Monday, January 21, 2013

Braised Beef Short in Guinness

feed 6 to 8 people
3 to 4 pieces bone-in and boneless short ribs per person, cut into same size

3 tablespoons olive oil

Coarse salt and freshly ground pepper

1/2 cup buckwheat flour

1 medium yellow onion, halved and thinly sliced

3 garlic cloves, thinly sliced

3 to 4 carrots

12 to 15 mushrooms

2 large cans Guinness, 1 bottle light beer

1 liter beef stock

1 rosemary sprigs, 2 sprigs of thyme

2 cups cipollini onions or pearl onions, peeled



  1. Preheat oven to 375 degrees. Season short ribs with salt and pepper.
  2. Heat oil in a large pot or Dutch oven over high heat. Working in batches, brown short ribs, about 2 minute per side, transfer to a large metal tray using kitchen tongs and set aside.
  3. Once your done with the ribs, in your pot or Dutch oven over at medium heat sweat the yellow onion, then the garlic. 
  4. Add your short brown ribs and half the carrots back in your pot, dredge short ribs with flour, coating all sides, add all the beer and beef stock bring to a simmer.
  5. Add rosemary, thyme a touch of salt and pepper, place in the oven  no cover for 3 1/2 hours.
  6. Roast the cipollini onions on a tray with a touch of olive oil then set aside.
  7.  Every hour or so, remove you Dutch oven from oven, and give it a stir.
  8.  After about 2 hours add the rest of the carrots and the mushrooms...continue to braise for about another hour and a half or so until meat is almost tender.
  9.  Once the meat is almost fully cooked to tender, remove the meat cubes from the sauce and place on a baking sheet and place the baking sheet in the oven on the top shelf for about 30 minutes
  10.  Place you pot on the stove top, bring to a boil and let reduce for about 30 minutes or until it becomes just the right thickness.  Remove the meat cubes from the oven and place back into the sauce which is now perfect texture.
  11.  Add your cipollini onions and season with salt and pepper.
  12.  Serve warm with mashed potatoes and Brussels sprouts

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