St. Patrick's Day recipe: Guinness braised beef ragout and braised cabbage

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. Photo: James Moran

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.

Braised Cabbage with Carrots courtesy of TheNourishingGourmet.com

Braised Cabbage with Carrots courtesy of TheNourishingGourmet.com

Guinness braised beef ragout over creamy polenta

Serves: 4    

Time to Prepare: 4 hours

Ingredients

  • 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

Method

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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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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