In collaboration with Kallio Artisan Brewery
As I said at the end of the previous article, the taste in Lura is so powerful, that you can actually make a great difference when you use it in cooking to season the food. I even do take the liberty to say, that in the recipe you’ll find at the end of this article, if you don’t have Lura, don’t put any beer, but use rather dry red wine with a strong flavor of berries in it.
When asked about his innovative film-making techniques, George Lucas once said in his interview with Charlie Rose that: “There is a gap between what’s possible and where my vision is.” I felt the same way about my vision regarding the meal I was supposed to make using the Lura beer in it. I wanted to make steaks out of moose, but first of all, I had never, ever succeeded (at least not in my opinion) in making steaks. I know it’s supposed to be easy and simple; quality meat, hot pan, salt & pepper. Every time I did it, though, it just got dry and Chewie, so you can understand that I was a bit nervous about the success of this main course, given especially that it was going to be of moose, and that’s not exactly the easiest meat to get. I have succeeded always in making a nice stew of moose (that’s a nice and easy recipe by the way, maybe we’ll write a post about it too one day), but this time I wanted something stronger in taste, because the Lura beer would easily overpower the delicate taste of the stew.
There is a solution for my problem however, and that solution lives in eastern Finland in Kajaani. He is a friend of mine, a car mechanic (I guess, For a mechanic he does an excessive amount of thinking), a father and a hunter, but above all, a man of the forest and a chronic epicure. The Force is particularly strong with that one and really nobody in Finland does meat the way he does, so what I do is I call him for advice. My Master gives me two options: Fry the steaks on hot pan with salt and pepper quickly on both sides and then put to oven in low heat with a creamy sauce and forget it there for some hours. The second option he gave, was basically the recipe I have done many times before (that one I also learned from him, (gee, we really need to make a post about that!), so I didn’t want to go with that. I didn’t want to do the first option either, for fear it might again be too mild in taste to accompany the fireworks known as Lura beer, but his insight had given me a quite wild idea of mixing those two ways into a recipe of my own. I know it’s not the Jedi way, but as Anakin Skywalker’s padawan Ahsoka put it: “If there’s one thing I have learned from you, Master, it’s that following direct orders is not always the best way to solve a problem“. I won’t explain the recipe in detail here, since you’ll see it complete if you just scroll down, but I will say you this: It’s quite heavenly. So, here you go; moose T-bone steaks seasoned and enjoyed with Lura beer.
- 4 moose steaks 200g each
- 2 dl of Lura beer
- 4 tablespoonfuls of mustard
- 6 garlic cloves
- Big grain salt*
- Black pepper*
- 1 dl of olive oil
- Marinade over night.
- Take the meat to room temperature 1h before starting to cook
- Clean the steaks a little and fry in strong heat 2 min each side
- Put in oven to 175° C with the marinade and pour 2 dl of Lura and let it stew for 2 hours
- Drop the temperature to 100° C and let still cook for 2 hours
We served the moose T-bone steaks with lingonberries, zucchini spruce tips carpaccio and root mousse. Stay tuned and sign up to our newsletter to receive all the goodies!