Go Wilde, Be Free

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A match made in
beer heaven

We’ve teamed up with renowned chef, Helen Tzouganatos to create a mouth-watering beer and beef brisket pie, featuring our very own Wilde Pale Ale.

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Wilde x Helen

Helen Tzouganatos is a gluten free cookbook author, television host, food photographer, recipe developer, and gluten free beer drinker.

Check out this delicious pie recipe we have developed.

Bon appétit, or shall we say beer appétit!

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Beer & beef brisket recipe with olive oil mash

Ingredients

Braised Beef

  • 1kg beef brisket, cut into 5cm chunks
  • Sea salt flakes and cracked pepper
  • 2 tablespoons tapioca flour
  • 4 tablespoons extra virgin olive oil
  • 1 large brown onion, peeled and chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, crushed
  • 3 fresh bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary leaves, finely chopped
  • 2 tablespoons tomato paste
  • 500ml beef stock
  • 1 x 330ml bottle Wilde Gluten Free Pale Ale Beer

Olive Oil Potato Mash

  • 1kg Sebago potatoes(peeled and cut into 4cm cubes)
  • ¼ cup extra virgin olive oil
  • Pinch of sea salt flakes
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Method

  • Preheat a fan forced oven to 170°c.
    Season beef brisket with salt and pepper and dust with tapioca flour.
  • Heat a heavy based saucepan over med-high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl.
  • Add remaining oil to the pan along with onion, carrot, celery, and a pinch of seasalt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary, and tomato paste and cook for a further 30 seconds.
  • Return beef to the pan with any resting juices and pour in stock and Wilde beer. Cover pan with a tight-fitting lid, transfer to oven and cook for 3 hours or until beef is tender.
  • Whilst the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor.
  • Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
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