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Boozy beer beef with honey and chilli glazed root vegetables

By Kirsty Brown

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As part of a partnership with supermarket Aldi, Eat On The Green's Kilted Chef Craig Wilson has shared his recipe for boozy beer beef with all the trimmings.

Kilted Chef Craig Wilson.
Kilted Chef Craig Wilson.

To make this dish you will need:

  • 300ml The Orkney Brewery Clootie Dumpling Ale (or any Innis and Gunn beer)
  • One Galloway rump of beef
  • 300ml beef stock
  • 5g fresh thyme
  • One clove of fresh garlic
  • Three tbsp Aldi Scottish rapeseed oil
  • 600g rainbow carrots
  • 400g Parsnips
  • One red onion
  • One fresh chilli
  • One tsp chilli flakes
  • One tbsp honey
  • Good grind of cracked black pepper
  • 15g sea salt


  1. Get a large roasting tray, place the beef in the tray.
  2. Crush the garlic and place in a bowl with the rapeseed oil, fresh thyme, sea salt, cracked black pepper and three tbsp of the beer. Mix together then rub all over the beef joint.
  3. Place into the oven at 220 degrees celsius fan for 15 minutes
  4. For the vegetables, roughly chop the parsnips, red onion and carrots.
  5. Once the meat takes on a good colour, remove from the oven and scatter the vegetables around the meat, add the beef stock and the rest of the beer into the tray.
  6. Cover with foil, reduce the heat of the oven to 200 degrees fan and put beef back in for around one hour.
  7. Once ready, take out of the oven, remove the foil and take the vegetables out and put into another tray. Add the honey, the fresh chilli and the chilli flakes then put back into the oven at 200 degrees fan for 15 minutes.
  8. Wrap the beef in foil and place onto a board and leave to rest. Pour the juices from the tray into a pan and reduce by 50 percent on a high heat, for a delicious, flavoursome gravy.
  9. Carve the beef and serve with the vegetables, to finish pour over the lovely, flavoursome gravy.

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