Guinness used to flavor veal sauce

Try This At Home

December 24, 2006|By Kate Shatzkin | Kate Shatzkin,Sun Reporter

Irish Charities of Maryland, which also sponsors the Baltimore Irish Festival at Timonium Fairgrounds, recently held a "What's in Your Guinness?" recipe contest to find the tastiest ways to use the Irish beer Guinness in food. Six restaurants entered; this hearty dish from Jeffrey Smith, chef/owner and operator of the Chameleon Cafe in Lauraville, won top honors.

BRAISED SHORT RIBS WITH VEAL STOCK GUINNESS REDUCTION

Serves 6 to 7

1/2 cup flour

salt and freshly ground pepper to taste

2 pounds beef short ribs

1/4 cup vegetable oil

1/2 pound onions, chopped

8 ounces carrots, chopped

3 cups veal stock

4 garlic cloves

1 bay leaf

4 peppercorns

1 teaspoon dried thyme

1/2 can Guinness beer

1/4 cup each, diced: turnips, carrots, rutabaga, parsnips

Season flour with salt and pepper. Dredge short ribs in flour mixture. In batches, brown short ribs in oil. Remove browned short ribs from pan, leaving oil; brown onions and carrots.

Put short ribs, onions and carrots in a soup pot with veal stock, garlic, bay leaf, peppercorns and thyme. Simmer for three hours or until ribs are fork tender.

Remove ribs from pot and cook liquid until it reaches a sauce-like consistency. Strain vegetables from stock and discard.

To the liquid, add 1/2 can of Guinness and cook until liquid returns to sauce-like consistency (about one hour).

Return short ribs to the pot with diced turnips, carrots, rutabagas and parsnips and cook another 30 minutes or until vegetables are tender. Adjust seasoning. Serve with mashed potatoes or roasted potatoes.

Per serving: 414 calories, 16 grams protein, 34 grams fat, 12 grams saturated fat, 9 grams carbohydrate, 1 gram fiber, 59 milligrams cholesterol, 373 milligrams sodium

Recipe analysis by registered dietitian Jodie Shield.

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