Saturday, August 25, 2012

In the mood to grill.

The weather's finally starting to cool down a bit; perfect for grilling!  I was hungry for Mexican food the other day, but didn't want the same ol' ground beef and cheese taco, and I have a ton of peppers to use from my pepper garden!  I decided I would make a spicy pulled beef taco with pico de gallo.  Went to the grocery store and picked up some short ribs, a few Hatch Chiles that were on sale, and a good brew.  Long story short, I roasted the chiles, quickly put some nice grill marks on the short ribs, and then slow cooked all that together for about three hours.  Turned out delicious!  Here's the rough recipe I pulled together:

2 1/2 lbs beef short ribs
24oz crushed tomatoes
1/2 sliced onion
3 garlic cloves
1 can chipotle peppers in adobo
4 hatch chile peppers
4-5 chopped Serrano chiles (from my garden)
1 Tbsp ground cumin
1 1/2 tsp garlic powder
1 1/2 tsp onion powder

Blend crushed tomatoes and onions and add to a large pot. Roast hatch chile peppers on grill. Then blend chile peppers, chipotle peppers, Serrano chiles, one crushed tomato can worth of water, and garlic; add to pot.

Season all sides of short ribs and drizzle with evoo. Grill for about 1 1/2 minutes on each side just browning the outside. Then add to pot, bring to a boil, and bring down to a simmer for 3 hours.  Then just pull the meat apart!

The beer I picked at the store?  Hy-Vee's exclusive brew, Baraboo!  I grabbed their Red Granite Lager.  It's not your typical lager; it's a malty, full flavor, good all around lager.  Might be a good go-to beer.
They also have two other beers: Woodpecker Wheat & Lumberjack IPA.  Their first seasonal will be coming out soon.  I am super excited about it!  It's called Bonfire.  It's a Marzen style ale with a hint of smoke.  I'll be sure to review it as soon as it comes out.

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