Beer and bacon in a spreadable form, this may be the best thing to ever come out of my kitchen. It is a simple food, a few ingredients that over time become large with flavor and possibilities. A conversation piece, something your guest won’t forget, or a handmade gift for those carnivorous beer lovers in your life. Although the cooking time is long, your active time is relatively short.
This is the perfect way to spend a lazy sunday afternoon: The smell of bacon welling up around you in a sun soaked kitchen with Delta Spirit rising from the speakers and the rest of the demanding world no longer existing. Just you, music and the transformation of ingredients happening on your stove. Cooking, creating, lingering in my kitchen gives a very grounded feeling to my over extend life. A reminder that I need to slow down and enjoy, just be. A recipe that ask little of me other that the time it takes to simply simmer is a reminder of that, just be.
Ingredients
12 oz bacon (8-10 strips)
4 cloves of garlic, smashed
1/2 cup yellow onion, chopped
12 oz amber ale
1/4 cup apple cider vinegar
3/4 cup brown sugar
Directions
In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until opaque, about 3 minutes. Add the garlic and stir for about 30 seconds. Add the amber ale and vinegar and scrape to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor and pulse until most of the large pieces have been chopped.
Serve at room temperature.
