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Wheat Beer Gravy
For the Gravy:
3 celery stalks, finely diced
1 small carrot, peeled & finely diced
1/2 yellow onion, diced
1 medium shallot, finely diced
2T garlic, minced
1t whole peppercorns
salt & pepper to taste
1C olive oil
3 bottles wheat beer
5 qts beef stock
For the Roux:
1/2 lb butter
1/2 lb flour
Melt butter. Add flour, stirring constantly until thickened. Cook until smooth.
Sweat gravy ingredients in olive oil for 5-6 minutes. Deglaze pan with beer and cook down. Add beef stock. Reduce by 1/3. Season to taste. Add roux, stirring constantly. Taste and season again.
Yield: 3 quarts (invite friends!)
Coffee Crusted Sirloin
10 lbs trimmed sirloin roast
Spice Blend:
your favorite coffee
salt
pepper
granulated garlic
chili powder
cayenne pepper
cumin
Mix ingredients. Roll sirloin to coat and sear in olive oil to seal the juices. Finish in a 350 degree oven until the internal temperature reaches 165 degrees. Allow meat to rest for 6-10 minutes then slice against the grain.
Bon Appetit!