Recipe: GUINNESS BRAISED SHORT RIBS IN SODA BREAD
Beef beef beef. This dish of short ribs braised in Guinness is me on a plate and if you don't like it then that's a sad thing. Vote for me!
- 200 g plain flour
- 550 g wholemeal flour
- 2 tsp bicarbonate of soda
- 2 tbsp soft brown sugar
- 1 tsp salt
- 300 ml stout
- 200 ml buttermilk
- 2 ea star anise
- 2 sprigs thyme
- 1 sprig tarragon
- 150 g brown sugar
- 1 pt guinness
- 1 kg beef short ribs
- 2 ea onions
- 3 cloves garlic
- 2 ea carrots
- 250 ml beef stock
- 1 sprig thyme
- 1 sprig tarragon
MAKE THE BREAD
Preheat the oven to 230C.
Add the flours, bicarb of soda, sugar and salt to a mixing bowl and stir to combine.
Pour in the stout and buttermilk. Mix well to form a wet dough.
Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently into a ball
Grease a baking tray with a little oil and place the dough onto the tray. With wet hands, pat down and smooth the to. Set aside for 10 minutes to rest.
Bake for 10 minutes, then lower the oven temperature to 180ºC. Bake for another 25 minutes, until the top is golden brown.
Leave to cool on the tray for 5 minutes then turn out onto a rack.
MARINATE THE BEEF
Add the star anise and herbs to a bowl with the sugar and the guinness.
Submerge the ribs into the marinade and leave for 2 hours.
START THE STEW
Peel and slice the onions. Heat a large saucepan over a medium heat. Drizzle in the oil and butter then add the onions.
Cook the onions gently, lowering the heat if they begin to catch on the bottom, for 45 minutes, until they are a deep golden brown and sticky.
Peel and crush the garlic into the large saucepan. Peel and dice the carrot into 1cm cubes, add to the same pan.
COOK THE BEEF
Preheat the oven to 140°C.
Tip the ribs and their marinade into the saucepan, pour over the beef stock, cover with a lid and place into the oven to cook for 3 hours.
Remove the ribs from the oven once cooked. Scoop the ribs from the liquid, remove the bones and cut into large cubes. transfer to a plate and cover with tin foil to keep warm.
PUT THE STEW INTO THE BREAD
Reduce the remaining liquid to a saucy consistency if you need to, then add the ribs back in and heat for a few minutes to warm through.
Slice the top off and scoop the middle out of the bread. Add half of the scooped out bread chunks to the sauce to thicken it. Pour the stew into the loaf. Garnish with some thyme and tarragon leaves.
Serve in the middle of the table for everyone to dig into.
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