Yes, I’m Irish, in fact, my grandfather came over from Ireland in 1918 when he was 11 years old, so there. So, in honor of my Irish heritage, I made a Guinness Braised Beef for dinner. The first couple times I read the recipe I didn’t realize that it would take 3.5 hours. Good thing I read it through one more time, or we would have been having beef for breakfast. It sounds like a lot of work, but really, once it’s in the oven, there’s really nothing to do. To begin with , I browned the beef, made a quick roux, added beef broth, red wine and Guinness. Then over the next 3 hours garlic, bay leaves, mushrooms, shallots, rosemary, carrots, parsnips and potatoes are added. Cook it until everything is tender and you’re done.
We served this over mashed potatoes because we had about 5 pounds of leftover mashers in the fridge. So, why not. It’s Irish, right? Potatoes on potatoes.
Strangely, the recipe did not call for salt or pepper. So, we needed to add a bit at the table. But then it was good. Really good. The meat was very tender and the vegetables were so flavorful. The shallots were really fabulous with the gravy and the parsnips were sweet and savory.
Oh, and the beef we used was from our farm. Not our farm, but from Otis Family Farm from the St. Paul Farmer’s Market. We bought a box of meat last fall and are still workign our way through it. I love knowing where my food comes from.
yummmmmmm any leftovers? 🙂
Yes, plenty. Bring a bowl over and I’ll fill it up! Guess I didn’t realized just how much it would make!
If you’ve got any left, can you freeze it for me? I’m on the road this week, but would love to sample.
so sorry, most of it is gone. I’ve been picking out the parsnips and shallots, so it’s primarily beef and potatoes left. It’s been dinner three nights in a row.