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Guinness braised Short-Rib with Hasselback Potato from the Beefer

Guinness braised Short-Rib with Hasselback Potato from the Beefer

Most people go with corned beef and cabbage for St. Paddy’s Day. I have had it many a time served from my Irish in-laws, but let’s face it. It’s boiled meat and boiled cabbage. Boiling anything doesn’t make it taste great, it makes the water taste great. It’s how we make broth or soup. This year on St. Paddy’s, why not go with some Guinness short ribs and Hasselback potatoes, and kick up the revelry a few notches?

Ingredients:

  • 4 pieces (about 2-3 lbs) bone-in short-ribs (we only show cooking three, but the fourth is there to make for an even amount of people)
  • 2 tbsp canola oil (any vegetable oil will work) divided
  • 2 cups beef stock
  • 2 cans Guinness
  • 2 oz Italian parsley finely chopped
  • 2 Idaho potatoes
  • 1 stick butter softened
  • 1 stick butter melted
  • Salt & pepper to taste

1) Instructions:

  1. Pre-heat oven to 400, trim any excess fat from the ribs and season well with salt & pepper
  2. In a large sauté pan sear the ribs in 1 tbsp of canola oil over medium/high heat for approximately 6 minutes per side, make sure to sear on all sides:

Place ribs in a roasting pan and de-glaze the sauté pan with the Guinness making sure to scrape all brown bits from the pan. Pour the beer mixture over the ribs and add the beef stock, cover with aluminum foil and braise for about 3 hours

Thoroughly scrub the potatoes making sure all dirt is removed. Working with the potato parallel to the cutting board, slice perpendicularly spacing about 1/8’ apart and make sure to not cut all the way through

Place the potatoes on a shallow sheet pan lined with aluminum foil. Spread apart the slices and brush a melted butter in between each piece reserving about 2 tbsp. Sprinkle each piece with salt & pepper as well. Bake potatoes for about 45 minutes then brush with remaining melted butter and dust with chopped parsley

Once the ribs are fork tender, strain the braising liquid into a small saucepan and reduce on medium heat until reduced by half. Allow the reduction to cool and dip the ribs in to coat.

Once the reduction has cooled, place the softened butter in a food processor and process until doubled in volume. While the machine is running, add the reduction 1 spoonful at a time until done: 

Guinness braised Short-Rib - BEEFER_FINAL02
Guinness braised Short-Rib - BEEFER_FINAL06

Pre-heat the Beefer on medium/low. On the lowest rack position broil the short ribs, bone side down, for about 6 minutes and then turn and repeat: 

Heat the potatoes on the same rack setting and the same heat setting for 4 minutes watching carefully not to over brown:

Spoon about 1 tbsp of the Guinness reduction butter on each rib and broil on medium heat until just melted:

Guinness braised Short-Rib - BEEFER_FINAL07
Guinness braised Short-Rib with Hasselback Potato from the Beefer

Plate and sprinkle with parsley to finish

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Dijon Lamb Chops with Garlic Fingerling Potatoes

There is something magical about lamb. On its own, as a red meat, it is a little bland, but that makes it the perfect canvas for so many flavors that it takes in beautifully via a brine/marinade or, in this case, a Dijon topping. Couple that with what the Beefer does to red meat and this is a winner, winner, lamb chop dinner!

Ingredients:

  • 2 lbs lamb chops
  • 2 oz whole grain Dijon mustard
  • 4 oz panko breadcrumbs
  • 1 bag fingerling potatoes
  • 1 stick of butter
  • 1 tbsp minced garlic
  • 1 tbsp Italian parsley
  • Salt & pepper to taste

1) Instructions:

In a medium saucepan, cover fingerlings with cold water and bring to a boil on medium/high heat until tender. Once cooked, drain the potatoes and return to saucepan with the butter and garlic.  Over medium heat, sweat the potatoes and garlic in the butter until fragrant, stirring constantly (about 8 minutes), remove from heat, add parsley and adjust seasoning

Dijon Lamb Chops - BEEFER_FINAL04

Pre-heat Beefer on medium/high heat. Season the lamb chops with salt & pepper then place on the fourth rack position (careful not to crowd the chops so proper searing can occur):

Dijon Lamb Chops - BEEFER_FINAL06
  1. Sear the chops for 60 seconds then turn to sear the other side. Allow chops to rest for 2 minutes before proceeding
  2. Place about ½ tbsp whole grain mustard on each chop and smear into an even coating. Sprinkle with panko and gently shake the pan to promote even disbursement:
Dijon Lamb Chops - BEEFER_FINAL07
  1. Turn the Beefer to medium/low heat setting and broil the Dijon chops on the lowest rack setting allowed until evenly browned (closely monitor the chops at this point to avoid burning):
Dijon Lamb Chops - BEEFER_FINAL05
  1. Allow chops to rest for an additional 2 minutes before serving
  2. Evenly place the fingerling potatoes on a rack and broil on medium/low using the lowest rack slot. Broil potatoes for about 90 seconds, turn and repeat while looking for light browning:

Spread out the fingerling potatoes on a plate, top with the lamb chops and sprinkle with parsley to complete the dish.