It’s that time of year, comforting warm cozy dinners at home. It’s what we crave in the fall, hot satisfying and not too difficult to make. Short ribs stewed in stout make the filling of this meat pie, while crisped potatoes make the topping.
Pie is really easy for dinner! Why? because braising is one of those laid back cooking techniques! It’s just a half hour of prep time, braising the beef and onions and then unattended Simmering. Potatoes sliced thin on a mandolin finish the dish. It looks fancy and tastes divine. Try it, You and your family and guests will love it.
Braised Short Rib, Stout, And Potato Pot Pie
- 4 pounds boneless short ribs (flanken) cut into 2 inch pieces
- Salt and pepper
- 3 tablespoons oil
- 1 medium onion, sliced thinly
- 5 cloves garlic sliced thinly
- 2 bottles stout (3 cups)
- 2 rosemary sprigs
- 2 carrots sliced
- 1 pound cipollini onions
For The Topping
- 6 potatoes aprox 3 lbs
- Extra virgin olive oil
- Coarse salt and pepper
To make the filling preheat oven to 300. Season short ribs with salt and pepper. Heat oil in a large Dutch oven on high heat. Brown the short ribs about 3 minutes per side. Transfer to large plate ( this is where those kitchen tongs come in handy) an absolutely necessary tool for the kitchen.
Reduce heat to medium add yellow onion to Dutch oven and using a wooden spoon start scraping those dripping from the bottom of the pan to the onions, until golden about 8 minutes. Add garlic. Cook 2 minutes, add carrots, 2 minutes, then return the meat to the pot. Add stout and rosemary. Bring to a simmer, cover and pop into the oven. Bake for 2 1/2 hours. stick with me you are almost there!
Remove pot from oven add cipollini onions. They are those small flat onions perfect for roasting and carmelizing, and adding to a braise. They are thin skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.
Braise until meat is tender and onions are cooked through about 30 minutes more. Shred the meat using 2 forks. Season with salt and pepper and transfer to a gratin dish.
To make the topping raise temp to 375. Peel potatoes and using a mandolin slice very thinly. Arrange the potatoes over the meat to form a tight concentric circle. Work 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 50 minutes. It reheats beautifully!