CoCoNut Porter Sopa
The spring chills are still in the air with crisp breezes and bright sun sparkling during the day. Yet, it is very cool on the coast in the evenings. Put your socks on kind of cold. So I’m thinking it is not too late in the season for a hearty soup bringing on the warmth like a welcome blanket.
In most things cooking I let the ingredients on hand dictate the outcome of any given meal. It is determining the possibilities that makes it all so darn fun. Hidden in the downstairs refrigerator were three cans of Maui Brewing Companies CoCoNut Porter. I first tried this on Maui at the brewery. (The canned version scored from BevMo.) Tonight’s inspiration comes from the Silver Palate Beef Carbonnade recipe I’ve that prepared many times over the years and the fabulous Sopa at LaSalette, Sonoma.
A good ‘ol beef chuck roast, sweet Vidalia onions, parsnips and bacon meld together into layers of rich, velvety intensity. The CoCoNut Porter by itself has a chocolaty smooth flavor, with a hint of toasted coconuts and a back finish of coffee. Zounds! This Sopa is served with crusty day old french bread, mashed sweet and yukon potatoes.
Somewhere, pictured in my mind’s eye is a Hawaiian shirt wearing person of Portuguese descent, holding up a pint and sending a wink my way. Aloha!
|Chuck Roast is transformed into CoCoNut Porter Sopa!|
5 .lb Chuck Roast
6 slices bacon, cooked and finely chopped
2 Vidalia Onions, chopped
1 Parsnip, diced
1 Celery Stalk, diced
1 12 oz can Maui Brewing Company CoCoNut Porter
2 fresh thyme sprigs
2 small bay leaves
¼ teaspoon fresh ground pepper
Kosher Salt to taste
Fresh Chives to garnish
Side: Mashed Yukon Gold and Sweet Potatoes
2 large Yukon Gold Potatoes, cut into 1” pieces
1 large White Sweet Potato, cut into 1” pieces
Cover with water in medium sauce pan, bring to boil. Cook 12 minutes until fork tender, drain.
Mash with butter and milk, rustic consistency, not too smooth.
In 3.5 qt enameled covered casserole, heat 1 tablespoon olive oil, cook bacon until crisp and remove from fat, drain pieces on paper towel. Check quantity of bacon fat, I spooned out all but about 2 tablespoons. Pat roast dry with paper towels and brown both sides in bacon fat, remove and set aside on plate. Put diced veggies and onions into casserole and cook over medium heat until caramelized, about 7-10 minutes. De-glaze bottom of pot with CoCoNut Porter, scrape up the bits off the bottom with wooden spoon. Add roast back in, add thyme sprigs, bay leaves, pepper and bring to a boil. Cover and lower heat to medium simmer (still a little bubbling going on) and cook for 2 ½ hours until roast meat is easy to cut with fork. Remove meat from stock, skim excess oils from top of stock. Taste stock and add salt and pepper to your liking.
To serve, cut meat into portions, place in wide bowl, add thick crusty bread and scoop of mashed potatoes. Ladle broth and vegetables around the meat. Sprinkle with fresh chopped chives and bacon. Traditional Sopa uses fresh mint leaves and would be pretty too.