My family was all in town last month and we decided to hold our own personal beer fest. We stocked up on beers from around the world and had a tasting. Since Dotybrew ESB went over so well last time, I decided to make it again for the beer fest.
Once again, everyone loved it. It wasn't as good as last time though in my opinion. This time the fermentation got stuck at 1.020 so the beer ended up a bit sweeter than last time. Getting stuck at 1.020 is the curse of using extracts and I think I finally found out why. Pouring in the extract too quickly without turning off the burner causes some of it to caramelize when it hits the bottom of the pot. I was more careful for beer 5 than I was for beer 6. Lesson learned!
Friday, May 16, 2014
This has been one of our favorite recipes lately.
3-4 lbs flank steak
1 packet (or 2 cubes) beef bouillon
1 c beer
12 oz jar Goya red (tomato based) sofrito
6 oz jar tomato paste (I’ll usually get the garlic or Italian spiced one)
2-3 bay leaves
2 large cloves of garlic, diced small
1 tsp cumin
1 tbsp olive oil
1 tbsp vinegar
Add sofrito, tomato paste, bouillon powder, water, bay leaves, garlic, cumin, olive oil, and vinegar to crock pot. Add sriracha or other hot sauce to taste.
Brown flank steak on both sides on stove with a little bit of vegetable oil and put into crock pot, covering with sauce as best as possible.
Cover and cook on low heat for 5 – 6 hours
Chop onion and peppers and add to crock pot, cooking for one more hour on low
I suggest serving with yellow rice. It also works well in tacos, empanadas, and sandwiches.