Stout Tomato Jam

Makes 2 cups

Ingredients

• 2 tbsp Canola Oil
• 1 large Yellow Onion, sliced thin
• 1 clove PEI Garlic, minced
• 1 cup PEI Brewing Sydney St. Stout
• 1 can (796 ml) Whole Stewing Tomatoes
• 1 can (796 ml) Diced Tomatoes
• 2 tbsp Crosby’s Molasses
• to taste Salt & Black Pepper

Method:

• Heat a medium pot over medium-high heat; add canola oil.
• Add onions and reduce heat to medium-low. Sauté mixture until onions are fragrant and softened; add garlic.
• Add the stout and bring to a simmer, while scraping the bottom of the pot with a wooden spoon; cook until liquid has reduced by half.
• Drain liquid from canned tomatoes. Add the tomatoes and simmer for 15-20 minutes; stirring often.
• Add the molasses and season with salt & black pepper.
• Remove from heat and allow to cool before serving or refrigerate until ready to use.

PEI Roast Beef

Ingredients

• 3 lbs PEI Beef Roast
• 2 tbsp Canola Oil
• as needed Salt & Black Pepper

Method:

• Preheat oven to 475°F. Drizzle beef with canola oil and season with salt & black pepper.
• Place onto a baking sheet. Place roast into oven and reduce temperature to 400°F.
• Cook beef to medium-rare (135°F) or to desired doneness.
• Remove from oven and allow to cool before slicing.
• Thinly slice beef against the grain to attain 36 slices.

To assemble PEI Beef Sliders:

• 12 each Slider Buns
• 1 cup Stout-Tomato Jam
• 2 cups Spinach, removed from stems
• 36 each PEI Roast Beef, thinly sliced
• 1 pkg Goat Cheese, softened

• Place slider buns onto a cutting board and cut in half lengthwise.
• Top bottom half of bun with tomato jam, spinach then 3 slices of roast beef.
• Spread goat cheese onto top bun and place onto slider. Serve immediately.