Braised Short Rib, Wheat-free Beer, and Potato Potpies
By west757
In Martha Stewart Living's October 2011 issue, there is a sensational issue for Short Rib Potpies. I was intrigued by the cover shot, which illustrated mini pot pies topped with sliced potatoes.
My daughter who follows a gluten free diet was drooling over the picture so I decided to make it. However, some serious changes needed to be made so she could eat it! I switched out the flour for cornstarch and replaced the stout with a gluten free beer.
The result was a luscious blend of braised beef with a hint of herbs covered in a delightful potato topping. Absolute heaven! Thanks Martha Stewart for the inspiration.
- 8
Ingredients
- FILLING
- 4 lbs boneless short ribs, cut into 2 inch pieces
- salt and pepper
- 3 Tbs cornstarch
- 3 Tbs safflower oil
- 1 medium yellow onion, halved and thinly sliced
- 5 garlic cloves, thinly sliced
- 2 12oz wheat free beer
- 2 rosemary sprigs
- 1 lb cipollini onions, peeled
- TOPPING
- 6 medium russet potatoes (3.5 lbs)
- Extra-virgin olive oil or Wegman's Herb Infused Oil for brushing
- salt and pepper
Preparation
Step 1
1. Preheat the oven to 300. Season short ribs with salt and pepper. Dredge the short ribs in cornstarch, coating all sides. Transfer to a large plate using kitchen tongs. Brown the meat in a Dutch oven on medium high heat.
2. 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 2.5 hrs.
3. Remove Dutch oven from oven and add cippolini 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 8 (1-cup) mini casserole dishes or transfer to an 8-cup gratin dish.
4.For the Topping:
Raise the oven temperature to 375°F. Peel potatoes and very thinly slice each on a mandoline. Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three quarters. Brush lightly with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, 45 minutes for mini potpies, 1 hour for large.