Rania's Recipes: Belgian Ale Mussels & Beef Short Ribs
Chef Aaron Hoover from Rania's Catering stopped by Pittsburgh Today Live to show off two delicious recipes that incorporate beer!
Belgian Ale Mussels
- Butter 2T
- Garlic clove, minced 1 ea
- Leeks, sliced 1c
- Belgian Golden Strong Ale 1c
- Dijon Mustard 1T
- Salt & Pepper TT
- Mussels, cleaned and sorted 2#
- Scallions, sliced ¼c
Melt butter in a sauce pot that you have a lid for.
Saute garlic and leeks briefly. Add ale and mustard and stir to combine. Season with salt and pepper and add mussels.
Cover and simmer on stovetop for 5-8 minutes, or until mussels are opened.
Transfer mussels to a bowl, garnish with scallions and serve with nice crusty bread or the traditional homemade fries.
Beef Short Ribs a la Carbonnade
- Butter 3T
- Beef short ribs, boneless, 2" cubes 3#
- Bacon, sliced and julienned 4 oz
- Spanish onion, medium, julienne 2 ea
- Garlic cloves, minced 4 ea
- A.P. Flour ¼ c
- Light Brown Sugar 3T
- Apple Cider Vinegar 3T
- Belgian Dark Strong Ale 12 oz
- Beef Stock 3c
- Thyme, fresh 2t
- Parsley, fresh 2T
- Salt & Pepper TT
Melt butter in a Dutch oven or heavy pot with a lid.
Season meat with salt and pepper and brown on all sides, working in several batches if needed.
Place meat aside.
Add bacon to pot and brown while stirring frequently. Add onions and garlic and sweat for several minutes until soft. Add flour and stir to incorporate.
Add brown sugar, vinegar, ale, stock, thyme, & parsley. Season with salt and pepper and return beef to pot. Bring to a simmer and place in 325°F oven. Cook for 1 ½-¬‐2 hours, until meat is tender and can be broken with a fork. Serve over buttered egg noodles and with your favorite vegetables.
