BRAISED SHORT RIB, STOUT, AND POTATO POTPIES
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes eight mini potpies or one 12-inch potpie
Number Of Ingredients 12
Steps:
- Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
- Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
- Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).
POTATOES IN STOUT
One of the most versatile foods is the potato. You can never have enough potato recipes. This one is for the more grown up palate
Provided by GingerlyJ
Categories Potato
Time 1h10m
Yield 6 potatoes, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degress and butter a 13x9 inch baking dish.
- wash potatoes but don't peel them. thinly slice potatoes and layer with sliced onions and half the bacon in the baking dish.
- add salt and pepper to each layer and dot with butter.
- pour beer over potatoes. cover and and for 30 minutes.
- remove dish from the oven. uncover and pour the heavy cream and bake uncovered for 30 more minutes.
- chop chives and top dish along with paprkia and remaining bacon.
Nutrition Facts : Calories 642.5, Fat 22.1, SaturatedFat 12.7, Cholesterol 65.3, Sodium 217.1, Carbohydrate 56.4, Fiber 4.2, Sugar 2.2, Protein 8.5
SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
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STEAK AND STOUT WITH POTATOES - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
5/5 (7)Servings 4Cuisine IrishEstimated Reading Time 2 mins
- Cube the beef and remove any excess fat. Season well with salt and pepper. Brown in a large pot with the oil and 1 Tbsp. butter. Remove and set aside.
- Brown onions in the same pan for 4-5 min. Return the steak and add stout, beef stock, bouquet garni and top with the sliced potatoes. Cover the pot with a tight fitting lid and let simmer for 1 hour.
TOP 10 WAYS TO COOK WITH STOUT | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- Guinness & honey glazed pork loin. Like all beer, the sugar content of stout is high. This means it can be reduced to a syrup, ideal for making into a glaze for meat.
- Stout-braised steak with stacked chips. There are few better ways to use up a few glugs of stout than in a steak and ale pie. But if you fancy venturing beyond the comfort food realm, pick up some more unusual cuts of steak and experiment with cooking methods.
- Guinness, treacle & ginger pudding. Soaking dried fruit in a liquid is a clever way to plump it up and unlock the flavour. Fruit juice, wine or even plain water work well, but if you want a deep base for a pudding, add some stout along with citrus peel and apples.
- Highland beef with pickled walnuts & puff pastry top. The traditional method of adding oatmeal to stout gives it a smooth texture and rounded finish. Try to source an authentic Scottish version and use it in this rich beef stew.
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