Ale-8-One has been bottled in Winchester since 1926. The ginger-flavored formula was developed by the late G. L. Wainscott and is still a closely guarded secret. If Ale-8-One is not available in your grocery store, in this recipe any spicy ginger ale will do. Our choice for honey is a local raw honey crafted by the Hosey family in Midway. The family has over 200 hives across Kentucky and Indiana. A light, mild honey called Honeytrees is available in the spring, made by honeybees from the nectar of indigenous trees such as black locust, tulip poplar, basswood, yellow wood, honeysuckle bush and sourwood.
Hoppy Henton raises Black Angus cattle right down the road from Woodford Reserve. When cooking with grassfed beef, use a lower cooking temperature than normal to preserve the moisture and flavor.
Ingredients
SERVINGS: 6
- 1 and ½ pounds local grassfed ground beef
- 1 medium onion, finely diced (about 1 cup)
- 1 clove garlic, minced
- 1 and ½ tablespoons flour
- 2/3 cup ketchup
- ½ cup Ale-8-One ginger ale
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons honey
- 1 teaspoon dry mustard
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Brown ground beef, onion and garlic in skillet over medium heat. Remove from heat and drain excess fat.
- Stir in flour and mix well. Cook for about 2 minutes over medium heat, then add remaining ingredients. Cover, reduce heat to medium-low and simmer for 15 minutes. To make the mixture extra sloppy, add more Ale-8-One as needed. Serve warm on sturdy buns.
