BACON! We love bacon around here. And this recipe uses it in a way none of us have ever considered. We tried it – it was AMAZING! If you try it, tell us if we’re right in the comment section below. We bet we are.
- 12 oz thick sliced bacon (8-10 thick strips)
- 4 cloves of garlic, smashed
- 1/2 cup yellow onion, chopped
- 1 1/4 cups amber ale or imperial stout, divided
- 1/4 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 2/3 cup brown sugar
- 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 soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds.
- Add 1 cup beer and both vinegars, scraping 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 along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped. Serve at room temperature.
Thanks to The Beeroness for this recipe.