Chef D’s Holiday Signature Series Recipes
For the holidays, our good friend and partner Chef D made three creative recipes using the beer found in our new Signature Series Winter Collection. Feel like trying something new over the holidays? Take a crack at these delicious creative recipes!
Beer Braised Beef Short Ribs
- 6 - 8oz Beef Short Ribs
- 1 onion diced
- 4 cloves of garlic sliced
- 2 tbsp. Extra Virgin Olive oil
- 2 tbsp. dried onion
- 1 tbsp. dried garlic
- 2 cups beef stock
- 2 cans of Waterloo Chocolate Hazelnut Porter
- Season with salt and pepper
Preheat oven to 275.
In a large fry pan over medium/high heat, warm oil for two minutes. Add onions and garlic, and sauté for two minutes. Place short ribs in pan and brown three minutes on each side. Remove from heat. In a small roasting pan or Dutch oven, place short ribs in the pan and season with dried onion, garlic, salt and pepper. Pour beef stock and Waterloo Chocolate Hazelnut Porter around ribs. Cover with the lid and place in the oven. Cook for four to five hours until fork tender. Remove ribs and cover to keep warm – like back in the turned off oven. Strain stock into a saucepan, cook over medium/high and reduce by half. Pour sauce over ribs and serve.
- 4 - 6oz Beef Tenderloin
- 1 cup Waterloo Spiced Rum Imperial Stout
- 1.5 cup beef demi glaze or thick beef stock
- ChefD Note: we served the steak with fresh cut russet potato frites and brussels sprouts
Let cast iron fry pan heat up for 3-4 minutes over medium/high heat. Place Beef Tenderloin in the pan and sear side for 5-6 minutes. Turn over and continue to sear for 5-6 minutes, until you hit an internal temperature of 130 degrees.
In a saucepan over medium/high heat, combine Waterloo Spiced Rum Imperial Stout and demi glaze. Bring to a gentle boil and reduce by half until mixture begins to thicken. You can be reducing the sauce as you cook the tenderloin.
Place a tenderloin over frites and brussels sprouts, and drizzle the sauce over the plate.
- 1 precooked 9-inch tart shell
- 750g 35% cream (whipping cream)
- ½ cup Waterloo Vanilla Bourbon Stout
- 750g Real Chocolate chips
Cook the pie shell as per the directions on the package. While that cooks, warm cream and stout over medium heat to almost boiling. Add chocolate chips, stirring constantly till all the chocolate chips melt and mixture begins to thicken into a ganache.
Pour ganache over cooked pie shell. Place in the refrigerator and let set 2-3 hours.
Garnish with flaked salt and whipped cream.