Pepper Stout Beef Recipe from Heidi's Mom's 70th Birthday Party!
We had such a great time celebrating my mom on her 70th Birthday and the food was right on point! Check out the recipe my Dad used to make Pepper Stout Beef for slider sandwiches.
Enjoy!
Your Faithful Farmer,
Heidi
Pepper Stout Beef Recipe
Adapted from “The Wolfe Pit.”
Ingredients
4lb - Snyder Family Farm Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
1 - Poblano Pepper
6 - Garlic Cloves (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Directions
Heavily salt and pepper the chuck roast and cook in indirect heat at 250 degrees until internal temperature reaches 165 degrees. (*You can cook in smoker as my Dad did or in the oven). This can take up to 3-4 hrs to reach required temperature.
Remove meat from heat and place in large foil pan along with peppers, onion, garlic, Worcestershire and stout.
Cover pan tightly with foil and return to heat (smoker or oven) at 350 degrees this time for 2-3 more hours or until tender to pull apart with fork.
Remove pan from heat, shred beef and mix well.
Cook entire contents of pan for an additional 45 minutes at 350 degrees or until juices are reduced by half.
Enjoy!
You can to have this as a slider on an artisanal roll/bun, with cheese (Pepperjack Cheese would be our recommendation) and a homemade creamy horseradish sauce. Or it is also great by itself!