2016 - The Sweet HereAfterburn
Chef: Corey Berman


Ingredients

4 1/2 lbs Beef (I used tip and top sirloin) - cubed in 1/2" pieces
3 cups dried beans (cooked)
2 Poblano Peppers (Seeded) -- 1 is smoked
3 Scotch Bonnett Peppers (Seeded) -- 2 are smoked
4 Jalepeno Peppers (Seeded) -- 2 are smoked
1 Thai Bird Chile (Seeded) -- smoked
1 Large White Onion -- smoked
2 TBSP Cumin
2 TBSP of each (Ancho, Cascabel, Pasilla)
1 TBSP Hot New Mexico Pepper
2 TBSP Chipotle Pepper Puree
1/4 c of my Rib Dry Rub
1 bottle of Dark Beer (not stout)
1/4 c Canadian Whiskey
1 carton Chicken Stock (No Salt) -- about 4 cups
1 c Beef Stock (No Salt)
16 garlic cloves (8 smoked and 8 not smoked)
1 large can tomatoes (16oz)
1/4 c Maple Syrup
1/4 c Dark Brown Sugar
4 oz semi sweet chocolate
2 oz espresso
2 TBSP Butter and 2 TBSP Ghee

Instructions

  1. (24 hours prior) Cube and cure the meat with the dry rub and place in fridge.
  2. Remove meat and all other ingredients to get to room temperature at least hours prior to starting
  3. Preheat Smoker to 225 degrees
  4. Place meat, onion, fresh peppers, garlic in smoker for about an hour using Maple and Apple wood for smoke.
  5. After the hour is complete, add all smoked peppers, onions and garlic as well as the non-smoked garlic and fresh peppers to a food processor and puree
  6. Heat pressure cooker on medium heat with the butter and ghee
  7. Add the puree from the food processor and simmer until tender (and moisture has evaporated)
  8. Add all the dried peppers, chipotle puree, cumin and continue cooking for a couple minutes until fond has begun
  9. Add espresso and cook off while continually scraping with wooden spoon
  10. Add the bottle of beer and cook off while continually scraping with wooden spoon until about half the liquid has evaporated
  11. Add the smoked meat
  12. Cook of until most of the liquid has evaporated
  13. Add whiskey and again cook off the liquid
  14. Add the beans, beef and chicken stocks, tomatoes, maple syrup, and half the chocolate
  15. Bring to pressure for 45 minutes at high
  16. Natural Release the pressure cooker
  17. After pressure has been released, stir in the rest of the chocolate and brown sugar
  18. After it cools place in fridge overnight
  19. The next day, remove from fridge at least an hour before beginning to warm
  20. Heat over medium heat slowly while stirring occasionally to prevent burning to get to pressure
  21. At this point, taste and adjust seasonings
  22. Continue to cook for 45 min under pressure
  23. Let it come out of pressure naturally...you are done!!!
(copyright 1990-2018, Ian Silver)