PUNK IPA A 132601
DEAD PONY CLUB A 131441 12 x 330ml £1.32 /btl Dive in to aromas of citrus, lemon-grass and lime zest. The toasted malt base ebbs to a huge hop hit, washing tropical fruit, floral garlands and spicy undertones all over your palate. 3.8% ABV £15.79/ pk (net)
LOST LAGER A 135352 12 x 330ml
12 x 330ml
5.4% ABV
4.5% ABV
£16.29/ pk (net) £1.36 /btl This light, golden classic has been subverted with new world hops to create an explosion of flavour. Bursts of caramel and tropical fruit with an all-out riot of grapefruit, pineapple and lychee, precede a spiky bitter finish.
£20.99/ pk (net) £1.75 /btl Vibrant citrus and herbal notes for an iconic lager taste that’s both crisp and refreshing.
PUNK IPA A 133509
DEAD PONY CLUB A 133511 6x4 x 330ml
LOST LAGER A 133510
6x4 x 330ml
5.4% ABV
3.8% ABV
6x4 x 330ml
4.6% ABV
£29.79/ pk (net) £1.24 /can This light, golden classic has been subverted with new world
£30.29/ pk (net) £1.26 /can Dive in to aromas of citrus, lemon-grass and lime zest.
£1.07 /can
£25.79/ pk (net)
In 2007 James and Martin started Brewdog with a mission to make other people as passionate about great craft beer as they were. In April 2007, in a godforsaken industrial estate in North-East Scotland Brewdog came howling into the world. Now with bars and beers all over the world, this Scottish brand is recognised and respected worldwide.
SCOTCH BEEF &
Vibrant citrus and herbal notes for an iconic lager taste that’s both crisp and refreshing.
hops to create an explosion of flavour. Bursts of caramel and tropical fruit with an all-out riot of grapefruit, pineapple and lychee, precede a spiky bitter finish.
The toasted malt base ebbs to a huge hop hit, washing tropical fruit, floral garlands and spicy undertones all over your palate.
INGREDIENTS 1.2kg Prime Meats Scotch Diced Beef Stewing C 74754 400g Large Onions C 10291
800g Brakes Peeled Plum Tomatoes in Tomato Juice A 19838 100g Herb Bunched Thyme C 113874 40ml Lea & Perrins Worcester Sauce A 350153 4g Maldon Sea Salt Flakes A 132644 6g Brakes Cracked Black Pepper A 134293 280g La Boulangerie 10” Fully Baked White Baguettes F 56999 50g Herb Bunched Flat Leaf Parsley C 113881
VAGABOND A 131442 12 x 330ml
PUNK AF A 133512
NANNY STATE A 131443 12 x 330ml
4.5% ABV
6x4 x 330ml
0.5% ABV
0.5% ABV
400g Carrots C 450693 250g Celery C 10228
£15.79/ pk (net) £1.32 /btl Caramel malt is buttressed by a raucously resinous bitterness, as the rioting backdrop of citrus and tropical fruit flow in waves and it also happens to be gluten free.
£0.90 /can
£14.79/ pk (net) £1.23 /btl Speciality malts and North American hops sends bitterness to the brink and back. Squeezing this many hops in, and the alcohol out, is impressive.
£21.69/ pk (net)
Juicy tropical fruit mixes it up with grassy and pine notes. All sitting on a solid malt bassline. Full flavour, no alcohol, all Punk.
200g Veraneo Olive Oil A 33889 50g Brakes Tomato Paste A 28326 100g Brakes Plain Flour A 350091 500ml Dead Pony Club A 131441 25g Knorr Professional Beef Jelly Bouillon A 111839 2g Brakes Bay Leaves A 33588
GF
AF
AF
METHOD 1. Pre heat oven to 160C. 2. Peel and finely dice onions. Peel, top and tail carrots and thickly slice. Wash, trim and chop celery into large pieces.
3. Wash sprigs of thyme. Pick, wash and chop flat leaf parsley. 4. Prepare beef stock as per manufacturer’s instructions.
5. Slice baguettes into 10 slices. Brush with olive oil and char grill until toasted. 6. Pan fry vegetables in olive oil for 4 - 5 minutes until softened but not browned. Remove and set aside. 7. Toss diced beef in seasoned plain flour till well coated. 8. Add more olive oil to the pan and fry the diced beef over a high heat till browned. Set aside with the vegetable mix. 9. Add the Dead Pony Club and tomato paste to the pan scraping all the residue off the bottom. Add the beef stock, half the cracked black pepper, thyme and bay leaves. 10. Bring to the boil and add the diced beef, vegetable mix, plum tomatoes and Worcestershire sauce. Cover tightly with parchment and tin foil, place in the oven for 2 hours. 11. Stir the beef every 30 minutes and check after 2 hours. If not quite tender return to the oven and check regularly until cooked. 12. When cooked remove from the oven and check for seasoning and consistency. Remove lay leaves and thyme sprigs. 13. Serve in bowls with char grilled croutons and sprinkle with remaining thyme sprigs and chopped flat leaf parsley.
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