PEI Beef Sliders with Stout-Tomato Jam

Stout Tomato Jam

Makes 2 cups


  • 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


  • 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


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


  • 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.