Cooking with Beer

The good old steak sandwich is a bit of an Australian institution; you’ll find a variation in pretty much every pub and greasy spoon up and down the coast. Alas nine times out of ten it’s some frozen, tough rubbery grey thing between old stale bread with some store bought sauce on it… yuck.

This is my version and I urge you to give it a go and let me know if it’s the best goddamn thing ever.

Now keep in mind that you can use other cuts of meat for this. If sticking with beef you could go for chuck, shoulder or even shin. Alternatively you could use pork or lamb, and again go for the cheaper cuts.

I use the Lebanese bread pockets in this recipe, they are just a baby version of the larger loaf and I find them perfect for a sandwich. If you cannot source them just use a larger Lebanese loaf cut into healthy portions.

BEER MATCH

To match with the sandwich over all I’d go for either an Australian Pale Ale, American Pale Ale or a German Lager.

If you want to highlight and compliment the beef in particular go for a Porter or Belgian Dubbel.

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BEER BRAISED BEEF SANDWICH                                              Makes 4

Olive oil

1.5 kg beef ribs

Sea salt and freshly ground black pepper

1 onion, thinly sliced

5 cloves garlic, sliced

4 sprigs thyme

1 x 500ml bottle German style wheat beer

4 Lebanese bread pockets

8 slices Jarlsberg

2 handfuls rocket

Dijon mustard

Heat a flameproof heavy-based casserole over medium heat and pour in a good amount of olive oil. Season the ribs with salt and pepper, then add to the pan and cook for 5 minutes until browned all over, working in batches if necessary. Remove from the pan and set aside.

Sauté the onion and garlic for 5 minutes or until softened and slightly browned, then add the herbs and return the ribs to the pan. Deglaze the pan with beer then bring to the boil. Add enough water to cover, cook covered on lowest possible setting for 3 hours or until the meat is about to fall of the bone.

Carefully remove the ribs from the braising liquid and keep warm. Strain the liquid into a saucepan and over a medium heat reduce until thick. When cool enough to handle, remove the bones and any fat from the beef ribs and place the beef back in the reduced liquid. Check the seasoning and adjust if required.

To serve:

Cut the bread rolls in half and lightly toast, generously spread the mustard on the bottom piece. Place a layer of beef, a piece of cheese and then finally some rocket.

Note:

If you have any leftover beef (which is doubtful knowing how tasty it is) you can reheat it and serve with mash potato or even pasta.

~ by chrisbadenoch on April 10, 2010.

Posted in Beef, Beef ribs, Beer, Braised, cooking with beer, Sandwich