Dark Ale

Dark AleDark Ale

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.

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Poultry, beef, barbecued meat or vegetables and German cuisine

NUTRITIONAL INFORMATION

Standard Drinks: 1.3 / 375ml     |     Alcohol: 4.5%
Energy: 143 Kilojoules / 100ml (34 calories / 100ml)
Carbohydrates: 1.65 grams /100ml
Additive & preservative free

Tasting Notes

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Cooking with Coopers

COOPERS DARK ALE STEAK SAUCE

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

INGREDIENTS

    300-350g Rib-eye steaks

    1 bottle of Coopers Dark Ale, 375ml

    500mls of Beef stock, reduced to 120mls

    Salt

    Pepper

    Rice bran oil

    1 bunch of thyme

    1 horseradish root

    30g Butter

    100g Spinach

METHOD

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.