Boozy beer beef with honey and chilli glazed root vegetables

Chef Craig Wilson has focussed on showcasing some of the very best natural flavours of Scotland in this mouth-watering recipe that combines a Galloway Beef rump joint with Scottish beer and a selection of seasonal vegetables. The whole dish is brought together in just one big roasting tray, which makes it super-easy to prepare and to clean up afterwards!

  • 1 Galloway Beef Rump Joint
  • 300ml The Orkney Brewery Clootie Dumpling Ale (or any Innis & Gunn beer)
  • 300 ml Beef stock (using Aldi Beef Stock melts)
  • 5g Fresh thyme
  • 1 clove of fresh garlic
  • 3 tbsp Aldi Scottish rapeseed oil
  • 600g Rainbow carrots
  • 400g Parsnips
  • 1 Red onion
  • 1 Fresh chilli
  • 1tsp Chilli flakes
  • 1 tbsp Honey
  • Good grind of cracked black pepper
  • 15g sea salt

Get a large roasting tray, place the beef in the tray.

Crush the garlic and place in a bowl with the rapeseed oil, fresh thyme, sea salt, cracked black pepper and 3 tbsp of the beer. Mix together then rub all over the beef joint.

Place into the oven at 220 degrees Celsius fan for 15 mins

For the vegetables, roughly chop the parsnips, red onion and carrots.

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.

Cover with foil, reduce the heat of the oven to 200 degrees fan and put beef back in for around 1 hour.

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 200deg fan for 15 minutes.

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% on a high heat, for a delicious, flavoursome gravy.

Carve the beef and serve with the vegetables and to finish pour over the lovely, flavoursome gravy.

Recipe by Craig Wilson, Eat on the Green.

Watch Craig demonstrate how to make this recipe at: