Braised Shortrib, Stout, and Potato Potpies |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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From Martha Stewart Living Magazine. Ingredients:
4 lbs boneless short ribs, cut into 2-inch pieces |
coarse salt |
fresh ground black pepper |
1/3 cup all-purpose flour |
3 tablespoons safflower oil |
1 medium yellow onion, halved and thinly sliced |
5 garlic cloves, thinly slices |
2 (12 ounce) bottles guinness stout (3 cups) |
2 rosemary sprigs |
1 lb baby onion (i left these out) |
6 mediium russet potatoes (3 1/2 lbs) |
extra virgin olive oil |
coarse salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 300 degrees.
2. Make the filling: Season short ribs with salt and pepper. Dredge short ribs in flour, coating on all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown shortribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
3. Reduce heat to medium. Add yellow onions 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.
4. Remove Dutch oven from oven, add baby onions, if using. 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 amoung eight 1 cup pie plates, or transfer to a 12 gratin dish.
5. 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 (one hour for large potpie).
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