BRAISED SHORT RIB, STOUT, AND POTATO POTPIES
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes eight mini potpies or one 12-inch potpie
Number Of Ingredients 12
Steps:
- Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
- Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
- Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chloe Jones
[email protected]Overall, I thought these potpies were just okay. They weren't bad, but they weren't great either. I probably wouldn't make them again.
Mohamed Sheka
[email protected]The potpies were a bit dry. I think I would add more liquid next time.
Bayrmaa Ahogi
[email protected]These potpies were a bit too salty for my taste. I think I would use less salt next time.
Rooba khan
[email protected]I love this recipe! The potpies are always a hit with my family and friends. The short ribs are so tender and the gravy is so flavorful. I highly recommend this recipe!
roger kinney
[email protected]This is a great recipe for a special occasion. The potpies are elegant and delicious, and the stout gravy is sure to impress your guests.
Zulfiqar Butt
[email protected]I followed the recipe exactly and the potpies turned out perfect. The short ribs were melt-in-your-mouth tender and the gravy was rich and flavorful. I highly recommend this recipe!
Pankaj Zadav
[email protected]These potpies were delicious! The short ribs were so tender and the gravy was amazing. I will definitely be making them again.
Rui Dante
[email protected]I made these potpies for a party and they were a huge success! Everyone loved them and asked for the recipe. I will definitely be making them again.
Melina Banuelos
[email protected]This is a great recipe for a cold winter night. The potpies are hearty and comforting, and the stout gravy is sure to warm you up. I highly recommend this recipe!
Umma Umma
[email protected]I loved the combination of flavors in this dish. The stout gravy was especially delicious and really complemented the short ribs. I also liked the addition of the potatoes and carrots, which made the potpies more filling.
Kaitlin Croffut
[email protected]These potpies were a hit with my family! The short ribs were fall-off-the-bone tender and the stout gravy was rich and flavorful. The potatoes and carrots were cooked perfectly and added a nice touch of sweetness to the dish. I will definitely be mak