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Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce  #beer #recipe #tailgating   

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce 2

On the way to making quick chicken tacos I decided to make a burger. One that takes a couple of hours, one that I decided to call a sandwich instead because I felt like it. One that I decided to spice up with jalapenos. Because things that take a few hours need to be made. There’s a feeling of accomplishment, of unguarded control, a way to push back against the restraint of the rest of your life, the parts that you can’t govern as you want.

But you deserve a little control, a little bit of your life that you have total say over. A little bit of something that goes right, and no one is pushing you around, or taking advantage of you, a space where your work doesn’t go unnoticed. No matter what great things you’ve done this week, and I know there have been plenty, you won’t be getting a parade. Or a Congratulations card. Or even a confetti shower when you walk in the door. But you should, because I’m sure you’ve done something to deserve those things. But with these, all that hard work won’t go unnoticed. You might not get a piñata and a present, but you will get some delicious sandwiches. Even though I’m sure you deserve much more.

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Ingredients

    For the Short Ribs:
  • 1 tsp salt
  • 3 lbs bone in beef short ribs
  • 3 tbs flour
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 tbs brown sugar
  • 2 tbs olive oil
  • 1 ½ cups beef broth
  • 12 oz porter beer
  • For the Beer Cheese Sauce:
  • 2 tbs butter
  • 2 fresh jalapenos, diced
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup IPA beer
  • 1 cup whole milk
  • 2 cups (4 wt oz) shredded cheddar cheese
  • 8 sour dough rolls, split

Directions

  1. Sprinkle the salt on all sides of the short ribs. In a small bowl stir together the flour, chili powder, black pepper, garlic powder, cumin and brown sugar. Sprinkle the ribs on all sides with the flour mixture.
  2. Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
  3. Add the broth and beer, bring to a low simmer. Add the lid at a vent, cooking until short ribs are tender and falling off the bone, about 2 ½ hours, remove from heat. Using two forks, shred while still in the pot. Allow to sit in braising liquid for ten minutes, remove from braising liquid.
  4. In a pan over medium high heat, melt the butter. Add the jalapenos, cook until softened. Sprinkle with flour and cornstarch, whisk until well combined, allow to cook until a light brown color.
  5. Add the beer and the milk, bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Keep warm while you make the burgers (sauce will thicken as it cools, add additional milk or beer and add to heat if the sauce thickens too much).
  6. Add the ribs into rolls, top with cheese sauce. Serve warm.
https://domesticfits.com/porter-braised-beef-short-ribs-sandwiches-jalapeno-beer-cheese-sauce/

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce3

 

 

 

Roasted Broccoli with Beer Cheese Sauce

Roasted Broccoli with Beer Cheese Sauce_

Leave it to me to take a perfectly healthy and delicious side dish, like roasted broccoli, and pour a bunch of cheese and beer all over it, effectively negating most of the health benefits.

But really, it’s for your own good. There’s a good chance you’re sitting there planning a menu, a Turkey centric, end it with pie, If I don’t eat too much I’m doing it wrong, type of late November meal. Me too.

We’ve got the main dish down, and potatoes are all set, lots of pies (probably too many), but then those wily vegetable side dishes always come last. Is green bean casserole really enough green stuff? Should I have more?

Yes. You should have some roasted broccoli, serve it with a side of cheese sauce to match the excessive gluttony level of the rest of the table.

You wouldn’t want it to feel left out.

Roasted Broccoli with Beer Cheese Sauce 2

Roasted Broccoli with Beer Cheese Sauce

Ingredients

    For the Beer Cheese Sauce
  • 2 tbs butter
  • 3 tbs flour
  • 2 tbs corn starch
  • 1 1/2 cups whole milk
  • 1 cup pale ale
  • 8 wt oz cheddar cheese (not pre shredded)
  • For the Broccoli:
  • 3 lbs broccoli florets, cut into bite sized pieces
  • 3-4 tbs olive oil
  • 2 cloves garlic, minced
  • ½ tsp kosher salt

