Tag Archives: beer

Braised Short Rib Poutine

This may have a hoighty-toighty, fancy name but it’s just a big ol bowl of delicious cheesy, brown gravy fries!  This comfort food is soooo good on a cold day, while watching a fantastic football game or even after a late night.  The Dutch oven does most of the work for you, and if you’re not into it, go ahead and buy a bag of frozen fries.  I won’t tell ūüėČ

The Starting Lineup

  • 2lbs Short Ribs (1/2 boneless, 1/2 bone in)
  • Potatoes, french fry cut and soaked a couple hours to overnight
  • 1/2 yellow onion, diced
  • 1 shallot, finely minced
  • 1 clove garlic, finely minced
  • 1 Tbsp  
  •  1 Tbsp tomato paste
  • 2-3 cups beef broth/stock (to cover about 3/4th way up the short ribs), water can also be substituted 
  • 1/2 stout beer (drink the rest ūüėČ)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Cheese curds (Wisconsin’s finest ūüėČ 
  • Kosher salt & ground pepper
  • Extra virgin olive oil (for ribs)
  • Canola oil (for potatoes)
  • Parsely garnish (optional)   

Begin this recipe for scrubbing the potatoes and carefully cutting into strips a la French Fry!  Put the cut up fries into a large bowl of cold water.  Once you have finished cutting all of the potatoes, I like to carefully pour out that starchy water (hold on to those potatoes now) and refill.  Cover and refridgerate for at least an hour or two or even overnight.  This helps to pull out the starch resulting in a crispier fry!  Mmmm….. 

   On to the short ribs.  Season the ribs liberally with kosher salt and pepper and have a large pot/dutch oven warming a couple of Tbsp’s of extra virgin olive oil to medium-high heat.  Place 3-4 short ribs at a time into the hot pot and sear each side.  Set the seared ribs aside once finished. 

     In that same pot that you seared the short ribs in (now turn down to medium), add in the onion & shallot and saut√© till translucent (about 5 minutes).  Next add in the minced garlic, worcestershire and the tomato paste (cook for just about a minute, till fragrant). 

  

  


 Now we’ll pour in half of the beer (make sure to finish the rest, “waste not, want not”..or something like that).  When the beer is added you’ll hear quite the sizzle sound, and with a wooden spoon scrape up any brown bits on the bottom on the pot from the seared and saut√©ed ingredients.

Next, pour in the beef stock/or water along with a hefty pinch of salt & pepper.  Turn the heat down to low and add back in the seared short ribs and any juices that the short ribs gave off in their set aside dish.  Cover the dutch oven and let it do its thing for about 3 hours.  Those ribs will be fall apart tender and falling off the bone, literally. 

 

Once the time has come, remove the short ribs again and set aside.

Here you’ll also bring a seperate saute pan to medium to melt the butter.  Once melted, slowly add in the flour while constantly whisking to make a roux.  Once that flour taste has cooked out, whisk the roux directly into the ribs braising liquid (dutch oven), until it thickens to a gravy, whisking occasionally.  It’ll happen, just give it a few minutes. 

       By now the short ribs should have cooled down enough to handle.  Pull off the bones, remove as much fat as possible and shred.  Add the now shredded meat directly into the dutch oven gravy.  Lord have mercy! 

   While those flavors are melding together and the gravy is thickening up, we’ll finish the French fries.

Take the soaking potatoes out of the ‘fridge and drain that starch water.  Place the cut up fries onto a towel and pat dry as much as possible.  Water drenched foods and hot oil do NOT mix. Never ever.

Bring the canola oil up to heat 375 degrees (I used my deep fryer), and add the fries in batches cooking for about 4-5 minutes.  Transfer to a paper towel lined plate and turn up the heat to 425 degrees.  Again, in small batches add the fries to cook for another 3-4 minutes and transfer to a large bowl and toss with a pinch of salt. 

 Assembly time!!  Your stomach is growling isn’t it??  Place a good amount of those hot, crisp fries onto a plate and ladle that hot, short rib gravy right over top.  Sprinkle on a handful of those delightful, squeaky cheese curds and grab a fork, dinner is served!! 

 

Loaded Beer, Kielbasa & Potato Soup

It’s a beautiful October weekend…and by beautiful I mean it will not stop raining, the windows are open in my home with temps being in the 60’s and my Fall candles are burning. ¬† Yes, these are the things that bring me pure happiness. ¬† Well…that and a big pot of comforting soup of course. ¬† I decided to make this dish so it can last us a couple of days..more time to enjoy doing nothing. ¬†Bliss.

There are all sorts of potato soup recipes out there, and they are all delicious. ¬†However, my husband will not eat a ‘meal’ without some sort of meat in it. ¬†Now while I found some yummy soups with loads of cheese, broccoli, asparagus, pumpkin, etc in them, I just knew that wouldn’t cut it in my carnivore household. ¬†Soooo…what does my man like more than meat, beer and potatoes?? ¬†Not much. ¬†Hopefully me…but even that could be pushing it ūüėČ

Well after trial with no error, I can assure you that this is a winner!  Please enjoy with your family on a chilly day with a few slices of crusty bread for dipping!

