Irish Stout Sauce

This is a hearty and spicy sauce recipe made with Irish stout beer, which you reduce with serrano peppers and other vegetables, then strain and thicken slightly. It does wonders to grilled meats. We used it recently over a pork roast and greatly enjoyed it.

Ingredients

• 10 ounces Irish Stout beer
• 4 serrano peppers, chopped
• 1 small carrot, chopped
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1/4 cup flour
• 5 sprigs fresh rosemary
• 1/4 cup white wine
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking Directions

• Heat a large pan to medium heat and add olive oil with onions, carrots, serranos and celery. Cook about 5 minutes, or until vegetables have softened.
• Add garlic and cook one minute. Stir.
• Add flour and stir. Cook 2 minutes.
• Add wine to deglaze. Cook about 2 minutes to reduce.
• Add rosemary sprigs, Irish stout beer and vegetable broth.
• Reduce heat and simmer about 40 minutes to allow the mixture to reduce. If it gets too thick, add more broth.
• Strain the sauce into a saucepan and season with salt and pepper.
• Cook about 5 more minutes and serve!