LOS ANGELES, March 16, 2012 — While the corned beef brisket, be it boiled, baked, skillet or crock potted, is the traditional St. Patricks’ day far, a Guinness braised beef ragout, a cooking process that combines well seasoned meats and vegetables in a hearty sauce, will quickly become a new tradition.
Served with a braised cabbage with shredded carrots for a dish perfect for any day.
Guinness braised beef ragout over creamy polenta
Time to Prepare: 4 hours
- 1 lb. Beef chuck filets
- 2 tbsp olive oil
- 1 tbsp butter unsalted
- 1 ½ leeks diced
- 1-cup baby carrots
- 2 tbsp tomato paste
- 1-½ tbsp Creole seasonings
- 1 Guinness (bottle)
- 1 tbsp Better than Bouillon (Beef)
- 1 cup of water
In a large sauté pan add butter and olive oil and sauté the leeks and carrots until they are golden brown. Season with salt and pepper. Once they leek and carrots are golden brown remove and set aside.
Spread the Creole seasonings, salt and pepper over the beef. In the same pan sear the beef until golden brown on both sides. Add the leeks and carrots back to the pan. Next stir in the tomato paste and cook down until it’s covering all of the carrots, leek and beef.
Turn the heat down to low and add the Guinness. Reduce to au sec, which means “dry” or to reduce most of the liquid to create a thick, savory gravy and add the Better than Bouillon (beef flavor and available in most stores) and water.
Bring everything to a boil and then pour everything into a baking dish. Cover with foil and braise for 2 ½ hours.
Once the beef is fork tender shred into to desired consistency. Serve with creamy polenta and top with rough chopped parsley.
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