Chef Jay Pierce of Lucky 32: Cooking with Lonerider Beer
Our Raleigh Tour 1 will certainly get your Saturday started off on the right foot. You’ll visit Lynnwood Grill, Lonerider Brewing Co. and Gizmo Brew Works to learn about NC beer and of course, try a few samples. In honor of the weekend and tour that got Beltline Brew Tours started, Chef Jay Pierce of Lucky 32 has shared his Sweet Josie Carbonade recipe.
Chef Jay Pierce of Lucky 32 in Greensboro and Cary is passionate about supporting local farmers, artisans and especially, craft NC beer. He partnered with Big Boss Brewing Company for the inaugural NC Beer Month in April 2013 to offer a cooking class and often hosts beer dinners at Lucky 32. He is hosting a beer school, Bright Lights! Thinkers, Tinkerers & Inventors with Gizmo Brew Works on April 10, 2014. Not only does Chef Jay enjoy cooking with beer, but you’ll often find him with a pint of his favorite NC beer in hand.
Beef Carbonnade is a traditional Belgian dish made with Oud Bruin (sour brown ale). Chef Jay is creative in the kitchen and decided to go non-traditional by making a variation of Lucky 32’s popular Stew Beef and Rice entrée with NC beer. This dish is consistently a hit with diners and easy to prepare at home. Chef Jay prefers to braise the meat in the oven for an even heat, however, you can easily prepare the dish on the stovetop.
Sweet Josie Carbonade
Yield: 6 servings
2.5 pounds beef tips
Salt & pepper
2 tablespoons cornstarch
1.5 tablespoons canola oil
2 cups yellow onions diced medium
1 cup celery diced medium
1 cup carrots diced medium
12 fluid ounces Lonerider Sweet Josie Brown Ale
3 cups beef broth
Season beef tips well with salt and pepper.
Toss meat with cornstarch to evenly coat each piece.
Heat oil in a large skillet, add meat and sear on all sides.
Remove meat to an oven proof pan.
Add onions, celery and carrots to a sauté pan and brown. Deglaze the sauté pan with beer and continue stirring. Add beef broth. Pour vegetable mixture over beef tips in oven proof pan.
Cover with foil and cook for 2.5 hours at 300 degrees.
Serve over rice.