What it is about the properties of Guinness that make it so exceptionally useful, exciting and tasteful in the kitchen… whether used for cooking Guinness Braised Beef Stew or baking a Guinness Chocolate Cake…?
Not to mention just how freggin’ good it tastes as a beverage! Guinness beer and beef are one of the best culinary matches of taste, ever. Next time you’re in a decent pub, order a Guinness & a burger… and think of me. You’re welcome~
THIS is exactly the kind of thing you want happily, every so slowly, bubbling away in your oven, tantalizing aromas wafting through the house, warming body & soul. This was made for winter weekend afternoons~
THIS is the kind of dish that can almost make you glad the temperature outside is minus-far-too-much.
This recipe is an amalgamations from many that I found online. After combining what I thought was the best of several, I them altered some ingredients AND gave much more instructions.
Like the proverbial turtle, who gradually, steadily wins the race, the long slow cooking of the short ribs brings out the very best in them. Toothsome, hearty and with a beef-i-ness that really is hard to rival in other cuts, this will bring about what can only be described as total carnivorous euphoria.
Serve with your favourite ‘comfort food’ base… be it mashed potatoes, soft polenta or whatever will bring about total culinary satisfaction.
Guinness Braised Beef Short Ribs
Be sure to dry, season and then thoroughly brown the ribs during the searing process – this is your very best opportunity to build flavour. For the purpose of trying this recipe, I used a smaller amount of ribs, which you’ll see in the photos. If you don’t want to make the full recipe that will feed 4 – 6, it’s easily divided for smaller quantities. Keep in mind it’s very rich, so small portions are appropriate.
3 TBSP extra virgin olive oil
2 pounds bone-in beef short ribs, cut into approx. 2 inch pieces
Freshly ground black pepper
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 cups approx. good quality beef stock (water is also OK to use as the Guinness has so much depth & flavour)
1 large can Guinness (500 ml)
Preheat oven to 325°
In a large Dutch oven over medium-high heat, heat the olive oil.
Season the short ribs with salt and pepper and sear until very well browned. This could take about 5 minutes per side, depending on your heat level, thickness of pot, etc. Do in batches if necessary.
Remove the meat from pan and set aside. Add the onions to the same pan and sauté until lightly browned, then add the garlic and cook until fragrant, about 1 minute. Add the carrots, a sprinkle of salt & pepper and let cook for another 5 minutes.
Add 1 cup of stock/water, scraping the bottom of pan with a wooden spoon, to release the lovely browned bits. Return the meat to the pot along with the the beer, adding stock or water to cover, and another sprinkle of salt and pepper. Bring the stew to a simmer, then cover and braise in the oven for 2 hours or until the meat is falling off the bone tender.
At this point, most recipes end. Here’s what I recommend, to really make the dish swoon-worthy:
- remove the ribs and set aside
- strain and reserve the cooking broth, to be reduced for thicker sauce like consistency
- I discarded the veg, but you could of course serve them
- bring the broth to a boil in a wide pot, then simmer until reduced and coats the back of a spoon, approx. 5 – 10 minutes
- remove bones from the ribs, and shred using forks
- ready to serve…
Serve on top of mashed potatoes, polenta or your favourite grain: I used braised lentils, with frozen green peas stirred in at the end of cooking (next time will stir in some cooked quinoa!) Almost anything will benefit with a good drenching of the sauce~