Game Day: Stout Braised Beef on Pretzel Sliders

 

 

 

 A very special girl during a very special Olympic race began her run. The coach cheered her on as she sprinted yards ahead of every one of her fellow runners. Then a strange thing happened. She slowed down to a stop. The frenzied coach yelled and begged for her to start running again as she shook her head, no, with her arms stretched out to her friend. Her friend in turn held out her arm for the next runner and in turn they all did the same. They all crossed the finish line together, hand in hand. "We all win together."

 

Everybody can't win all of the time. Some games are bittersweet; some are incredible. The season is a journey filled with highs and lows, but when the game ends, it's all about how it was played and the friendships after.  

 

It's Sunday and Football is just a few hours away.

There's a roast braising with some bitter stout ready to be tempered with some sweet honey and the gold is the cheddar sauce on top. It's a winning dish, even if your favorite team isn't. (Sorry!) 

But, win or lose...it's all about the food.

Really, it is.

Okay, then it's all about the sportsmanship!

 

 

Now let's cook some good food!!!!!

 

 

 

The Pretzel Sliders

adapted from Bavarian Pretzel Sandwich Rolls

 

1 1/3 cups warm water

2 Tbsp. warm milk

2 1/2 tsp. active dry yeast

1/3 cup light brown sugar

2 Tbsp. butter, melted

4 cups all-purpose flour

kosher salt or pretzel salt

 

2 quarts water

1/2 cup baking soda

 

1 egg yolk beaten with 1 tbsp. water

 

 

 

 

In the mixing bowl of your stand mixer, combine 1/3 cup warm water with the yeast and let sit until foamy.

Add the warm milk, the rest of the water, and the melted butter to the yeast mixture.
Use your dough hook. Add the flour.
On low/medium low combine to form your dough. You want it firm and pliable and not too sticky.

Lightly flour your table. Knead the dough for a few minutes.
Divide into 18 equal portions. Mine were 1 3/4 oz each.
Cover and let dough sit for about 10-15 minutes.
On a lightly floured surface (or a sheet of parchment), form each ball of dough into little balls or long sticks or knots...whatever form you will be using.
Place 1" apart and cover with a sheet of lightly oiled plastic wrap.
Let rest about 45 minutes.

Preheat oven to 425 degrees.
In a very large stock pot, bring the 2 quarts of water to a boil.
Add the baking soda.

Dip each piece of dough, two at a time, into the water. Let them cook 15 seconds, flip them over and cook 15 more seconds. Do not let them stay in the water any longer than that.
Remove from water with a slotted spoon and place on a lightly oiled baking sheet.

Although it's not required, I like the look of the crosses, so now is the time to carefully cut slits if you are doing so.
Although, in the original recipe, an egg wash is not required and not necessarily traditional, I really love the browning and the texture of the crust.
Lightly brush with the egg wash and sprinkle with salt.

Bake 8-10 minutes, switching your baking sheets from to back, top to bottom halfway through.

 Let cool on baking sheets about 5 minutes.

Transfer to cooling racks.

 

 The Stout Braised Beef

 

3 lb. Eye of Round (or similar roast suitable for braising)

2 tbsp. Vegetable Oil

Rub (recipe below) 

1 onion, sliced thin and roughly chopped

2 large cloves garlic, minced

12 oz. bottle of stout 

1 cup low sodium beef stock

2 bay leaves

1-2 tsp. honey (to taste)

 

Rub

2 tsp. kosher salt

1 tsp. mustard powder

1 tsp. ancho chili powder

1 tsp sweet paprika

1 tsp dried mexican oregano

1/2 tsp dried rosemary

Freshly ground black pepper

 

 

Combine ingredients for the rub.
Trim your roast of any excess fat. (Leave a little...it's flavor!)
Generously coat your roast with the rub.

Heat oil in your dutch oven, braiser or heavy bottomed large pot (at least 4 quart) over medium high heat.
Sear all sides of your roast.
Set roast aside momentarily.
Turn burner down to medium.

Add the onions and bay leaves and just a little bit of the stout, scape up any browned bits from the bottom. Let the inions soften and brown slightly.

Add the garlic, Cook for another thirty seconds then add the stout.
Let come up to a simmer.
Add the stock.
Turn burner to medium low.
Set the lid slightly ajar and let braise for about an hour.

The roast is done when the beat begins to fall apart.
Remove roast, place on a cutting board and start slicing and pulling it apart into bite-sized pieces.
While you are preparing the meat, let the liquids cook down and thicken slightly.
You want to leave just enough to coat the meat.
Replace the beef to your pot and stir so the beef is dripping with juicy sauce.

Now, to taste. We are going to add a bit of honey to temper some of the sharpness.

Be warned: some stouts are pretty sharp and bitter. I used one left over from Halloween called Night of the Living Stout. It took almost 3 teaspoons of honey to temper the bitterness. Remember, start slow, add a little adding small amounts at a time. You may only need a half a teaspoon depending on the stout you use. Add conservatively, stir well and taste.

Add any salt or pepper as well.

Assemble your sliders......
Pretzels, sliced

Braised beef....
Golden Cheddar Sauce......

Spicy brown mustard...

Oh yeah, let the games begin... 

What?
Oh! The cheddar sauce?
It's actually very easy...

1 tbsp. butter
1 tsp flour
1 cup milk (warming on a burner nearby)
1 slice American Cheese
1Cup Shredded Mild Cheddar

Melt butter in saucepan on medium.
Add flour and stir.
Cook until it smells nutty and is light brown.
Add warmed milk in a slow stream, whisking.
Wait one minute.
Turn off burner.
Add cheeses and stir.

Sauce thickens when cool.
To thin out, add warm milk to warm cheese.

Okay...
It's time to go for the gold!!!