Irish Stew Sandwich - For this recipe, we're using leftover smoked brisket but we don't need to start there. Let's begin with the homemade horseradish sauce. In a medium bowl combine equal parts mayo, horseradish and plain Greek yogurt with a small handful of chopped fresh parsley. Whip together then cover and refrigerate.
Now let's move on to the grilled onions which is just thinly sliced yellow onions that get sautéed in butter until golden brown.
Moving right along, we can start on the tomato and stout sauce which consists of a can of Rotel, a splash of stout, 4 garlic cloves and 6 pearl onions that have been diced. All of these go in a small pot and cooked to a simmer.
Add in a small amount of finely chopped parsley and cook down slightly. Add the tomato sauce to the leftover brisket and mix well.
The last thing to add to the meat is some shredded and browned potatoes.
Now we can finally build the sandwich. On some sliced crusty bread pile the beef, potato and tomato mixture along with some grilled onion on the bottom piece of bread.
Top with sliced Dubliner cheese and stick the sandwiches under the broiler for a couple of minutes for the cheese to melt.
On the top slice of bread, spread a generous amount of the horseradish and close this beast up. We were hoping this concept would work and translate well into a sandwich and that is exactly what happened. The tender stout-tinged brisket and onions melts in your mouth and the cheese and horseradish provides just the right amount of kick. It was awesome.
Boulevard Brewing Dark Truth Stout - Well of course we had to pair a sandwich like this up with a stout, right? We didn't do an ordinary stout with this though, we went with a heavy hitting, >9% ABV imperial stout. The brew wizards at Boulevard Brewing strike gold again with their Dark Truth stout, part of their Smokestack Series, which to us means great beer sold in 22 oz bottles with really cool labels. Thankfully, what's inside these bottles is always pretty killer as well. Dark Truth pours, well, dark. Really dark, like motor oil and almost as viscous. The head is really pronounced, light brown and fluffy. The aroma is rich, earthy and slightly sweet with a good amount of roasted malt. The first sips unveiled a vanilla sweetness with a delicious bourbon oak flavor. The beer is super smooth but packs a wallop on the strong finish. As for the paring, even with it's booziness, there was enough balance and stout-like qualities to team up perfectly with the sandwich.
|See what we did here for this pic? It's like the glass popped out of the label!|