Brandon Bowers' Beef Melt

Ale Braising Liquid Ingredients:

•    3.53 oz bacon
•    ½ lb onion
•    4 celery stalks
•    2 carrots
•    10g garlic
•    2 rosemary sprigs
•    1 tbsp black peppercorns
•    100ml tomato paste
•    400g demi glaze
•    0.25L brown ale
•    1L water
•    ½ cup balsamic vinegar
•    1 bay leaf

Braised Beef Ingredients:

•    1.45kg sirloin
•    1.5-2L ale braising liquid
•    2 tbsp kosher salt
•    1.5 tbsp black pepper
•    3/8 cups brown sugar

Brown Ale BBQ Sauce Ingredients:

•    ½ cup sliced onion
•    1 tbsp minced garlic
•    1 cup apple cider vinegar
•    2 cups Iron Bridge brown ale (or any ale)
•    2 cups ketchup
•    1 cup brown sugar
•    ½ cup molasses
•    6 tsp paprika
•    1 tbsp kosher salt
•    2.5 tbsp ground black pepper
•    2 tbsp butter
•    1.5 tsp chili powder
•    25ml Worcestershire

Honey Dijon Aioli Ingredients:

•    2 ½ cups mayo
•    1 ½ tbsp grainy Dijon mustard
•    ¼ cup garlic
•    1/3 cup honey
•    ½ tsp fine salt

Braised Beef Melt Ingredients:

•    2 slices white cheddar cheese
•    1 sliced red pepper
•    1 sliced onion
•    0.25 lbs sliced button mushrooms
•    sourdough bread
•    3 tbsp butter
•    4 ounces braised beef (per sandwich)
•    2.5 ounces brown ale BBQ sauce
•    1.5 ounces honey dijon aioli

Instructions:

Braising Liquid:

1.    Dice bacon into medium-sized chunks and begin to render fat in a medium pot. While bacon is cooking, peel and chop onion, carrot, celery and garlic.
2.    Once the bacon is rendered, add in onion, carrot, celery and stir for 10 minutes.
3.    Add in chopped garlic and cook for one minute.
4.    Add in tomato paste, and rosemary sprigs and cook for another 8-10 minutes.
5.    Add in Brown Ale and deglaze pan
6.    Add Demi, Water, Balsamic Vinegar, bay leaf and bring to a boil before using for braising.

Braised Beef:

1.    Pre-heat oven at 310 degrees Fahrenheit
2.    Cut beef into softball-size chunks and season with salt, black pepper and brown sugar.
3.    Sear meat in a large frying pan until brown on all sides.
4.    Place into a braising pan and cover with liquid until completely submerged.
5.    Cover and place in the oven for 2-2.5 hours or until the internal temperature of beef is 196 degrees.
6.    Remove from braising liquid and let cool.
7.    Once cool pull beef using hands or forks.

Brown Ale BBQ Sauce:

1.    Begin by peeling the onions and then slice the onion (French-style). Place in a pot over medium heat with butter. Caramelize onion.
2.    Add in chopped garlic and cook for 30 seconds.
3.    De-glaze pans with brown ale
4.    Using an immersion blender, puree the onion into the beer.
5.    Add in the ketchup and all other remaining ingredients. Bring to a simmer for 20 minutes.

Honey Dijon Aioli:

1.    Combine all ingredients and mix well, store in a squeeze bottle.

Beef Melt:

1.    Place pan on medium-high heat, add oil once the pan is hot and place onion, peppers, and mushrooms.
2.    Place in shredded beef to heat.
3.    Coat with BBQ sauce and heat.
4.    Butter both sides of the bread and either grill or toast in a pan.
5.    Top meat and vegetables onto the toasted bread and top with white cheddar cheese.
6.    Place in an oven to broil and melt cheese.
7.    Place on a plate and drizzle Honey Dijon Aioli on top.