COMMENT:
Oregon is the micro-brewing capital of the Northwest. Many different
lagers, ales and stouts are produced and consumed daily. Each micro-brewery
boasts of delicious recipes to accompany its brew. I’ve added
Cajun flair to this recipe using many of my favorite Louisiana products
such as Abita Beer, Steen’s 100% Pure Cane Syrup and Zatarain’s
Creole Mustard.
INGREDIENTS:
- 6 pounds beef short ribs
- 2 cups Abita Beer, Amber
- 2 cups diced carrots
- 2 cups diced celery
- 8 small new potatoes, halved
- 1/2 cup vegetable oil
- 8 slices of bacon
- 2 cups diced onions
- 2 tbsp Steen’s 100% Pure Cane Syrup
- 1/4 cup Zatarain’s Creole Mustard
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp allspice
- 4 cups beef stock
METHOD:
Preheat oven to 325 degrees F. In a 10-quart cast iron Dutch oven,
heat oil over medium-high heat. Add short ribs, three to four at
a time, and cook until golden brown. Remove and keep warm. Discard
all oil except 1 tablespoon. Add bacon and cook 2-3 minutes to render
fat. Return ribs to the pot. Add onions, Steen’s 100% Pure
Cane Syrup, Zatarain’s Creole Mustard, salt, pepper, allspice,
beef stock and Abita Beer. Bring mixture to a rolling boil. Cover
and braise in oven for 1 ½ hours. Remove from oven and add
carrots, celery and potatoes. Return pot to the oven and bake until
vegetables are tender, approximately 45 minutes. Serve hot with
fresh Indian Fry Bread. |
