Menu Plan for Spring II: Week 1, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Caramelized Shallot Tarts
Beer Braised Beef

Cooking time:  100 minutes for menu        Cooking schedule: see below for instructions

   If you buy a log (rather than slices) of goat cheese for this, just rewrap it.  It will keep for a few weeks in the fridge... If you don't eat it for snacks.  You can use Guinness for the beef, although this recipe is not a proper 'Beef in Guinness', but any beer will do, although dark will be more flavorful. You should be able to buy single cans or bottles. 

Caramelized Shallot and Chevre Pastries

Total time: 45 minutes
   The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese.  Walnuts are a traditional pairing with the cheese.



Beef Braised in Beer with Caramelized Onions 

Total time: 90 minutes
     I cooked the beef for 90 minutes and it was meltingly tender.  I used sirloin, but you can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes. The beer does an excellent job of tenderizing. This is a traditional dish from Flanders.

Beef Braised in Beer with Caramelized Onions Ingredients:



Total time: 40 minutes
      Mashed potatoes with cabbage, bacon and butter... In poorer times this would have been a meal, rather than a side dish.  We'll have it as a side dish for 2 meals; first mashed, then fried.

Colcannon Ingredients:


When the potatoes are done drain and mash.  Add the butter and milk.   Mash together.  Consistency should be of soft mashed potatoes.  Add more milk if needed.  Stir in the bacon and cabbage.  Mix well and serve.

Cooking Schedule: 100 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
deep pot or Dutch oven, large skillet (used 2X) with
lid, medium skillet, medium saucepan with lid,
medium bowl, potato masher or forks, baking sheet

Slice onions, sauté
Trim, cut beef, brown
Take puff pastry out to thaw if needed
Stir the onions
Add half the beer to beef, wait for it to subside
Add the rest to the beer to beef, wait
Mind the onions
Add b. garni, mustard to beef, cover, simmer
Add sugar to onions, stir
Add vinegar, stir
Add onions to beef, stir
      Take a 30 minute break - or longer
Slice shallots, sauté
Turn oven on, 400F (200C)
Chop walnuts
Slice goat cheese
Roughly chop Prosciutto if using
Add sugar to shallots, stir, cook

Shred cabbage
Mind the shallots
Chop onion
Cut pastry and score edges
Peel, cut potatoes, put into pan / water
Sauté bacon
Spread shallots on pastries
Sprinkle shallots with walnuts (and Prosciutto)
Lay goat cheese on pastries
Spread with pesto, bake
Turn bacon
Start to cook potatoes
Remove bacon, add onion, sauté
Add cabbage to onions
Add stock, cover and simmer
Dissolve cornstarch in water
Wait for pastry, turn potatoes to low or off
Remove pastry, serve
Drain and mash potatoes
Add butter, milk, mash
Add cabbage, bacon, stir
Remove beef to platter
Increase heat and thicken sauce
Spoon sauce, onions over beef, serve

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