Guinness Braised Beef with Colcannon
Serves: 4 |
Cooking Time: 3 hours |
Preparation: 35 min |
Level: Easy |
Feel just as if you were in Ireland when biting into this splendid braised beef recipe. You will adore the notes of Irish flavours with the presence of Guinness beer, and you will cherish a classic colcannon preparation, an Irish mashed potato dish.
Ingredients - Guinness Braised Beef
- 1 kg boneless beef chuck roast, from Maillard
- 2 tbsp flour
- 2 tbsp butter
- 1 big onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 Guinness beer, or any other dark beer (440 ml)
- 2 cups beef or chicken broth
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Ingredients - Colcannon
- 5 medium potatoes, peeled and diced
- 2 tbsp butter
- 3 cups Savoy cabbage, chopped (or replace by green cabbage)
- 2 cloves of garlic, finely chopped
- 2 green onions, chopped
- 1 cup milk
- 1/4 cup butter
- 1/2 cup cream 15%
- Salt, to taste
Preparation - Beef
- Preheat oven to 350°F.
- Cut the chuck roast in 4 pieces. Salt and coat with flour. On the stove, heat a big ovenproof pot. Sear the roast pieces in butter, on each side. Remove from the pot and reserve.
- In the same pot, brown the onion for a few minutes, and add the garlic, cook for one more minute. Deglaze with beer.
- Bring back the beef chunks into the pot, add 1 cup of broth and the Worcestershire sauce. Salt and pepper. Bring to a boil, cover and transfer to the oven. Cook for 1 hour 30 minutes, then add the rest of the broth (add about 1 cup of broth, or less, depending on how much liquid has already evaporated). Cook for another 1 hour to 1 hour 30 minutes, or until the meat is fork tender. Meanwhile, prepare the colcannon.
- Serve the meat slightly shredded on the colcannon, and, if desired, garnish with chopped green onions.
Preparation - Colcannon
- Put the potato dices in a casserole filled with salted water. Bring to boil and cook for 15 to 20 minutes, or until the potatoes are tender. Drain and put back in the casserole, off heat.
- Meanwhile, sauté the cabbage, the garlic and the green onions in butter, for 3-4 minutes over medium-low heat.
- Reduce the heat to minimum, add the milk, cover and simmer for 5 to 7 minutes, or until the cabbage is tender (but not boiled).
- Mash the potatoes coarsely, and add the mix of cabbage, butter and cream. Mash until it’s puree, with a pillar. Taste, and correct the seasoning.
Note
With a slow-cooker: reduce the broth quantity to 1/2 cup. After searing the meat and browning the vegetables, transfer into slow-cooker, add the liquids and cook for 8 hours at low.
