Pumpkin Ale. It sounds like a trendy invention, doesn't it? As if craft beer makers became jealous of all the attention paid to pumpkin spice lattes. But pumpkin ale has been a tradition in America since early colonial times. The reason?
|Pumpkin Ale is older than the|
United States. Colonial brewmasters
used pumpkin out of necessity.
Our modern-day brewmasters have rediscovered this colonial concept and you can now find several nationally distributed pumpkin ales, as well as many fine local pumpkin brews.
Pumpkinhead is on the lighter, crisper side. But Marc and I prefer the more amber, richer flavors in the Sam Adams Harvest Pumpkin, and we also think it works best in the recipe we're sharing with you today. More on that below.
at room temperature, which makes a pumpkin keg
a nice idea, adding extra fall flavor to your pour.
And now for today's recipe...
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Beef Short Ribs
Braised beef is a fantastic fall dish. The long stretch in the oven dispels the autumn chill, and the results are rich, savory, and satisfying.
While beef can be braised in water, stock, or wine, Marc and I decided to use pumpkin ale as our liquid base, adding spices that echo those used by the brewmaster (nutmeg, ginger, and allspice).
The ale and spices beautifully complement the rich taste of the beef ribs. Red potatoes and baby carrots evoke the colors of autumn, and the onions and honey lend sweetness, which is needed to balance out the base notes in the ale.
Marc and I always say that if something is worth drinking, it’s worth cooking with too, so in the "spirits" of the fall season, we give you this recipe—truly a dish of bliss.
May you eat with autumnal joy!
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the recipe PDF.
Makes about 6 Servings
3 to 3-1/2 pounds beef short ribs
2 Tablespoons olive oil
2 and 1/2 bottles (12-ounce bottles) of pumpkin ale (see note below*)
4 Tablespoons honey
3 whole garlic cloves, peeled
1 Tablespoon whole black peppercorns
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt (or coarse sea salt)
1 pound baby carrots
1-1/2 pounds onions, peeled (we suggest small whole onions)
2-1/2 pounds potatoes (we suggest small red potatoes, keeping
the skins on, which makes for nice color and presentation)
Step 1 - Brown the meat: Preheat oven to 350° F. Salt and pepper the raw beef short ribs.
Step 6 – Finish the short ribs: Re-cover the pot and return it to the oven for another 1 to 1-1/2 hours. The ribs are done when the meat is buttery tender and practically falling off the bone. Just before the ribs are finished, place the vegetables back in the pot, cover with the lid, and re-warm them in the oven for 10 minutes or so.
Serve: We use the hot broth in the pot like a French au jus. To plate, place ribs in a shallow bowl with a serving of vegetables and spoon the flavorful broth over the ribs. Use crusty bread to sop up the juicy goodness.
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as a PDF document,