Summit Seeker was crafted for cooking. The piney aromas, deep red colour and hop forward flavours allow for a wide range of pairing. Summit Seeker is a wonderful beer to use in the cooking too! Use as a braising ingredient in your favourite braised recipes with big and bold flavours. Could stand in the smoker with a beef brisket, an excellent accompaniment to a grilled steak, or calm the spices of a tagine or vindaloo. Pairing well with any grilled meat, spices, peppercorns, braised dishes, and big bold smoked BBQ this beer’s pairing adventure awaits.

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Short Ribs

• 1. Preheat oven to 325 F
• 2. Roughly chop your mirepoix vegetables, peel & smash the garlic, gather the rosemary, thyme, bay leaves and peppercorns
• 3. Heat a deep pot or Dutch oven over medium high heat with olive oil
• 4. Season the short ribs generously with salt and pepper
• 5. Sear both sides – browning nicely – remove from pot
• 6. Add onions, garlic, celery, carrots of medium heat and brown
• 7. Add garlic & peppercorns and lightly brown the garlic
• 8. Add the 1⁄2 can of beer. Bring to a simmer for 3 minutes to evaporate the alcohol content in the beer
• 9. Add the beef stock and bring to a simmer
• 10. Add your herbs and bay leaves
• 11. Add beef back to the pot and cover. Place in the oven at 325 F and cook for a minimum of 3.5 hours until beef is very tender.
• 12. Carefully remove the beef and set aside
• 13. Strain off the braising liquid to remove the aromatics and return to medium high heat
• 14. Bring to a hard simmer and reduce the liquid by 2/3 volume for the sauce

Pickled Onions

• 1. Peel and remove the core from the onion – cut in 1⁄2
• 2. Thinly slice the onion and place into a jar that you can put a sealed lid on
• 3. Heat the vinegar & sugar in dissolve the sugar
• 4. Once the liquid starts to simmer, pour over the onions in the jar
• 5. Allow to cool to room temperature uncovered
• 6. Cover with lid that seals. Can last in the fridge for up to 4 weeks.

Garlic, Onion, & Herb Mashed Potatoes

• 1. Peel and cut the potatoes into 1⁄4’s
• 2. Peel & smash the garlic
• 3. Dice onion
• 4. Combine potatoes, onions and garlic into a pot and cover with water
• 5. Bring to a simmer and add the 1 tsp kosher salt
• 6. While water is coming to a simmer. Pick and chop the herbs finely. Add the stems of the herbs to the pot the potatoes are cooking in.
• 7. Simmer for about 20 minutes until potatoes are very tender
• 8. Warm the milk with the herb stems
• 9. Strain off the water and allow to air dry in the strainer
• 10. Add the warm milk, room temperature butter and chopped herbs to the pot. Add the dried potato mixture as well.
• 11. Mash potatoes by hand until desired consistency. Potatoes should still have a bit of texture and “bits” in the mash
• 12. Season with salt & pepper

Roasted Carrots with Pepper & Honey

• 1. Preheat oven to 400 F
• 2. Heat a cast iron pan over medium to high heat
• 3. Add the olive oil to the pan
• 4. Add the carrots and pan roast to get a bit of colour on them. Be patient, moving the carrots too much will result in less colour and flavour.
• 5. Add the honey, pepper and a pinch of kosher salt. Transfer to oven right away for 5 minutes.

Plate the Dish!

• 1. Place the beef into the braising just to warm through again
• 2. Place the potatoes in the bottom of a shallow bowl with lots of space
• 3. Place the honey roasted carrots on top of the potatoes
• 4. Place the beef on top of the carrots
• 5. Sauce the dish with the reduced braising jus and top with pickled red onions