The Combination Of Beef And Beer
The Combination Of Beef And Beer
After a successful crowdfunding effort in December, the Beef & Brew team in Kentish Town considered an expansion. To pursue our original concept of Beef&Brew as a multi-site business with a dual focus on quality and simplicity, the founders Jessica Simmonds and Daniel Nathan raised over £257,000 using the Seedrs crowdfunding-for-equity platform.
Hope For The Best
The owners of Beef & Brew are optimistic that they "occupy a unique place" in the market. Our focus on offering "the greatest quality possible.. without breaking the bank" would allow us to succeed in more local communities than high-street competitors.
Former executive chef Simmonds came up with the concept for the Beef&Brew menu (formerly of the Michelin-starred Murano). Its "extremely strong" qualities are brought out in their distinctive £10 hanger steak, cooked from top pieces of beef and roasted over charcoal. It's also possible to order additional snacks and sides like smoked pork cheek on toast or poutine, the Quebecois combination of chips with gravy and "beer cheese."
Read what our clients say.
SOME CUSTOMERS' REVIEWS
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The best steakhouse in London is right here!
At an all-you-can-eat restaurant, all-you-can-eat meets the world's most expensive steak. The Galician sirloin, Porterhouse, Bourbon, and Cheesecake at JW Steakhouse in Haggerston are all well worth the trip. Including all three of my favourite things in one. Overcooking meat can be lethal, so learn how to cook the perfect steak here.
National Steak Day celebration with Beef & Brew.
I went to Beef & Brew for the first national steak day, one of the top steakhouses I included in my list of the best national steak day offers, with four friends. For the first time, Beef & Brew's Galician sirloin and a 25% off steak special seemed to justify the trip to East London's Haggerston, where the restaurant is located.
Behold, Beef & Brew, the king of taste!
Beef and Brew is best described as a steakhouse gastropub. The Galician sirloin, a Spanish delicacy from Galicia, is the star on the menu. Aged dairy cows grazing in the green fields of Northern Spain are the primary source of Galician beef. Steaks made from older cows have a distinct beefiness because of their age.
The meat debate is complex and highly contested. Nutritionists have been delivering contradicting advice for decades. The Health and environmental consequences of eating meat are being examined. It isn’t easy to agree on the long-term health effects of consuming meat or how it impacts our ecosystem (especially when you cook a lot of meat to keep moist in pan). Humans are divided on the issue of whether or not meat is healthy for consumption. Every assertion that meat aids in treating a chronic illness are met with the counter-claim that meat contributes to the development of cardiovascular disease and cancer. According to some sources, meat consumption reduces deforestation, while others contend that the opposite is true.
The significance of meat in many cultures
The flesh and other edible parts of animals such as mammals and birds are prepared and consumed by humans. Meat may also contain other consumable tissues, such as organs. Offal, notably the liver, kidneys, brains, and intestines, have long been famous delicacies in many cultures. However, it has lost some of its charm in the West. Many tribes worldwide, mainly more traditional ones, still eat offal. Organs are also used in many delicacies. For example, the livers of ducks or geese are used to make the French delicacy foie gras. In Europe, sweetbreads have been consumed since the Roman era, produced from thymus gland meat. Farm-raised meat is now commonplace. Domesticated animals are the source of the vast bulk of commercial meat products. These animals are kept in enormous industrial facilities where hundreds or even thousands of them are housed at any given time. However, in some traditional societies, the only way to get meat is to hunt.
Is Pork Number One Among The Meat Types?
Pork is one of the world’s most popular meats. Because of this, pork is considered red flesh, not white. As a result, myoglobin, a protein responsible for the red color of meat, is in abundance. Pork is available in a wide variety of cuts and is utilized in various meat products, such as sausages and bacon. To get a sense of what a particular type of meat tastes like, we’ve included the nutritional value of each slice of meat on the table. The calorie count of the nutrients is 263 kcal. Saturated fat: 7 grams; monounsaturated fat: 9 grams; polyunsaturated fat: 1 gram; carbohydrate: 9 grams.
Pork Meat’s Positive Qualities
The thiamin found in pork makes it an excellent choice for vegetarians and vegans alike (vitamin B1). Compared to other meats, this essential vitamin is substantially more prevalent in venison, and it has been shown to protect the heart and regulate glucose metabolism. In addition, it’s a lot cheaper than most other types of beef. Selenium and zinc, both of which are abundant in pork, are critical for a healthy immune system, the prevention of oxidative stress, and the proper generation of hormones. There is a greater risk of bacterial contamination and food poisoning when using pork than when using other meats.
Choosing the Galician way of life
The steaks we ordered were both 200 grams of Galician Sirloin and 600 grams each cooked medium-rare. While we waited, we munched on jam brisket balls and mini sausage rolls. The sausage rolls are more expensive, but they're still good. Galician beef sirloin The chefs did a fantastic job with the steaks. The Galician steaks were served whole, as were the wings. The crust was perfect—salty, charred, and flavoured just right with smokiness. Although the Galician sirloin wasn't particularly tender, it was packed with flavour and juiciness.
Choosing the Galician way of life
In contrast, the British wing rib was softer and more flavorful but lacked the Galician's richness in beef flavour. At Beef & Brew, our server's politeness was another thing that stood out to us. Despite serving the entire restaurant, he was friendly and helpful, and his presence enriched the already pleasant ambience. I can't wait to see you again.
We will come back!
And last but not least, at £19.50, the 14-year-old Galician sirloin is one of the best steak deals in London. Flat Iron's "£11" steak competes with Black Cod and Wagyu's $20 "Wagyu" steak, but Beef & Brew comes out on top. In a relaxed and welcoming pub setting, Beef & Brew is the place to go for great steak and fantastic craft beer.