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This beer 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.
Preheat oven to 325 F
Roughly chop your mirepoix vegetables, peel & smash the garlic, gather the rosemary, thyme, bay leaves and peppercorns
Heat a deep pot or Dutch oven over medium high heat with olive oil
Season the short ribs generously with salt and pepper
Sear both sides – browning nicely – remove from pot
Add onions, garlic, celery, carrots of medium heat and brown
Add garlic & peppercorns and lightly brown the garlic
Add the 1⁄2 can of beer. Bring to a simmer for 3 minutes to evaporate the alcohol content in the beer
Add the beef stock and bring to a simmer
Add your herbs and bay leaves
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.
Carefully remove the beef and set aside
Strain off the braising liquid to remove the aromatics and return to medium high heat
Bring to a hard simmer and reduce the liquid by 2/3 volume for the sauce
1 large Red Onion
250ml rice wine vinegar
1⁄4 cup sugar
Peel and remove the core from the onion – cut in 1⁄2
Thinly slice the onion and place into a jar that you can put a sealed lid on
Heat the vinegar & sugar in dissolve the sugar
Once the liquid starts to simmer, pour over the onions in the jar
Allow to cool to room temperature uncovered
Cover with lid that seals. Can last in the fridge for up to 4 weeks.
Peel and cut the potatoes into 1⁄4’s
Peel & smash the garlic
Combine potatoes, onions and garlic into a pot and cover with water
Bring to a simmer and add the 1 tsp kosher salt
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.
Simmer for about 20 minutes until potatoes are very tender
Warm the milk with the herb stems
Strain off the water and allow to air dry in the strainer
Add the warm milk, room temperature butter and chopped herbs to the pot. Add the dried potato mixture as well.
Mash potatoes by hand until desired consistency. Potatoes should still have a bit of texture and “bits” in the mash
Season with salt & pepper
4 large carrots – peel and cut into 2” sticks
2 TBSP olive oil
1 tsp coarse ground black pepper
1.5 tsp honey
Preheat oven to 400 F
Heat a cast iron pan over medium to high heat
Add the olive oil to the pan
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.
Add the honey, pepper and a pinch of kosher salt. Transfer to oven right away for 5 minutes.
Place the beef into the braising just to warm through again
Place the potatoes in the bottom of a shallow bowl with lots of space
Place the honey roasted carrots on top of the potatoes
Place the beef on top of the carrots
Sauce the dish with the reduced braising jus and top with pickled red onions