Buy Jopen I’m a Barley Girl Barrel Aged Tullibardine & Strathclyde at ’t Bockje Bathmen

33 cl · 11% · Strong

€ 7,50

Jopen I’m a Barley Girl Barrel Aged Tullibardine & Strathclyde
This bottle

Jopen I’m a Barley Girl Barrel Aged Tullibardine & Strathclyde

Recommendation for this bottle

At the table with Jopen I’m a Barley Girl Barrel Aged Tullibardine & Strathclyde

Barrel-aged beer · Netherlands · 11%

Why this works together

Chosen on the beer style (cask-aged beer), the country of origin (the Netherlands), the alcohol percentage (11%) and the tone of caramel in the description. Weigh weight against weight: next to something light this beer pushes the dish aside, next to braised beef and aged cheese it really comes into its own.

Serve at 12 to 14 °C.

What is needed

For 4 people

Gestoofde ossenstaartMain courseBraised oxtail

Ingredients

  • 1.5 kilos of oxtail
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 500 millilitres of red wine
  • 750 millilitres of beef stock
  • 2 tablespoons tomato purée
  • 1 kilo potatoes

Method

  1. Sprinkle the oxtail with salt and pepper and brown the pieces all around in a braising pan with oil.
  2. Fry the chopped onions, carrot and celery for 5 minutes, stir in the tomato paste and fry for 1 more minute.
  3. Deglaze with the red wine, add the beef stock and the meat and bring to the boil.
  4. Leave to simmer gently, covered, for 3.5 to 4 hours until the meat falls off the bone.
  5. Skim the fat off the sauce and, if necessary, let the sauce reduce without a lid.
  6. Boil the peeled potatoes for about 20 minutes until tender and serve them with the oxtail.
Aged GoudaWith the cheeseAged Gouda

Ingredients

  • 160 grams aged Gouda

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Sticky toffee puddingAs a dessertSticky toffee pudding

Ingredients

  • 200 grams pitted dates
  • 175 grams self-raising flour
  • 150 grams dark soft brown sugar
  • 2 eggs
  • 75 grams butter
  • 200 millilitres whipping cream for the sauce
  • 100 grams brown sugar for the sauce

Method

  1. Preheat the oven to 180 °C and grease an ovenproof dish with butter.
  2. Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
  3. Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
  4. Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
  5. For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
  6. Serve the pudding warm with the sauce poured over.

To serve one bottle or glass per person

  • 4 flesjes Jopen I’m a Barley Girl Barrel Aged Tullibardine & Strathclyde

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every beer

Foto’s: Gestoofde ossenstaart: dunham_1, CC BY 2.0 · Oude Goudse kaas: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0

From the same brand

More from Jopen

45 other bottles from Jopen on the shelf; here are the first six.

Same beer style

Similar beers

Chosen by taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Beer from the same brewery is left out.

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.