Short Rib Potpies
Martha and an audience member prepare short rib potpies with stout beer and a potato crust.
Braised Short Rib, Stout, and Potato Potpies
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Short Rib Potpies
Martha and an audience member prepare short rib potpies with stout beer and a...
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Martha Stewart Living, October 2011
- Prep Time 30 minutes
- Total Time 4 hours 30 minutes
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Yield Makes eight mini potpies or one 12-inch potpie
Serves 8
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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
For the Topping
- 6 medium russet potatoes (3 1/2 pounds)
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
Directions
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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.
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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.
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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.
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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).
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Holy Cow!! This was amazing. Family thought it was the best meal ever. I didn't have short ribs so I cut up about 4 lbs of chuck roast. I only had one bottle of stout so I used beef stock and I also added carrots and a little celery. Will make again and again.
Total cooking and oven time for this recipe comes to 4 hours+, depending on how long the onions and potatoes take to cook.
So mine died out a little - I think next time ( it was delicious) I will prepare the meat ahead of time, chill to remove fat, and 2 hours before serving, add the cippolini onions and potatoes at the same time and cook for an hour or so. I would add more onions next time. It would be good with some carrots in it, too.Good dinner party fare.
This recipe has been staring at me for sometime. Im currently cooking this as we speak! The dutch oven is safely in the oven cooking, however I just checked on the dish and its quite soupy. Any advice? Could I fix this with a quick drain or should I add something to thicken it?
This recipe, with its simple ingredients and straight-forward directions, came out so flavorful and delicioius! It was a perfect Sunday dinner, given the time it takes to prepare. I would certainly make it again.
This was fabulous!! I made a few changes, which turned our to be very successful. First, I substituted a little beef broth. I'm not particularly a fan of stout beer, so this lightened the flavor a little. I cooked it the night before and let it set in the fridge over night so I could skim the fat off. Then when I reheated, I added pureed parsnips to thicken the broth and add another dimension of flavor! Delicious!! Highly recommend this for a dinner party. Time consuming, but no fail!
This was excellant. It tasted exactly as it did in Dublin. It took a while to make, with a lot of ingredients, but well worth it. Thanks for the great recipe!