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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
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
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
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.
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
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
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