Happy St. Patrick's Day!
Some of you may recall my mission to create Guinness-braised short ribs, and what I created was, in fact, Guinness-braised long ribs. This year, I pledged to rectify this situation. My plan was simple:
1) Buy beef short ribs when my darling butcher put them on special.
2) Label said shortribs.
3) Freeze said labelled short ribs.
4) Easily retrieve actual short ribs from the freezer, thaw and make Guinness-braised short ribs.
I am happy to report that my mission was successful.
I bought; I labelled; I froze; I retrieved; I thawed; I made Guinness-braised short ribs.
Although they were really good with a side of mashed potatoes and steamed veggies, I didn't actually want Guinness-braised short ribs.
I wanted Guinness-braised short rib poutine. Tender meat in a rich gravy, over a bed of golden crispy-on-the-outside and fluffy-on-the-inside chips. Sauteed mushrooms strewn overtop and soft bleu cheese lightly blessing the entire glorious plate.
Yes. That's what I wanted. And that's exactly what I got: a warm dinner plate of happy.
Of course the main part of this recipe is the short rib recipe itself. I went back to my Steak and Guinness stew recipe and made a few minor adjustments. The poutine itself is a non-recipe recipe, and very much up to your individual palate:
Guinness-braised shortrib Poutine
Guinness-braised short ribs, meat cut off the bone (recipe follows)
Gravy from the above short ribs
Bleu Cheese (Cashel, if you want to continue the Irish theme)
1 clove garlic, minced
1dspn/2tsp/10ml mustard powder
0.5tsp/2.5ml black pepper
375ml/1.5c Guinness (or any other brand of stout you prefer)
1kg/2lbs beef shortribs, cut into 4cm (1.5") pieces
400g/14oz mushrooms, sliced
0.75tsp/3.75ml black pepper
2 medium onions, slivered nose-to-tail
2 fat cloves garlic, minced
2 celery ribs, finely diced
1 carrot, finely diced
625ml/2.5c diced tomatoes, fresh or tinned
125ml/0.5c Guinness (as above...or any other brand of stout you prefer)
375ml/1.5c beef broth
125ml/0.5c tomato paste
1tsp paprika (hot, preferably)
3 sprigs thyme
2 sprigs rosemary
2 bay leaves
40g/3Tbsp/45ml soft butter
25g/3Tbsp/45ml ap flour
1-2Tbsp/15-30ml Worcestershire sauce
Mix marinade ingredients together in a zippy bag and add shortrib pieces. Let marinate overnight.
Remove the meat from the zippy bag, and pat dry. Do not throw away the marinade.
Heat your brasier pan or dutch oven over a hob and slick the bottom with oil. Sear the meat on all sides and set aside.
Add more oil, if necessary and add the tomato paste and fry until the sugars caramelise and the paste's colour deepens to a brick red. Remove from pan.
Tip in the onions (with more oil, if necessary) and caramelise to a light golden colour. Add garlic to the pan and mix. Once the garlic releases its perfume, stir in the celery and saute until translucent.
Preheat your oven to 190C/375F.
Add the seared meat, with its juices to the vegetables. Pour in the marinade along with the diced tomatoes, Guinness, and enough beef broth to cover. Stir in the tomato paste. Add the paprika, thyme, rosemary and bay leaves. Stir well. Let the mixture come up to a boil and keep it there for 15 minutes, stirring occasionally.
Lid the pot and pop into the oven to braise for two hours.
While the meat is simmering, melt oil and butter together; add salt and pepper. Tip in mushrooms and sauté until lovely and soft. Remove the fungi from the pan and set aside.
Just before your timer dings, knead the butter and flour together into a beurre manié.
After the dinger dings, put the pot back onto a medium-low flame on the hob. Remove about a cup's worth of liquid and mix it with the beurre manié and pour back into the stew. Stir well. Add the mushrooms and Worcestershire sauce and simmer for 20 minutes before serving.
I'm a quill for hire!