Open-Face Roast Beef sandwich with Bacon Oil and Beer reduction

|Main Dishes
 

Open-Faced Roast Beef Sandwich with Kiltlifter Ale, Bacon Oil Reduction
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Recipe type: Main
Author: Perry Rea
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4-6
Ingredients
  • For each Sandwich:

  • 1 slice marbled rye bread
  • 6 oz. all natural roast beef, sliced
  • 1/4 cup sun dried tomatoes, sliced thin
  • 1/8 cup carmelized onions
  • Kiltlifter Bacon Oil reduction (recipe below)

  • Kiltlifter Bacon Oil Reduction (enough for 4-6 sandwiches)

  • 3 tbsp. QCOM bacon oil
  • 1/2 cup yellow onion, minced
  • 1 tbsp. garlic, minced
  • 1/2 cup white wine
  • 8oz. Kiltlifter beer (or favorite amber beer)
  • 1 1/2 cups beef stock
  • 1 tbsp. prepared horseradish
  • corn starch slurry**
  • 1 cup heavy cream
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh thyme, chopped
  • salt and pepper to taste
Instructions
  1. Heat bacon olive oil in a medium saute pan at medium high heat
  2. Add onions and cook for 2-3 minutes until glassy.
  3. Add garlic and cook for an additional minute.
  4. Deglaze with white wine.
  5. Add Kiltlifter, beef stock, horseradish and cornstarch slurry, bring to a boil, and reduce by half
  6. Add heavy cream, bring back to a boil, then simmer for 15 minutes until thickened.
  7. Add salt and pepper to taste.
  8. Add fresh herbs and simmer for another minute.
  9. **cornstarch slurry mixture is 1tbsp. of cornstarch mixed with 2 tbsp. of water.
  10. Assembling the sandwich:
  11. Grill or toast the marbled rye bread.
  12. Place carmelized onions and sundried tomatoes on the toasted bread.
  13. Dip roast beef in reduction sauce to heat, then place on the toasted bread.
  14. Pour reduction sauce over the sandwich and garnish with fresh herbs.
  15. Serve hot

Download Open-Face Roast Beef Bacon Oil and Beer Reduction Recipe