Beer Braised Beef Burgers

Serves 4-6, as a main

Ingredients:

Beer Braised Blade Roast:

• 1 tablespoon (15 ml) olive oil
• 2-pound (907 g) chuck/blade roast
• Salt and pepper
• 1 large yellow onion, diced
• 5–6 cloves garlic, minced
• 2 tablespoons (30 ml) tomato paste
• 2 cups (470 ml) Boston ale
• 4 whole sprigs thyme
• 1 bay leaf
• 2 tablespoons (30 ml) malt vinegar
• 1 tablespoon (15 ml) Worcestershire
• 2 tablespoons (30 ml) brown sugar
• ½ cup (120 ml) prepared demi-glace

Pickle Slaw:

• 1 cup (240 ml) julienned (finely sliced) green cabbage
• 1 cup (240 ml) julienned purple cabbage
• 2 cups (470 ml) julienned crisp kosher dill pickles
• ½ small red onion, finely julienned
• 2 tablespoons (30 ml) pickle juice
• 2 tablespoons (30 ml) grainy Dijon mustard
• ½ teaspoon (2.5 ml) pepper

To Serve:

• Burger buns, toasted
• Iceberg lettuce, shredded

Method:

For the Main Recipe:

Preheat oven to 300 F (150 C).

Heat oil in a large cast iron pan over medium heat.

Season the blade roast well with salt and pepper and sear evenly, about 3-4 minutes per side, until evenly browned.

When well browned, remove the beef and set aside on a rimmed dish or tray. Keep the Dutch oven hot.

Add the onion and garlic to the hot pan and sauté for a few minutes until softened.

Add the tomato paste and sizzle 1 minute, until starting to brown slightly.

Deglaze with some of the ale, gently scraping the bottom to loosen the flavorful bits.

Add the remaining beer, thyme, bay leaf, malt vinegar, Worcestershire, brown sugar and demi-glace. Stir well and bring to a simmer.

Return the beef to the beer-onion mixture, then cover and braise in the oven for 3 hours.

When the beef is tender and pulls apart easily with a fork, carefully remove the roast from the braising liquid and rest, loosely covered, for 10-15 minutes.

Bring the braising liquid to a boil over medium-high heat and cook for 6-8 minutes, stirring from time to time, until reduced by half, about 1 cup (240 ml) of sauce. Keep warm.

When just cool enough to handle, shred the beef with forks into bite-sized chunks.

Keep warm.

For the Pickle Slaw:

While the beef is braising, combine the red cabbage, green cabbage, pickles, and onion together in a bowl.

In a separate bowl, make a vinaigrette by combining the pickle juice and mustard.

Pour the pickle juice vinaigrette over the mixed vegetables and toss to coat thoroughly. Season with pepper.

Let sit for at least 10 minutes before serving.

To Serve:

Toast the buns, then top with iceberg lettuce, then the warm chopped beef, using a pastry brush to dab the meat with the reduced sauce.

Top with the pickle slaw, then finish with the top bun.

Serve immediately with lots of napkins.