Brewer's Pulled Beef

This simple-to-prepare barbecue of succulent shredded beef steeped in a deep, beer enhanced barbecue sauce should be piled high on big sourdough buns and served with your best coleslaw.

 
Tools: Large saucepan, electric cooking pot (optional)
Preparation time: About 35 minutes
Cooking time (mostly unsupervised): About 3 to 8 hours
 
Meat:  
1 bottle cream ale 5 large cloves garlic, peeled and mashed
3 cups water mixed with 1 tablespoon kosher salt 1 teaspoon crushed black pepper (red chili flakes optional)
2 tablespoons dried oregano leaves 4 pounds boneless beef chuck (or lean pork)
Sauce:  
1 small onion, chopped 1 teaspoon each salt and pepper (or to taste)
1 tablespoon cooking oil 1 bottle Dortmunder Dark
3 large cloves garlic, peeled and mashed 1/3 cup each tomato paste, cider vinegar, brown sugar, and commercial steak sauce
1 to 2 teaspoons ground cayenne (or to taste) 2 teaspoons liquid smoke
 
  1. In a large saucepan, heat cream ale, salted water, oregano, garlic, pepper, and chili flakes (if using) to a rolling boil. Add meat and sear it in boiling liquid, turning if necessary. (The meat will turn gray.)
  2. Lower heat, cover, and simmer over very low heat 2 to 3 hours or until meat pulls apart easily or place in an electric cooking pot and cook on low 6 to 7 hours. Cool and pull into shreds.
  3. In a heavy pan over medium heat, sauté the onion in a tablespoon of oil until golden. Add the garlic, cayenne, salt, and pepper and cook 2 minutes.
  4. Pour in the Dortmunder and stir in the tomato paste, vinegar, brown sugar, steak sauce, and liquid smoke and gently simmer 10 minutes.
Yield: 8 to 10 servings