This simple-to-prepare barbecue of succulent shredded beef steeped in a deep, beer-enhanced barbecue sauce should be piled high on big sourdough buns and served with your best coleslaw.
Prep time: About 35 min
Cook time: About 3-1/2 hr
Yield: 8–10 servings
1 12-ounce bottle Cream Ale
3 cups water mixed with 1 tablespoon kosher salt
2 tablespoons dried oregano
8 large cloves garlic, peeled and mashed
2 teaspoons freshly ground black pepper (red chili flakes optional)
4 pounds boneless beef chuck (or lean pork)
1 small onion, chopped
1 tablespoon olive oil
1–2 teaspoons ground cayenne (or to taste)
1 teaspoon salt (or to taste)
1 12-ounce bottle Dortmunder Dark
1/3 cup tomato paste
1/3 cup cider vinegar
1/3 cup brown sugar
1/3 cup steak sauce
1–2 teaspoons liquid smoke (or to taste)
In a large saucepan, heat Cream Ale, salted water, oregano, 5 cloves of the garlic, 1 teaspoon of the pepper, and chili flakes (if using) to a rolling boil over high heat. Add meat to the boiling liquid to seal in juices, turning if necessary, and cook for about 8 minutes.
Lower heat to very low, cover, and slowly simmer the meat an additional 2 to 3 hours or until meat pulls apart easily. Cool and pull into shreds.
In a heavy pan over medium heat, sauté the onion in a tablespoon of oil until golden, about 3 minutes.
Add the remaining 3 cloves of garlic, cayenne, salt, and 1 teaspoon pepper to the onions, and cook 2 minutes.
Pour in the Dortmunder and stir in the tomato paste, vinegar, brown sugar, steak sauce, and liquid smoke and gently simmer 10 minutes.
Add the pulled meat to the sauce, and simmer an additional 15 minutes so the meat can absorb the flavor of the sauce.
Per serving: Calories 641 (From Fat 359); Fat 40g (Saturated 17g); Cholesterol 146mg; Sodium 869mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 41g.