pastry should be nicely browned, but the beef should remain rare (approximately 53-55°C/137-131°F internally).
Remove the beef Wellington from the oven and let it cool for 15 minutes before slicing it into nice thick slices. Serve with sautéed potatoes, seasonal vegetables, and a Camel beer!

Book available only in French

BUY BOOK

BUY BEER

Pulled pork in cooked wine and SWAF style

Ingredients for 4-6 people:

1 kg of pork shoulder
2 onions
2.5 dl of Swaf beer
1 generous tablespoon of cooked wine (raisined)
1 teaspoon of chili powder
1 generous tablespoon of tomato paste
Salt, sugar
Freshly ground black pepper
Olive oil

Preparation of pulled pork:

Coat the meat with olive oil. Season it all over with black pepper, salt, and a generous pinch of sugar. Refrigerate for a few hours (ideally overnight).
Take the meat out of the fridge 1 hour before cooking.
Peel the onions, cut them in half, then into strips.
In a cast iron casserole dish, brown them for 5 minutes in olive oil; this will give a caramelized taste to the sauce.
Place the meat on top, add the beer, then cover the casserole dish and place it in a preheated oven at 120°C for 6 hours. This will make the meat tender, juicy, and very easy to cook.
Remove the meat from the pot and shred it with a fork.
Meanwhile, add the chili pepper and tomato paste to the sauce and reduce it over medium heat for 5 to 10 minutes; add the cooked wine and cook for a few more seconds. The sauce should have a slightly syrupy consistency to coat the meat well. To smooth and thicken the sauce, use an immersion blender (optional).
Add the shredded meat to the pot and mix.