BEEF IN GUINNESS
Preparation 20 minutes / Cooking 3 hours 15 minutes Serves 4
1 tablespoon grapeseed oil
2 sprigs of thyme
3 bay leaves
4 garlic cloves, finely sliced
1.2kg Whieldons short rib of beef
500ml beef stock
1 litre of Guinness
4 carrots, peeled and sliced
1 stick of celery, sliced
200g salt pork belly, cut into lardons
Preheat the oven to 160’C (320’F/Gas3)
Finely slice the onions and sweat them in oil in a casserole dish for 6-7minutes, with the thyme and bay leaves.
Add garlic and cook for a further 1-2minutes. Add the honey, stir well and allow to caramelize (1-2minutes)
Put the short ribs in the casserole dish, mix well to cover with the sauce and sear on all sides
Pour in the meat stock and Guinness and then add the carrots, celery and pork belly
Put a lid on the dish and cook in the oven for 3 hours
Remove the meat and set aside.
Put the casserole dish on the hob to reduce the sauce until thick and almost syrupy
Return the meat to the casserole
Serve with small sautéed potatoes
Good luck and enjoy!