Guinness Star Anise Braised Beef Short Ribs
Guinness Star Anise Braised Beef Short Ribs
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
4 lbs Beef Bone-in Short Ribs
1 teaspoon Coco Fine Foods Wood Smoked Salt
1/4 teaspoon Black Pepper
2 Tablespoons All-Purpose Flour
2 Carrot finely chopped
2 Celery finely chopped
1 Large Onion finely chopped
3 Garlic Cloves crushed
1 Tablespoon Tomato Paste
2 11oz Bottles of Guinness
2 Cups of Beef Broth
1 Star Anise
2 Bay Leaf
2 Sprigs of Thyme
2 Tablespoons Red Currant Jelly *(see notes below)
Method:
- Preheat oven to 300F
- Heat oil over med-high heat in Dutch oven.
- Sprinkle beef ribs with flour, Coco Fine Foods Smoked Salt and Ground Black Pepper.
- Brown ribs in Dutch oven in until deep brown in color. Remove from casserole to separate dish.
- Add carrot, celery and onion to casserole with more oil if needed. Saute for 5 minutes until softened and then add garlic for another 3 minutes.
- Add tomato paste and stir until combined.
- Add Guinness, beef broth, Coco Fine Foods Star Anise, bay leaves and sprigs of thyme.
- Return beef short ribs to pot.
- Bring to boil, place lid on Dutch oven and place in oven for 3 hours or until meat falls easily from bone.
- Serve one of 3 ways;
Rustic, as is, with red current jelly stirred in.
Or, remove ribs from Dutch oven, stir in red current jelly, and puree with hand blender for thicker sauce.
Or, for a more refined presentation, strain vegetables and sauce through a chinois strainer. Discard vegetables and reduce sauce on stovetop by 1/3 and whisk in red current jelly.
Season with Coco Fine Foods Wood Smoked Salt to taste and serve with potato puree, sweet potato mash or polenta.
*Apple jelly or a touch of brown sugar may be substituted if red current jelly isn't to hand.
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