Taco Tuesday featuring Harvest Pumpkin Ale!
For the third month we’ve come together with a local Boston food truck, Pennypackers Food Truck, to create a taco using one of our beers. The previous installments provided awesome recipes for shredded pork tacos with a Dark Depth’s Baltic IPA barbeque sauce and lemongrass chicken tacos cooked in Verloren.
To honor the changing of the seasons here in New England, this month we gave the guys our Harvest Pumpkin Ale, a fall favorite that is brewed with over 17 pounds of real pumpkin per barrel and traditional pumpkin pie spices, adding a full body and spicy sweetness to this dark reddish amber brew. Pennypackers decided to match the distinct roast and spice character with beef short ribs to create a contrasting experience for fall.
Given that not all Sam fans can get to Boston to enjoy these in person, Pennypackers once again was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own. Imagine substituting Harvest Pumpkin Ale with our new Double Pumpkin, Fat Jack!
Cheers and enjoy!
Beef short rib tacos with tomato-cranberry salsa and cilantro
- 6 pack Samuel Adams® Pumpkin Harvest Ale
- 2-3 lbs beef short rib
- 1 cinnamon stick
- 8 plum tomatoes
- 1 red onion
- 2-3 jalapeños
- 1/2 cup red wine vinegar
- 1/2 cup vegetable oil
- 1 lime
- Tablespoon cumin
- Tablespoon paprika
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup cider vinegar
- Taco shells
1.) Lightly salt and pepper the short ribs. In a really hot pan, sear all sides of the beef.
2.) Place short ribs in a deep pan, with the cinnamon stick, and cover with Samuel Adams® Pumpkin Harvest Ale. Don’t be afraid to drink the remaining beer.
3.) Cover pan and braise slowly in a 275 degree oven for 4 hours.
4.) Take out of oven and pour juices out into a pot. Skim the fat, and reduce the liquid by at least half. Return liquids to the pan with the beef
5.) To make the salsa: in a pot combine cranberries, sugar and cider vinegar, and cook on medium high, until thick- about 30 minutes. Allow to cool.
6.) Finely dice the tomatoes, onion, and jalapeños. Add in the juice from the lime, the red wine vinegar, the oil, the cumin and paprika, and season with salt and pepper. Let stand for 15 minutes. Add the cranberry mixture and let stand for 2 hours or more.
7.) Heat up a tortilla; add some short rib, a little salsa, and some sprigs of cilantro. Enjoy with a cold beer!
Check out more food and beer pairings here!