2016 Extra Strong Vintage Ale

2016 Extra Strong Vintage Ale2016 Extra Strong Vintage Ale

Lordy, lordy, welcome to the Promised Land! This strong ale imparts rich full flavours that are suitable for maturation. Stored under cellar conditions, the rich and full flavour ale is brewed each year, using different raw materials.

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Hearty meat and poultry dishes, sweet desserts and strong cheeses

NUTRITIONAL INFORMATION

Standard Drinks: 2.2 / 355ml     |     Alcohol: 7.5%

Energy: 222 Kilojoules / 100ml    ( 53 calories / 100ml)

Carbohydrates: 2.8 grams /100ml

Additive and preservative free

Tasting Notes


www.vintageale.com.au


CoopersTV

Cooking with Coopers

COOPERS VINTAGE POT ROAST

This Vintage Ale Pot Roast recipe is perfect for a Saturday or Sunday afternoon and really worth a try.

COOPERS VINTAGE POT ROAST

INGREDIENTS

    2kg Beef roast, bolar preferably

    1 bottle of Coopers Vintage, 355mls

    3 carrots, cut into large pieces

    2 onions, large dice

    5 potatoes, large dice

    200g frozen peas

    5 sprigs of rosemary

    3 cloves of garlic

    3 bay leaves

    1 bunch of parsley, chopped

    1 lemon, zest and juice

    Salt

    Pepper

    Olive oil

METHOD

In a pot big enough to fit the roast add some oil and bring to the heat. Season the roast with lots of salt and brown in the pot on all sides, set aside once browned evenly. Brown off the onion and carrots in the same pot add more oil if needed. Add the garlic and rosemary and cook for 1 minute. Season with salt and pepper.

 

Return the roast to the pot and add the beer deglazing the bottom of the pot. Add a cup of water to go half way up the meat. Cover with a lid or a piece of foil and place into a 160degree oven for 2 and half hours turning every 30 minutes.

 

40 minutes before the meat is cooked add the potatoes to cook.

 

When finished, remove the beef and leave aside to rest. Remove the bay leaves and return the sauce to the heat. Reduce slightly and add the frozen peas. Add the lemon juice, zest and parsley and mix through.

 

Slice the beef and serve with vegetables and sauce.

© Michael Weldon 2012.