Alaskan Brewing Company, Juneau’s own brewery, periodically releases these amazing limited edition and rough draft beers. Just released on September 1st is an inspiring creation from the Pilot Series: Alaskan Perseverance Ale. It is a Russian Imperial Stout made with birch syrup and fireweed honey. It is a complex brew, wonderful to sip on a cold autumn evening. And, while you’re sipping, plotting ways to incorporate it in all sorts of culinary creations.
2.5-3 lb beef roast
1 bottle Perseverance Ale
6 organic carrots
1 1/4 cups organic beef broth
1 tbs minced garlic
1 tbs worcestershire sauce
2 cups sliced baby portobello mushrooms
1 tbs butter
1 can organic tomato paste
3 cans italian green beans
Salt and pepper
How I made it:
Preheat oven to 350 degrees.
Clean and peel the carrots and shallots. Cut the carrots in half and place in the bottom of a dutch oven or covered roaster. Cut the shallots into quarters, except for one, which is diced.
Salt and pepper both sides of the roast, and then brown the roast on all sides in a nonstick skillet. Transfer the roast to the dutch oven, placing on top of the carrots. Scatter the quartered shallots around the roast and cover.
Deglaze the skillet with 1 cup beef broth and 1 cup Perseverance Ale. Add the garlic, diced shallots, and worcestershire sauce and stir as it comes to a low boil. Pour over the roast. Cover and put in the oven for 1 hour.
After the first hour, begin to prepare the mushrooms. Clean and slice the mushrooms, then sweat them in the tablespoon of butter until tender. (Remember not to crowd them in the pan. If your pan is too small, add them in batches.)
Take the roast out of the oven and place on a heat proof surface. Add the mushrooms and replace the lid, but don’t put it back in the oven just yet. In the pan you used to cook the mushrooms, combine the tomato paste, 1/4 cup of beef broth and 1/2 cup of Perseverance Ale. Stir as it heats, until it’s combined and smooth.
Pour the tomato mixture over the roast and spoon the rest of the “pot liquor” over it until it’s nicely combined. (Be very careful, your roasting pan will be hot.) Continue to cook in the oven for 90 minutes.
Add the italian beans and return to the oven. Let sit in the oven, turned off, until ready to serve. Pairs wonderfully with mashed potatoes, which soak up all the gravy.
How it turned out:
Amazing! The meat was tender, the gravy luscious. Potentially BETTER than Julia’s Boeuf Bourguignon.