St. Patrick’s Day is only three days away! This coming Thursday, several Irish folk will celebrate their biggest holiday of the year. Thinking of some new recipes to try for the big occasion? Well, one of the biggest chefs in the world, David Burke, is sharing his personal recipe for Corned Beef Short Ribs Pot au Feu, and one of my favorite restaurants in New York City, The Stanton Social, has a delicious green cocktail for you to make and taste on the day of. Also, Gerber Group’s farm-to-table haunt Irvington (201 Park Ave. South) will be offering a Steak and Guinness Pie ($28) exclusively for the holiday. All yummy and tasty options! Take a look at the recipes below.
Corned Beef Short Ribs Pot au Feu with Spring Vegetables and Beer Foam
From the chef: “The beef is brined for 4 days and then slowly simmered. I like to puree the carrots that are cooked with beef and use the stock to poach the vegetables served in the dish to impart the flavor of those vegetables into the stock and also to control the cooking time as these vegetables will cook in a just a few minutes and will add bright color to the dish. the broth should be ladled over the dish at the table. This dish is best served with a baked potato, mashed potatoes or over barley.”
Short Ribs:
4pc short rib cut lengthwise (1.5 inches) – short ribs are generally sold in butcher chops in 3 in thick cross sections of 3 bones ask for two cut in half lengthwise about 3lbs)
1 recipe corned beef brine*
2 large carrots peeled
1 large Spanish onion peeled and cut in half
2 stalks celery
3 ea bay leaf
1 head napa cabbage, halved
4 cups low sodium beef broth
3 cups water
1- 2 inch piece of peeled ginger
1 cup English peas
4 baby turnips peeled and quartered
2 spring onions
2 small baby bok choy, cut in half
2 Tbsp crème fraiche
1 Tbsp Dijon mustard
2 Tbsp mustard oil
In heavy bottom pot combine the carrot, onion, celery, bay leaf, ½ head of cabbage, beef broth, water and ginger with the short ribs. Bring to a low simmer and cook about 1.5 hours until the meat is fork tender. Allow to cool slightly. carefully remove the meat and carrots and set aside. Strain the stock and return to the pot. Bring the stock back to a simmer and blanch the English peas, turnips, onions, bok choy and remaining ½ head of napa in the stock.
In a blender, combine the reserved carrots with the crème fraiche and Dijon mustard. Season with salt and pepper and puree til smooth.
To serve, put a dollop of the carrot puree into the center of each of 4 large bowls and place a short rib on top. Drizzle mustard oil on each. Arrange the vegetables around the beef and garnish with beer foam. The broth should be ladled into each bowl table side.
Corned Beef Brine:
1 qt water
½ cup sea salt
¼ cup sugar
1 sprig rosemary
1 sprig thyme
1 Tbsp black peppercorn
2 bay leaf
3 cloves garlic (smashed)
2 ea star anise
3 cloves
1 Tbsp coriander seed
1 Tbsp mustard seed
2 ea bay leaf
1 Tbsp Sel Rose
Put all ingredients in a pot and bring to a boil. remove from heat. Let cool. Combine short ribs and brine in a sealed plastic container. Refrigerate 3-5 days. Strain.
Beer foam:
1 1/2 cup beer
1 Tbsp Dijon Mustard
1 cup grated gouda cheese
2 cup milk
1 Tbsp soy lecithin (available at most health food stores)
Steak and Guiness Pie from Irvington
Slowly braised beef chuck is simmered in Guinness alongside Yukon potatoes and baby rainbow carrots before being finished with a buttery layer of puff pastry.