Three Tuns x The Hungry Guy

Three Tuns x The Hungry Guy

Stout season is here and to celebrate, we’re proud to have partnered with a local chef to bring you a trio of exclusive and delicious recipes to inspire you to cook with our award-winning Three Tuns Brewery Stout.

Settle down with a bottle of our Great Taste 3-star old-fashioned dark Stout and discover three new ways to enjoy your real ale, as imagined by The Hungry Guy.

The Accompaniment

Three Tuns Stout & Chipotle Chutney

(Makes approx 1kg)

2 Medium Onions
2 Medium Carrots
4 Tomatoes
2 Bramley Apples
250ml Three Tuns Stout
300ml Red Wine Vinegar
225g Light Brown Sugar
½ - 1 Tsp Chipotle Paste
150g Sultanas
1 Star Anise
1 Cinnamon Stick
1 Tsp Mustard Powder
1 Tsp Ground Ginger
Salt & Black Pepper


  • Peel and chop the onion, carrot and apples into 10-15mm chunks and add to a saucepan
  • Dice the tomatoes to a similar size and add to the pan
  • Add all other ingredients and a pinch of salt and pepper
  • Turn the heat to medium, stir to mix and place a lid on the pan to bring the chutney to a simmer
  • Simmer with the lid on, stirring occasionally for 15 minutes
  • Remove the lid and continue to simmer, stirring occasionally until the chutney has reduced, thickened and reached the desired consistency - around 20-25 minutes
  • If the chutney becomes too thick, add a splash more stout or water (remember the chutney will thicken slightly when cooling)
  • Taste and adjust the seasoning to taste with sugar, vinegar, chipotle and salt 

Steve says, "Whilst still hot, spoon carefully into jars, place on the lid and leave to cool. Finish with a handwritten label."

The Main

Three Tuns Stout, Honey & Coffee Glazed Roasted Beef

(Serves 4-6)

1kg (approx) Beef Rump or Topside Roasting Joint
2 Medium Onions
3 Medium Carrots
2 Sticks Celery
1 Bulb Garlic
2 Sprigs Rosemary
4 Sprigs Thyme
2-3 Tbsp Cooking Oil
250ml Three Tuns Stout
2 Double Espressos or 3 Heaped Tsp Coffee & 100ml Hot Water
3 Tbsp Honey
3 Tbsp Crispy Fried Onions
Salt & Pepper


  • Preheat the oven to 180C
  • Remove the beef from the fridge 1-2 hours before you want to cook, allowing the beef to be approximately room temperature
  • Pat the beef dry with paper towel, rub with the cooking oil and season generously with salt and pepper
  • Heat an oven proof pan or casserole dish on a high heat
  • Sear the beef for about 15-20 seconds on each side until lightly browned
  • Remove from the pan and set aside
  • Reduce the heat, peel and roughly chop the onions, carrots and celery and halve the garlic bulb across the equator.  Add a splash more cooking oil if needed and add the chopped vegetables and the rosemary and thyme sprigs
  • Cover the pan and allow the vegetables to soften slightly, cooking for 5-8 minutes
  • Remove the lid, push all the vegetables together to the centre of the tray and place the beef on top
  • Pour over the stout, coffee and honey
  • Place in the oven and roast the beef to your desired finish
  • For a lovely pink, medium finish, cook the beef until a temperature probe, placed in the thickest part of the centre of the beef reads a core temperature of 38-40C.  For more well done beef, continue cooking until the temperature reads around 48-50C
  • Ensure you baste/glaze the beef throughout cooking
  • If you do not have a temperature probe, for a pink, medium finish, roast the beef for around 20 mins per 500g.  So 1kg joint should take around 40 minutes
  • For more well done, add a total additional 20 minutes to the above
  • Remove the tray from the oven and place the beef on a plate or tray, loosely cover with foil and leave to rest for at least 30 minutes
  • While the beef is resting, remove the vegetables and set aside for later
  • Return the pan and the cooking juices to the stove and on a medium-high heat, bring to a simmer.  Allow the juices and glaze to simmer and reduce until they become thick and sticky - around 10 minutes
  • If the sauce becomes too sticky or starts to boil dry, immediately remove from the heat and add a splash of water
  • Once reduced and sticky, taste the glaze and adjust the seasoning with salt - add more honey if it needs a little sweetness
  • Using a pastry brush, glaze the beef joint with the coffee, stout and honey reduction - be generous with the glaze and brush it all over. Keep any left over or any that drips off the beef - it makes an incredible dipping sauce/gravy
  • Finish by sprinkling crispy fried onions all over the beef, trying to cover and coat as much of the beef as possible
  • Slice and enjoy 
    Steve says, "I serve mine with the roasted vegetables from the tray, a splodge of coleslaw and a big, thick chunk of bread, it's amazing to leave to go cold and to use on a buffet as a cold cut too!"

    The Dessert

    Three Tuns Stout Beer-amisu

    (Serves 6-8)

    2 Double Espresso (or 3 Heaped Tsp Coffee & 100ml Hot Water)
    200g Caster Sugar
    250ml Three Tuns Stout
    3 Egg Yolks
    500g Mascarpone
    100g Icing Sugar
    20-30 Savoiardi Biscuits/Ladyfingers/Trifle Sponge Fingers
    30g Cocoa Powder


    • Add the hot coffee to a small tray or bowl
    • Mix the caster sugar and stout and mix until the sugar is dissolved - set aside to cool
    • In a mixing bowl, add the egg yolks and icing sugar. Using an electric whisk or stand mixer, whisk the egg yolks and icing sugar until light and fluffy and the sugar is completely dissolved
    • Add the mascarpone and continue to whisk until smooth and completely mixed - set aside
    • Take one savoiardi biscuit at a time, dip in the cooled coffee mixture rough side first. Turn the biscuit 3 times quickly before removing from the mix and placing rough side up in the bottom of the serving dish - repeat until you have formed an entire layer of biscuits/sponge fingers on the bottom of the tray
    • Spread over just under half of the mascarpone/egg mix and smooth with a spatula or spoon
    • Repeat another layer of dipped biscuits
    • Top the tiramisu with the remaining mascarpone cream
    • Smooth the top of the beer-amisu with a spoon or spatula before dusting generously with cocoa powder
    • I like to make any beer-amisu (or tiramisu) with a generous amount of cream so I only make  2 layers of dipped biscuit. If you prefer more sponge, add a third layer of dipped biscuits and reduce the amount of cream on each layer to ensure you still have enough to neatly top it 

    Steve says, "If you're feeling a little fancy, use a piping bag to top the tiramisu - this will give it a bit of extra va-va-voom when you serve it!" 


    We hope you'll enjoy creating these three stout-based recipes this winter. Tag us on Instagram @threetunsbrewery to share your creations. 

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