Win the potluck with Hazy-infused sammies.
Watch It Being Made3-4 hours
24 sliders
Easy
Take top honors at the party with these beef sliders infused with Hazy Little Thing IPA for a food pairing packed with citrusy, smoky, and spicy flavors. Check the detailed ingredients and directions below the video.
Thanks to our friends @the.beer.belly for the recipe and jaw-dropping footage.
Slice chuck roast into 2-inch cubes and season well with salt and pepper. Heat oil in a large Dutch oven or pot over medium-high heat. Add beef in batches, browning well on all sides, about 12-15 minutes. Turn off heat.
Add to a blender or food processor the garlic, chipotles, orange juice, Hazy Little Thing IPA, paprika, cumin, and oregano. Blend until smooth. Add all the beef to the Dutch oven and pour over sauce. Add bay leaves and bring to a boil. Lower heat to a simmer and cook for at least 3 hours, until beef shreds easily. Add water if necessary to keep sauce halfway up the beef.
Turn off heat and shred beef with two forks. Remove any bits of fat. Mix well with sauce.
Preheat oven to 350° F. Slice Hawaiian rolls in half lengthwise and place bottoms in a casserole dish or baking sheet. Top with shredded beef, red onions, lime juice, and season. Add cheese and bun tops, brushing melted butter on top. Season.
Bake for 10 minutes. Let cool and serve.
Slice chuck roast into 2-inch cubes and season well with salt and pepper. Heat oil in a large Dutch oven or pot over medium-high heat. Add beef in batches, browning well on all sides, about 12-15 minutes. Turn off heat.
Add to a blender or food processor the garlic, chipotles, orange juice, Hazy Little Thing IPA, paprika, cumin, and oregano. Blend until smooth. Add all the beef to the Dutch oven and pour over sauce. Add bay leaves and bring to a boil. Lower heat to a simmer and cook for at least 3 hours, until beef shreds easily. Add water if necessary to keep sauce halfway up the beef.
Turn off heat and shred beef with two forks. Remove any bits of fat. Mix well with sauce.
Preheat oven to 350° F. Slice Hawaiian rolls in half lengthwise and place bottoms in a casserole dish or baking sheet. Top with shredded beef, red onions, lime juice, and season. Add cheese and bun tops, brushing melted butter on top. Season.
Bake for 10 minutes. Let cool and serve.
This is a playful twist on a classic recipe that pulls you back to childhood. I like cooking and pairing spicy, hearty dishes with Torpedo Extra IPA because the punch of the spice and sharp cheddar stand up to the hop forward, bitter notes of the beer.
Panna cotta is a wonderfully light dessert to enjoy in the heat of summer. When you pair the smooth creamy créme fraîche pannacotta with Wild Little Thing Slightly Sour Ale strawberries, black peppercorn crumble and a hint of lemon zest it creates a delightfully complex flavor profile that’s not too sweet and slightly sour.