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Monday Meals: Braised Short Rib Pot Pies

We made this last night for our dinner and it was a hit for Nate and I but Dee wasn’t really a fan, of course she’s not much of a fan of anything besides peas, carrots, macaroni and cheese and hot dogs these days(yeah – healthy I know).  We found it to be the perfect winter meal – hearty and rich!  Short ribs stewed in Guinness make up the filling and crisped potatoes are used for the crust.  It’s certainly not a quick meal – more like one of those meals you cook all day because of the stewing meat but isn’t very involved.

Recipe from Martha Stewart:

Ingredients

  • For The Filling
    • 4 pounds boneless short ribs, cut into 2-inch pieces
    • Coarse salt and freshly ground pepper
    • 1/3 cup all-purpose flour
    • 3 tablespoons safflower oil
    • 1 medium yellow onion, halved and thinly sliced
    • 5 garlic cloves, thinly sliced
    • 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
    • 2 rosemary sprigs
    • 1 pound cipollini onions, peeled
    • we added 2 cups of mini carrots
  • For The Topping
    • 6 medium russet potatoes (3 1/2 pounds)
    • Extra-virgin olive oil, for brushing
    • Coarse salt and freshly ground pepper

Directions

  1. Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

    Short ribs, onions, and carrots

  2. Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours. (I actually considered doing the first portion in a crockpot for 4-6 hours and thought that would be yummy!)

Braising the short ribs

Add the beer and rosemary and cook for ~3 hours

3.  Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

Layers thin slices of potatoes on top of filling and throw back in the oven for 1 hour

4.  Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

tah-dah! you come out with this!

Yummy!  Things I would have done differently – I would have made the sauce thicker after cooking the short ribs (transferred to pot and thickened with flour because the recipe leaves it as a pretty thin sauce and I like mine a little more pot pie-y).  Also remove excess fat from the top of the sauce at the end of the cooking and before topping with potatoes.  Other than that, Martha didn’t steer us wrong.  Though hers do look prettier

What the smaller tiny pies are SUPPOSED to look like

Enjoy!

-meg

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