Beef and beer toasties
An ultimate toasted sandwich recipe
4
Serves
15 mins
Prep Time
2 hrs 40 mins
Cook Time
Recipe author
Kathy Paterson
Is there anything more comforting and familiar than a toastie? If you're looking for some simple comfort food to get you through the colder months then you'll love Kathy Paterson's beef and beer toastie! Packed full of flavour, these toasties are a safe-bet crowd pleaser.
This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
Is there anything more comforting and familiar than a toastie? If you're looking for some simple comfort food to get you through the colder months then you'll love Kathy Paterson's beef and beer toastie! Packed full of flavour, these toasties are a safe-bet crowd pleaser.
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Ingredients
Beef
750g Quality Mark cross-cut blade
i
or chuck steak
2 Tbsp olive oil
2 onions
finely sliced
2 garlic cloves
crushed
1 Tbsp white flour
200ml beer
i
brown ale, or pick to suit your taste
300ml water
hot
1 bay leaf
2 sprigs fresh thyme
3 stalks parsley
1/3 tsp grated nutmeg
grated
1 tsp apple cider vinegar
sea salt
black pepper
Toasties
50g butter
softened
8 slices ciabatta bread
or other rustic-style bread
4 Tbsp mayonnaise
1 Tbsp mustard
mild
4 thick slices cheddar cheese
Method
Beef
Toasties
1
Preheat the oven to 170°C.
2
Cut the beef into 3cm pieces and rub in the oil.
3
Heat a large frying pan over medium-high heat (but on the high side).
4
Add the beef in batches so as not to overcrowd the pan, and brown quickly on both sides. Transfer to a casserole dish as you go.
5
Lower the heat, add the onions and cook for 5-7 minutes until they begin to soften.
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6
Add the garlic and cook for a further 30 seconds.
7
Sprinkle in the flour and stir in. Pour in the ale and water and stir to combine.
8
Tie the bay leaf, thyme and parsley stalks with kitchen string and add to the pan with the nutmeg and vinegar.
9
Season with salt and freshly ground black pepper.
10
Increase the heat and bring the ale mixture to the boil, then pour over the meat in a casserole dish.
11
Cover with the lid and place in the oven to cook for 2 ½ hours, until the meat is tender.
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