Meet the dark side of the family. A dark brew full of promise. Coopers Dark Ale is a journey in taste. Fresh, creamy, and finishing with a lingering coffee flavour it’s made using roasted and chocolate malts, giving it a rich dark colour and unique flavour.
Poultry, beef, barbecued meat or vegetables and German cuisine
Standard Drinks: 1.3 / 375ml | Alcohol: 4.5%
Energy: 143 Kilojoules / 100ml (34 calories / 100ml)
Carbohydrates: 1.65 grams /100ml
Additive & preservative free
Cooking with Coopers
A sauce from Coopers Dark Ale is the perfect partner to a big, juicy rib eye steak. Celebrity chef Michael Weldon shows you how to cook both to perfection.
COOPERS DARK ALE STEAK SAUCE
300-350g Rib-eye steaks
1 bottle of Coopers Dark Ale, 375ml
500mls of Beef stock, reduced to 120mls
Rice bran oil
1 bunch of thyme
1 horseradish root
Heat fry pan on a high until it begins to smoke. Season the steak with a generous amount of oil.
Add the steak to the pan and cook by turning every 30 seconds until its cooked to your liking. Once the steak is cooked remove and rest on a plate in a warm part of the kitchen.
Into the fry pan pour half a bottle of Coopers Dark Ale and reduce down, then add the stock, 4 thyme sprigs and a good pinch of pepper. Remove from heat and allow to steep while the steak rests. When the steak is rested return the sauce to the head and whisk in the butter.
To serve, place the steak on a bed of the spinach. Top with the sauce.
© Michael Weldon 2013.