Jun

Cooking With Ryno: Irish Stout Braised Beef with Root Veggies

For our very first blog post, we're actually going back into the vault. In February of 2020, we had the idea to launch a blog with topics ranging from fun announcements to beer history to recipes that include beer. Due to... reasons... that blog was never started - until now! And, we figured what better way to kick it off than the recipe from our Head Cellerman, Ryno, that started the whole "blog conversation" here at Pigeon Hill. Without further ado - This is:

Cooking With Ryno: Irish Stout Braised Beef with Root Veggies

Hey everyone, Ryno writing in on a Sunday afternoon – and you know what Sunday means for us good old Dutch boys?
How about the Sunday tradition of a pot roast.

Here’s my spin on something that Grandma had nailed way back in the day:

INGREDIENTS:

♦ 2-3lb beef roast (I used London broil but any beef roast cut will work, I bet venison would be baller too)

♦ Favorite root veggies. We can argue all day about what’s proper and what’s not. Just use what you like and how much you like. I used carrots, parsnips, turnip, and celery (yes I know celery isn’t a root veggie, but I’m a brewer not a food blogger, so deal with it). You can add some taters too, but I’m doing a red skin mash on the side.

♦ 2 shallots, chopped

♦ Fresh garlic, diced (2-3 cloves, to taste)

♦ Can of MI Irish stout

♦ Favorite Rub or seasoning for beef

♦ Worschester sauce (to taste)

♦ Beef broth to top if needed

♦ Fresh rosemary and thyme (optional)

RECIPE:

Take your roast and apply your favorite rub or seasoning (I used Plowboys Bovine Bold BBQ Rub but S.P.G. works for me too!)
Either sear your roast for a few minutes on each side or throw it on the grill for indirect heat/smoking for 1-2 hours (I used pecan wood).
Once seared or smoked, place the roast in your roast pan and set your oven for 325.
While oven is warming up, prep your veggies, shallots, garlic, and herbs.
Cover the roast with shallots, garlic, and veggies. Top with 6-8oz of MI Irish Stout, then add Worcestershire sauce to taste (4-5 good dashes). If needed, top with some beef broth.
Cover pan with lid or foil and put in to the oven.
Bake until the roast falls apart; typically around 200
Pull from oven and let rest.
Serve however you like I usually dish up right from the pan. You can also use the pan juice for gravy if you like.

Even though we call it a Stout braised beef with root veggies, this recipe also works well with any of our browns, stouts, or porters. The best part is that if you buy a six pack, you’ll still have five more cans to pair with dinner!

Cheers! -Ryno

Be sure to check out all of Ryno’s food adventures on instagram!

Cooking With Ryno: Irish Stout Braised Beef with Root Veggies

INGREDIENTS:

RECIPE:

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