Directions

  1. In a pot over medium heat melt the butter.
  2. Sprinkle with flour and cornstarch, whisk until thickened. Cook, whisking continually for three minutes. Slowly whisk in the milk and the beer, stirring to make sure no lumps remain.
  3. About ¼ cup at a time, add the cheese, whisking between addition until the cheese has completely melted. Make sure to adjust heat to make sure it does not boil.
  4. Preheat oven to 400.
  5. Add the broccoli to a baking sheet. Drizzle with olive oil, sprinkle with garlic and salt. Toss to coat.
  6. Roast at 400 for 10-15 minutes until fork tender and edges have started to crisp.
  7. Serve with cheese sauce on the side or drizzled on top.
https://domesticfits.com/roasted-broccoli-beer-cheese-sauce/

Roasted Broccoli with Beer Cheese Sauce 3

Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons

 Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons (no food dye)

I promise you that this is the last St. Patricks day post. Until next year when I will further assault you with recipes for celebrating my love 'o the Irish, and forcing you to read more stories of my visit to Dublin.

Until then, here is a Green Beer cheese soup that contains not a drop of food dye, relying on the natural pigment of broccoli to get the job done. Although I don’t know who’s to blame for fouling up beer with green dye, I can’t imagine the Irish, with their deliciously dark stouts, are to blame. I’d wager the fault goes to America. No matter how you choose to celebrate, green beer-food just feels festive. I just wish I had some shamrock shaped soup bowls for the occasion.

Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons (no food dye)

To up the Irish in this dish, I used Kerrygold Dubliner cheese. I’ve been using Kerrygold for years, and not just because I have a soft spot for Ireland. Kerrygold uses natural, sustainable methods, uses co-op farmers, grass-fed cows, and zero artificial colors or flavors (not sponsored post, I swear!). While at a pub in Dublin, I met the son of a sheep farmer.

 Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons (no food dye)

We talked for hours about farming (I also grew up on a farm) and even when he wanted to change the subject to his love of Eddie Murphy, I kept steering the conversation back to farming in Ireland. Irish farmers are unlike any farmers I’ve ever met. Because the herds are always small, due to land limitations, the relationships between farmers and animals is unusually devoted and affectionate. Although Kerrygold is readily available at most grocery stores, it has a small farm feel to it.

Even if you do end up throwing in some green food dye to up the color, I hope you love this soup as much as I do, and raise your pint to Ireland.


Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons (no food dye)

Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons

Ingredients
  

For The Soup

  • 3 cups broccoli florets chopped
  • 4 tablespoons unsalted butter
  • ½ large sweet onion finely diced
  • 1 large carrot peeled and diced
  • 2 ribs celery chopped
  • 2 garlic cloves minced
  • 2 cups wheat beer or pale ale
  • 2 tablespoons cornstarch
  • 7 ounces Dubliner cheese grated (or sharp white cheddar)
  • 8 ounces gouda grated
  • 1 cup vegetable broth
  • 1/3 cup heavy cream
  • salt and pepper to taste

For the Croutons:

  • 1 French baguette cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons pesto

Instructions
 

  • In a large pot of lightly salted water, cook the broccoli until very soft, drain and set aside.
  • In a large saucepan over medium-high heat, melt 4 tbs butter. Add the onion, carrots, and celery and cook until the carrots are very soft, about 8 to 10 minutes. Add the garlic, cook for about 30 seconds, remove from heat.
  • In a large food processor or blender, add 1 cup beer, cornstarch, both kids of cheese and as well as the carrot and celery mixture, process until very smooth, about 5 to 8 minutes. Return mixture to the pot along with the remaining beer.
  • In the same food processor (no need to clean between jobs) add the broccoli and the broth, process until very smooth. Add pureed broccoli, as well as the cream, to the soup.
  • Bring the soup to a low simmer, stirring occasionally until warmed and slightly thickened. Salt and pepper to taste.
  • In a skillet over medium-high heat, melt 2 tbs butter. Add the bread cubes and toss until browned. Remove from heat and immediately add in the pesto, toss to coat.
  • Serve the soup topped with croutons.

*This is not a sponsored post. I actually feel this way. 

Brown Butter Grilled Beer Cheese Sandwich

There are some great elements in this world we live in that we beg the universe to some how bring together.

