What comes to mind when you hear beer, cheese and stone ground mustard? If your answer is soft pretzels, I’m sorry to disappoint, but I assure you this is just as delicious. It may not quite be farmer’s market season yet, but there are still plenty of places to source local ingredients even during these last days of Winter. This hearty recipe takes advantage of several shops in downtown Frederick, calls for two local beers and encourages you to seek out locally raised beef.

 

Beer Braised Short Ribs

2 lbs beef short ribs (find a list of local beef farms in Frederick County here.)

1 tbsp unsalted butter

1 carrot, peeled and chopped

1 parsnip, peeled and chopped

1 leek, white part only, cleaned well and sliced

2 cloves garlic

1 cup beef stock divided

1 cup Flying Dog Lucky SOB Red Ale or similar

1 tbsp tomato paste

1 tbsp brown sugar

1 bay leaf

salt and pepper

Parsley for garnish

 

Preheat your oven to 350 degrees Fahrenheit. Melt the butter in a dutch oven over medium high heat. Season the short ribs generously on all sides with salt. Once the butter is melted, add the short ribs, and brown them on all sides. Once the ribs have been browned, remove them from the pan. Lower the heat to medium. Add the leeks and cook for 3-4 minutes (stirring occasionally), add the garlic and cook for 1 more minute. Next add the carrots and parsnips and cook for 5 more minutes. Add the tomato paste and brown sugar and give everything a good stir. Deglaze the pan with 1/2 cup of the beef stock, making sure to scrape up any of the brown bits from the bottom of the pan. Add the beef back into the pot with the bay leaf and the rest of the liquid (stock & beer.) Transfer the pot to the oven and cook for 1.5 - 2 more hours.

 

Cheesy Stone Ground Mustard Pasta

2.5-3 cups Stone Ground Mustard Penne from Pasta Palette

2 tbsp unsalted butter

2 tbsp flour

1 cup milk or heavy cream

1 cup Brewer’s Alley Kolch or similar

1 heaping cup shredded sharp cheddar (Crisafulli’s can help you pick out a good one)

1-2 ounces goat cheese, like the Chèvre from Cherry Glen Goat Cheese Co.

sprinkle of paprika

pinch of nutmeg

salt & pepper to taste

 

In a medium pot, cook the pasta. (Start tasting after 6 minutes or so to make sure you don’t over cook it.)

 

While the pasta is cooking, melt the butter in a large saucepan over medium heat. Once the butter is a little bubbly, sprinkle the flour into the pan and whisk to make a roux. Keep gently whisking for about two minutes or until the roux is golden and slightly bubbly. Now pour in the beer, continuously whisking, followed by the cream, don’t stop whisking. Next, lower the heat and start adding in the cheese, continuously whisking to help it melt evenly. Once all the cheese is melted add the seasonings.

 

When the pasta is done, strain it then pour it back into the pot. Ladle enough cheese sauce into the pot to coat the pasta to your preference. (You can always add more.)

 

Divide the pasta into 2-3 bowls, top with some of the braised beef and a sprinkle of parsley and enjoy.