14.3.11

Guinness-Braised Short Ribs With Colcannon To Celebrate St. Patrick's Day


When you think in St Patrick’s Day, traditional icons like leprechauns, pot of gold, rainbows and shamrock come to mind. Talking about traditions, is there a better meal for this day than colcannon? Actually, there is… Colcannon accompanied by a Guinness in your pint glass and your plate. Guinness-braised short ribs with colcannon will bring the Irish fortune and good luck to your dinner table celebration!

The colcannon is a age-old Irish dish made mainly with mashed potatoes and cabbage, or kale. The beef short ribs are slow-cooked with Guinness Extra Stout, which gives a rich deep color and bittersweet flavor. The smell and flavors are absolutely scrumptious, and the result is a fantastic tender and juicy meat.








Guinness-Braised Short Ribs
(adapted from here)

Ingredients:
4 lb. beef short ribs
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, diced
some baby carrots
2 celery stalks, diced
6 garlic cloves, sliced
2 cups stout
8 fresh flat-leaf parsley sprigs (optional)
Directions:
Season the short ribs generously on all sides with salt and pepper. In a large fry pan over mediumhigh
heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs
on all sides, 3 to 5 minutes per side. Transfer to a plate.
In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring
occasionally, until softened, about 5 minutes. Season with salt and pepper.
Slow cooker method: Transfer the short ribs and vegetables to a slow cooker and add the stout.
Cover and cook according to the manufacturer's instructions until the meat is very tender, about 6
hours.
Oven method: Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and
add the stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake
until the meat is very tender, about 4 hours.
Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an
immersion blender, puree the sauce until smooth.
Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley
sprig. Serve immediately. Serves 8.


Colcannon
(adapted from here)

Ingredients:
2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter
3/4 cup milk
4 bacon slices, cut into 1/2-inch dice
4 large shallots, thinly sliced
1 large leek, white and light green portions,
halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and
coarsely chopped
1 small head napa cabbage, about 1 lb., cored
and coarsely chopped
1/8 tsp. mace or freshly grated nutmeg
Directions:
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the
water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes
are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter
melts and the mixture is hot, 8 to 10 minutes.
Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk
mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set
over a large saucepan of barely simmering water to keep warm.
Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring
occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to
a paper towel-lined plate. Set aside.
Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek
and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted
but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes.
Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the
cabbage mixture and serve warm. Serves 8.

3 comments:

  1. This is outstanding! I think my husband would absolutely love this. I'm glad I've learned about a new Irish recipe, thanks!

    ReplyDelete
  2. Arrasou Lulu!!! Tô muito feliz por você!!! Beijos com carinho!!!

    ReplyDelete
  3. que combinaçao perfeita, lu!
    beijao

    ReplyDelete

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