Like a Yankees vs. Dodgers World Series

Or an episode of The Office directed by Christopher Guest

Or Trey Parker have complete creative control over The White House Holiday Card

Or a reality show hybrid of The Bachelor and Fear Factor

Even though I have to come to terms with the fact that those things will sadly never exist, I can meld brown butter and beer cheese into the greatest of all grilled cheese sandwiches. It won’t have the cultural repercussions of any of the above unions, but it is the best sandwich I’ve had in a long time. Too bad I didn’t have the forethought, or the consumptive restraint, to create a beer tomato soup to go along for the journey.

Brown Butter Grilled Beer Cheese Sandwich

Ingredients

  • 6 oz cream cheese
  • 1/2 cup mozzarella cheese
  • 1 tsp cornstarch
  • 1/4 cup Pale Ale
  • 4 oz cheddar
  • 8 slices bread
  • 4 tbs butter

Directions

  1. In a blender or food processor add the cream cheese, mozzarella, cornstarch and beer. Blend until smooth, about 3 minutes. Spread the beer cheese generously onto 4 slices of bread. Top with about 2 tbs of cheddar and then top with a clean slice of bread.
  2. In a skillet with a lid melt the butter over medium heat (don't allow the butter to get too hot or it will burn) until just starting to turn a golden brown. Carefully add the sandwiches, and replace the lid allowing the sandwiches to steam in the pan until the underside is golden brown, about 3 minutes. Flip the sandwiches, replace the lid and allow to cook until the other side is a light golden brown and the cheese is melted, about 3 additional minutes.
https://domesticfits.com/brown-butter-grilled-beer-cheese-sandwich/

 You can also use the pre-oven beer cheese from my Roasted Garlic & Parmesan Beer Cheese Dip.

 

Roasted Garlic and Parmesan Beer Cheese Dip

Roasted Garlic Parmesan Beer Cheese Dip2 (Roasted Garlic & Parmesan Beer Cheese Dip)

There are a few ingredients that I have to restrain myself from adding to everything I make. On that list are the following: Sriracha, bacon, goat cheese and roasted garlic.

As you can clearly discern, beer is not in that line-up. Because I never try to hold back the urge to add beer.

Two of those four ingredients did manage to coerce their way into this dip, bulldozing my yearning for variety with their seductive culinary appeal. Roasted garlic is an amazing substance.

Roasted Garlic Parmesan Beer Cheese Dip via @TheBeeronessOnce you start to roast your own and realize that with less than a dollar and 5 minutes of active time you can create the most addictive and flavorful ingredient with your own hands, you may come to understand why I was powerless to resist.

On a side note, I served this dip at a party and was all at once horrified and flattered to find a guy I barely know licking the bowl. I’ll take that as a good sign, and a validation for submitting to the powers of roasted garlic.

For this recipe, I used  Saison du BUFF, a joint effort from Stone, Dogfish Head and Victory breweries. A Holy Trinity of Craft Beer splendor that produced a Saison Messiah to lead us into the new world of craft beer glory. It is out now, try and get your hands on a bottle, while you can.

If you can’t get your hands on the Saison du BUFF, I’ve also really loved this with an IPA.

 

Roasted Garlic and Parmesan Beer Cheese Dip

Ingredients
  

  • 2 large heads of garlic
  • 2 tablespoons olive oil
  • 12 oz cream cheese
  • 1 1/2 cup Reggiano or Parmesan cheese plus an additional 1/4 cup for top
  • 6 oz smoked Gouda or smoked mozzarella cheese
  • 1 cup Saison or IPA beer
  • 1 teaspoon red chili sauce such as Sriracha
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch very important. Keeps the dip from separating
  • 1/4 cup chopped scallions green onions

Instructions
 

  • Preheat oven to 425°F.
  • Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic.
  • Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
  • Reduce oven temp to 350°F.
  • In a food processor add the cream cheese, 1 1/2 cup Reggiano, gouda, beer, red chili sauce, salt, pepper, and cornstarch. Squeeze the roasted heads of garlic until the soft cloves come out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.
  • Add to a baking dish, top with the remaining 1/4 cup cheese.
  • Bake until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, stir (it will have puffed slightly) top with green onions, serve warm.