A unique twist on comfort food, featuring tender, shredded beef braised in a dark ale sauce with sweet caramelized onions and smoky lardons, all sandwiched in crispy tortillas.

Servings: 4-6 servings (makes 8-12 quesadilla halves)
Prep Time: 20 minutes
Cook Time: 3 hours 5 minutes

Ingredients

• 1 tablespoon Goose fat (or oil of your choice)
• 200 grams Smoked lardons or smoked bacon, snipped into strips
• 3 large Onions, finely sliced
• 1 teaspoon Ground allspice
• 1 teaspoon Dried thyme
• 1 kilogram Shin of beef, in approx. 4-5 cm cubes
• 30 grams Plain flour
• 400 millilitres Beef stock
• 2 teaspoons Wholegrain mustard
• 2 tablespoons Soft dark brown sugar
• 400 millilitres Dark Belgian dark ale
• 3 Bay leaves
• 1/2 teaspoon Maldon sea salt flakes (or pouring salt)
• 1 pinch Black pepper
• 8 Tortillas (large flour)
• 2 cups Cheese (e.g., cheddar or Monterey Jack), shredded
• As needed Oil for cooking tortillas

Instructions

1. Heat goose fat (or oil) in a large pot. Add lardons and cook until crispy. Remove and set aside.
2. Season beef cubes with salt and pepper, then dredge in flour. Brown beef in batches in the pot, then remove.
3. Add sliced onions to the pot and cook over medium-low heat until very soft and deeply caramelized, about 15-20 minutes. Stir in allspice and thyme; cook for 1 minute.
4. Return beef to the pot. Stir in beef stock, mustard, brown sugar, and dark ale. Add bay leaves and half of the cooked lardons. Bring to a simmer.
5. Reduce heat to low, cover, and braise for 2 hours, or until beef is very tender. Remove bay leaves.
6. Remove beef from the pot and shred using two forks. Return shredded beef to the pot with the sauce and stir in the remaining crispy lardons. Simmer uncovered for 10-15 minutes to reduce sauce slightly if desired.
7. To assemble quesadillas: Heat a lightly oiled pan over medium heat. Place a tortilla in the pan. Sprinkle half with shredded cheese, then a portion of the beef and onion mixture, then more cheese. Fold the tortilla over and cook for 3-4 minutes per side, until golden brown and cheese is melted. Repeat for remaining quesadillas.
8. Cut into halves or wedges and serve hot.