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.
Hazy Little Thing IPA Beef Sliders
Ingredients
2/3 cup Hazy Little Thing IPA
3-3.5 lbs boneless chuck roast
Kosher salt and black pepper, to season
2 tablespoons neutral oil (think canola or safflower)
4 garlic cloves, smashed and peeled
3 chipotle chiles in adobo
1/3 cup orange juice
1/4 cup soy sauce
1 tablespoon smoked paprika
2 teaspoon ground cumin
2 teaspoon Mexican oregano
1/4 brown sugar
2 bay leaves
2 packages (12 rolls each) Hawaiian rolls
1 red onion, thinly sliced
Juice of 1 lime
16 ounces Monterey Jack cheese, shredded
3 tablespoons butter, melted
Directions
Step 1
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.
Step 2
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.
Step 3
Turn off heat and shred beef with two forks. Remove any bits of fat. Mix well with sauce.
Step 4
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.
2 tablespoons neutral oil (think canola or safflower)
4 garlic cloves, smashed and peeled
3 chipotle chiles in adobo
1/3 cup orange juice
1/4 cup soy sauce
1 tablespoon smoked paprika
2 teaspoon ground cumin
2 teaspoon Mexican oregano
1/4 brown sugar
2 bay leaves
2 packages (12 rolls each) Hawaiian rolls
1 red onion, thinly sliced
Juice of 1 lime
16 ounces Monterey Jack cheese, shredded
3 tablespoons butter, melted
Directions
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.
There's so much beer behind this window, so we'll make it quick
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