The Starting Lineup

  • 3 lbs russet potatoes, baked
  • 1/2 lb bacon (plus more for garnish)
  • 1 pckg kielbasa sausage, sliced
  • 1 onion, yellow or sweet, chopped
  • 3Tbsp flour
  • 1 12oz beer, I prefer Texas’ own Shiner Bock
  • 2 1/2 cups chicken broth
  • 2 cups whole milk
  • Salt & pepper, to taste

Garnish

  • Green onions, sliced
  • Bacon, cooked & crumbled
  • Cheddar Cheese, shredded
  • Jalapeno, thinly sliced
  • Sour Cream¬†

Well start with getting a few of the ingredients prepped! ¬†Now you can absolutely bake your potatoes in the oven as you normally may, but if you’re in more of a time crunch, then just “bake” them in your microwave till soft. ¬†While the potatoes are becoming fork tender, you can slice up the kielbasa sausage and chop up the onion.

 In a large pot/dutch oven, lay in the bacon and cook till crisp (medium heat).  Transfer to a plate and set aside.  Now in that glorious bacon grease (do not drain), add in the cut up sausage and the chopped onion.  Cook till the onion becomes translucent, stirring occasionally.  After about 5 minutes the onions and sausage will be good to go.  With a slotted spoon transfer them to a bowl and set aside, while keeping the grease in the dutch oven.

¬†¬†¬†¬†¬†*While these above ingredients have been cooking, your potatoes should be ready. ¬†IF you do not like potato “skin”, youre more than welcome to remove. ¬†In our home and in this recipe we actually prefer it. ¬†It adds great color, flavor and texture to the meal. ¬†So, anyway, just roughly cut up the baked potato, skin or no skin.

 Back to the dutch oven!  Sprinkle the flour into the bacon and sausage renderings and whisk till a rue is formed (thick and clumpy basically).  Next pour in the entire beer while continuously whisking followed by the chicken broth till smooth.

   Now add in those cut up baked potatoes and mash up in the liquid.  I like to leave a bit of chunks in my soup, so I just use a good, old-fashioned, hand-held potato masher till I like what I see.

   Next, stir in the cups of shredded cheddar cheese until melted, followed by the milk.  Bring up to a boil and then down to a simmer and stir back in the bacon (crumbled) and the sausage and onions.  Let sit and thicken up for about 10-15 minutes.

Ladle into bowls and top with the garnishes of your choice and a hunk of fresh, warm bread….this tastes best with a cold brew on a cold day with the ones you love..

Beer Braised Pork 

I must of had an idea the other night that I wanted to feel fuller than ever before while enjoying some flavors of the south. ¬†Those ‘fat thoughts’ made me think of a real gooey cheesy mac n cheese. ¬†I then thought if it could possibly get any better than that….and it could! ¬†Why not top the already decadent dish with some braised pork and maybe a tangy & sweet bbq sauce?!! ¬†Genius!

…and yes, I am full. ¬†Had seconds. Thirds. ¬†And I am now onto ‘skinny thoughts’.

The Starting Lineup

  • 1 3-5lb pork shoulder/butt roast (excess fat trimmed)
  • 1 12oz beer. ¬†(Your pork, your choice)
  • Low sodium chicken broth/stock (at least 24oz)
  • 2-4tbsp extra virgin olive oil
  • 1tbsp unsalted butter
  • Onion, quartered
  • Serrano Chili, cut long vertical slit through half (stem to tip) but leave intact
  • BBQ sauce of your liking.

Dry Rub

  • 2tbsp chili powder
  • 2tbsp ground coriander
  • 1tbsp brown sugar
  • 1tbsp paprika
  • 1tbsp smoked paprika
  • 1tbsp cayenne pepper
  • 1tbsp cumin
  • 1tbsp kosher salt
  • 1/2tbsp black pepper

Take out your pork roast and trim off any excess fat if needed. ¬†Set aside. ¬†In a shallow dish combine all of the spices thoroughly together to make the dry rub. ¬†Place pork roast in dish and evenly distribute the spices and gently press into the meat on all sides. ¬†Cover the roast in dish with plastic wrap and let sit in fridge for at least an hour if not overnight. ¬†Take the roast out of the refrigerator about 20 minutes before you’re ready to start cooking.

*Preheat oven to 300degrees* On med-high, heat an oven safe Dutch oven on your stove top (I love my enameled Lodge cast iron for this). ¬†Add in the EVOO & butter. ¬†Once the butter has melted place the roast in the pan and sear on all sides. ¬†Typically takes about 8-10minutes. ¬†Set roast aside on plate and pour in the chicken broth. ¬†With a wooden spoon, scrape up any brown bits from the bottom of pot. ¬†This is the GOOD stuff. ¬†It will greatly enhance the flavor of your meal. ¬†Like one of my favorite chefs, Carla Hall, always says, “there’s flavor in the brown!”. ¬†Add the pork roast back into the broth filled pot along with the onion, Serrano and pour in that can of beer. ¬†I personally like to keep a swig or two for myself ;). The liquids should come up to a little over half of the meat. ¬†You do not want it completely covered.

Cover the pot with its lid and place into the 300degree oven.  After 30 minutes I drop the temp down to 250 and 30minutes later down to 225degrees.  Now you can walk away from the oven for a good 4 hours and let that pork roast get flavorful and ridiculously pull apart tender!

We like to serve ours over my easy, creamy Mac n Cheese with a drizzle of Franklin BBQ sauce!  You can purchase it here in Texas at your local HEB Grocery Store (my fave!!)

%d bloggers like this: