We love discovering down-homey, comfort food right here in our backyards. So we challenged a Disney Springs joint to deliver on our craving.
Chef Cory Hoekstra is City Works' executive chef. He is all about putting twists on American classics, like the good ol' sloppy joe.
“It's not your can of “generic” sloppy joe,” he smiles. “We're going for that down-home, feeling, right? What's more down-home than sloppy joe?”
Chef incorporates more than 20 ingredients in this dish, from bacon and beef to garlic and mustard.
Sloppy Joe by City Works Eatery & Pour House
Canola Oil- 2 Tablespoons
Ground Beef- 4 pounds
Bacon, diced- ¼ pound
Yellow Onions- 1 small onion
Red Bell Peppers- 1 small pepper
Jalapeno Pepper- 1 pepper
Chopped Garlic- 1 Tablespoon
Red Pepper Flakes- 1/2 teaspoon
Onion Powder- 2 teaspoons
Chili Powder- 2 teaspoons
Kosher Salt- 2 teaspoons
Ground Black Pepper-1 Tablespoon
Ground Coriander-2 teaspoons
Whole peeled tomatoes, pureed in juice- 1/ 28 oz can
Light brown sugar- 3.5 teaspoons
Left Hand Milk Stout- 1/ 12 oz bottle
Chicken Stock- ½ cup
Dijon Mustard- ½ oz
Tomato Paste- 2 tablespoons
Masa (Corn Flour)- 2 teaspoons
Unsalted Butter- ¼ stick of butter
1. In a large pot on a stove, set heat to medium-high. Add oil and when oil is hot add ground beef, cook until meat is browned. Remove meat from skillet and drain off excess oil.
2. Add diced bacon to same pot, cook until crispy- remove and strain excess grease.
3. Turn temperature down to medium heat, add yellow onions and cook until onions are translucent.
4. Add bell peppers and cook for 5 minutes stirring occasionally.
5. Add jalapeno and cook for 2 minutes.
6. Add cooked ground beef back into mix, and the reserved bacon.
7. Add all spices and mustard, mix well cook for 5 minutes.
8. Add beer and de-glaze, reduce by half.
9. Add pureed tomatoes and chicken stock, bring to a boil, when boiling reduce heat and simmer until thick and saucy.
10. In a separate pot make a roux with butter, masa (corn meal) and tomato paste.
11. When mix is thick and saucy add roux and simmer to thicken.
12. When done, serve immediately!