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Irish Short-Rib Stew with Braised Cabbage
Just in time for Saint Paddy's Day!
Let's face it, everyone's Irish at least one day out of the year. What better time to experience some of the best flavors the green island has to offer than Saint Patrick's Day? This very hearty and delicious stew uses the best flavors of Ireland and is an authentic dish that will make your Saint Patrick's Day celebration memorable! That is... if you can remember it. Erin go Braugh!
For the Braised Ribs
- 5 lbs. bone-in beef short rib (available through your local butcher)
- 1 tbsp. onion powder
- 2 tbsp. kosher salt
- 1 tbsp. garlic powder
- 1 tsp. crushed caraway seed
- 4 dried bay leaves
- 1/4 cup olive oil
- three 12 ounce bottles Guiness or similar stout beer
- 1 750 ml. bottle red wine (preferably port)
- 2 white onions (julienned)
- 2 lbs. carrots (cut into coins or baby carrots)
- 1/2 cup demi-glace
- 2 tbsp. fresh chopped thyme
- 2 ribs celery (small diced)
For the Cabbage
- 1/2 head green cabbage (julienned)
- 1/4 cup of the braising liquid
- 3 tbsp. butter
- 1/4 cup manufacturing creme
- cracked black pepper to taste
Braising the Short Ribs...
This is the most time consuming part of this stew but the results are well worth it! Place a large roasting pan over two hot burners and add the olive oil. Next, season your short ribs on all sides with the onion powder, salt, garlic powder and crushed caraway seeds and carefully place in a single layer in the roasting pan. Brown evenly on all sides (about 3 minutes on each side) rotating around the pan to avoid uneven scorching. Once all the sides are evenly browned, deglaze the pan with the beer and the red wine. Add the bay leaves, white onions, carrots, demi-glace, fresh thyme and celery and bring the liquid to a boil. Allow to boil rapidly for five minutes then reduce the heat to medium low and cover the roasting pan with a tight-fitting lid. Continue to cook for about another two hours or until the rib meat starts to fall away from the bones.
Braising the Cabbage...
In a large saute pan, melt the butter and saute the cabbage until it starts to wilt. Add 1/4 cup of the short rib braising liquid to the pan and continue to saute for another minute. Add the creme and cook until the cabbage has reached desired doneness (about two minutes). Add cracked pepper to season and serve immediately.
Putting it all Together...
In a shallow bowl, spoon in a desired amount of the braised cabbage and then top with a desired amount of the short rib and broth. If desired, you can easily remove the bones before serving. Make sure to have some fresh whipped potatoes or gratin when serving this dish, and for a traditional Irish feast, have some Irish soda bread on hand to sop up all the delicious broth. Enjoy with your favorite Irish stout!
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