I couldn’t find some corned beef for St. Patrick’s Day…so a little research and I found this recipe at the Guinness website. I’ve made a few alterations, and this is what I did:
(Serves two)
Ingredients:
2 lbs beef short ribs(because I am a beef lover)
1 can Guinness® Draught
2 carrots, diced
2 celery stalks, diced
2 chopped onions
4 sprigs of fresh thyme
Canola oil
2 tbsp Tomato paste
Beef stock, (just enough to cover the veggies)
Salt and pepper to taste
Method:
Preheat oven to 350°F.
Season short ribs generously with salt and pepper. Coat your pot with canola oil and pan sear short ribs in batches. When the meat is seared to an amber brown colour, remove to plate. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes. Add the can of Guinness® Draught to deglaze the pot over medium heat.
Bring the ribs back to the pot, then add beef stock, tomato paste and fresh thyme to the roasting pan and cover tightly. Place meat into preheated oven and braise for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cook times may differ.
Remove short ribs from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.
When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve with garlic mashed potatoes.