Goose Island Brewery is currently touring the U.S. making stops in 15 cities. Goose Island will be in Denver now until June 28th. Migration Week brings lots of festivities, like the Wild Goose Chase (scavenger hunt) through downtown Denver, tap takeovers, and cooking with beer demonstrations!
Goose Island made a pit stop at The Seasoned Chef Cooking School where resident Chef Dan created a beef recipe using Goose Island Ale.
Chef Dan’s Beef with Peppered Ale Sauce
- 1 tsp. each chili powder, ancho chili powder, cumin powder, garlic powder, onion powder
- ½ tsp. each paprika, dried oregano, salt, pepper, and cayenne
Mix all spices together and set aside.
Spiced Beef Steak
- 4 each 8-10 oz. ribeye steaks
- 3 Tbl. canola oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 jalapeno, minced
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 c. Goose Island Honkers Ale
- 1 c. beef stock
- 1 Tbl. cornstarch mixed with 1 Tbl. water
- 1 Tbl. honey
- 1 Tbl. butter
- Salt to taste
Brush steaks with 1 tablespoons oil and season evenly with spice mixture on both sides. Marinate in the refrigerator for 30 minutes or up to 8 hours. Heat large sauté pan over high heat. When hot, add the remaining oil and steaks and then reduce heat to medium. Cook approximately 3-4 minutes, turn over and continue cooking to desired doneness, about 3 minutes for medium rare. Remove and keep warm.
Return sauté pan to high heat and add the shallot and garlic. Cook briefly, 10-15 seconds, and then add all peppers. Cook about 1 minute, stirring frequently. When the peppers begin to soften, add the ale and bring to a boil. Reduce the ale in quantity by half and then add the beef stock. Bring to a boil and, while stirring, stream in the cornstarch slurry. Bring to a boil again, remove from the stove, and stir in honey, butter, and salt to taste. Serve immediately over the steaks.