Braised Shortrib Stout And Potato Potpies Recipes

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STOUT-BRAISED SHORT RIBS



Stout-Braised Short Ribs image

This is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you. Pair it with some rice or potatoes.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 tablespoons olive oil
4 pounds boneless short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, chopped
2 large carrots, diced
2 stalks celery, coarsely chopped
2 cups Irish stout, such as Guinness
2 cups beef stock
Mashed potatoes, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
  • Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
  • Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
  • Serve on top of mashed potatoes if desired.

STOUT-BRAISED SHORT RIBS



Stout-Braised Short Ribs image

Categories     Beer     Braise     Beef Rib     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 20

1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout such as Mackeson or Guinness
2 (14- to 15-oz) cans diced tomatoes
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
Special Equipment
a wide 6-qt heavy nonreactive pot with a lid

Steps:

  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
  • Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
  • Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
  • Skim off excess fat from surface of sauce. Discard bay leaves.

CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

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