This weekend I had a blast hanging out close to home at the Woodstock Inn. We met new friends, sold some jelly, and enjoyed a beer by the fire while the snow fell. Oh the reasons we love Vermont!
I told so many people about how I have been using beer jelly in the crock pot I thought I should write it all out for you. We have made this with beef, pork, and chicken. Bone in and bone out. Sometimes I use all the veggies, sometimes I use just one. Each time we are licking the pot clean! This time I made beef short ribs and served it over a sun-choke, garlic, and potato mash with a side of the teensiest Brussels sprouts you have ever seen. The sun-chokes, garlic, onions, Brussels sprouts, and carrots were grown by us.
This dish can also be made on a stove top or even in the oven using a Dutch oven.
- 2lb beef or pork short ribs
- 1 small onion, diced
- 1 large carrot, diced
- 2 stalks celery, chopped
- 1 small pepper, chopped
- 4 cloves garlic, crushed
- 3Tb Potlicker Beer or Wine Jelly
- 1 ts salt
- 1 tb black pepper
- 3Tb water or broth.
Begin by browning short ribs in a heavy pan. Browning the meat first adds extra flavor but this step can be skipped if you are short on time.
Turn the crock pot on high and cover the bottom of the pot with the veggies. Place the browned meat on top of the veggies. Add the jelly, water, salt and pepper to the crock pot and cover with a lid. Allow to cook for 4-6 hours on high (up to 8 hours on low) or until the meat falls from the bone. Stir occasionally to coat the meat with sauce.
Serve with mashed potatoes and Brussels sprouts.