| Portions |
|---|
| 4 |
Ingredients
For the short ribs:
- 4–6 English cut short ribs
- Salt & pepper
- 1 tablespoon vegetable oil
- 2 yellow onions, cut into wedges
- 1 carrot, cut into large chunks
- 4 cloves garlic, thinly sliced
- 2 sprigs rosemary
- 2 sprigs sage
- 1 tall can Irish stout
- 2 cups low sodium beef broth
- 1 tablespoon brown sugar
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
For the colcannon:
- 1kg yellow flesh potatoes, peeled and quartered
- 3 garlic cloves
- Salt
- ½ cup butter
- 3 cups lightly packed chopped kale
- 3 green onions, thinly sliced
- 1 cup milk, cream, or buttermilk
- 1 cup grated Irish cheddar cheese
Directions
- Heat your oven to 375ºF and place a large, heavy bottomed pot or Dutch oven over medium-high heat.
- Dry off the short ribs with paper towel and season with salt and pepper. Add the oil into the pan and sear the short ribs for 2 to 3 minutes per side or until golden brown. Remove the short ribs from the pan and set aside on a plate.
- Turn the heat down to medium and add in the onions, carrot, garlic, rosemary, and sage. Cook for 1 to 2 minutes until fragrant and the veg begins to pick up a little colour. Deglaze the pot with the beer then add in the beef stock and brown sugar. Add the ribs back to the pot along with any juices that have collected and bring to a simmer. Cover with a tight-fitting lid (if you don’t have one, seal very well with a few layers of aluminum foil) and transfer to the oven for 2 hours.
- Meanwhile, prepare the colcannon by adding the potatoes to a large pot along with the whole garlic cloves. Cover the potatoes with cold tap water, season well with salt, and bring to a boil over medium-high heat. Once boiling, cook the potatoes for 15 to 20 minutes until tender. Drain the potatoes and set aside.
- Return the pot to the heat and add in the butter to melt. Add the kale, season with salt, and cook for 3 to 4 minutes or until wilted and tender. Add in the green onions and cook for an additional minute.
- Turn the heat down to low and add in the potatoes and garlic. Roughly mash with a potato masher then add in the milk, cream, or buttermilk. Continue to mash until the potatoes reach your desired consistency. Season with more salt to taste and stir in the cheese. Cover and keep warm over low, stirring occasionally.
- Carefully remove the ribs from the braising liquid and set aside. Strain out the vegetables and pour the liquid back into the Dutch oven. Bring the braising liquid to a boil over medium-high heat. In a small pot or pan, melt the butter over medium heat. Whisk in the flour and cook for about 1 to 2 minutes until lightly golden brown. Whisk about 1 to 2 cups of the braising liquid into the roux then add the roux mixture into the pot of braising liquid. Whisk to combine and bring to a boil. Allow the mixture to cook down until slightly thickened and will coat the back of a spoon.
- Serve the short ribs over the colcannon with the reduced braising liquid spooned overtop.