Several months ago my good friend Mia and her husband Branden moved to Texas. We decided it was best for me to come for a visit and experience Mia’s new found love – the city of Austin. I must say I have never been to a city quite a friendly as Austin. The people are warm and engaging, the food is amazing, the weather (in October mind you) is a perfect sunny day everyday. So far, I’m sold! Like myself, Mia has a love of the kitchen and impressing her guests with culinary delights whenever possible. She swears by anything Martha Stewart has put her name to and after flipping the pages of her latest publication we decided it was in our best interest to give this recipe a go. It’s a tad on the timely side, but well worth the wait. A great meal for an evening dinner party in the future chilly months ahead.
This recipe is copied from Martha Stewarts website here and I have added a few extra points* and my own pictures. (My drinking buddy below ;))
Braised Short Rib, Stout and Potato Potpies
For The Filling
4 pounds boneless short ribs, cut into 2-inch pieces Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness (3 cups)
2 rosemary sprigs
1 pound cipollini onions, peeled
*To remove the peel on the small cipollini onions, cut off both ends and lightly score down the side. Place in a sieve and dip into boiling water for up to 30 seconds. Let them cool a few minutes and then carefully remove the skin. Set aside.*
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). *Mia and I only used 3 potatoes, so I recommend only cutting up three and then more if you need to.* 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).
Serve with a fresh salad and a chunk of French bread to soak up all the gravy!