Guinness-braised short ribs for a happy St. Paddy’s Day
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By Danielle Rehfeld
Carefully transfer the meat to a plate. Place the vegetables and liquid into a blender or food processor and puree. Thin out by adding remaining 1/2 Cup beef stock. Season to taste with salt, pepper and Worcestershire. Return sauce to pot and add the beef. Simmer over low heat for about 20 more minutes and keep warm until ready to serve.
Serve each person a piece of meat over mashed potatoes and spoon the sauce generously over the meat. Garnish with freshly chopped parsley.
Serves 3 to 4.
3 medium-large Yukon Gold potatoes,
1/4 Cup whole milk
3/4 stick unsalted butter
freshly cracked pepper
Cut each of the potatoes into 4 large chunks. Place in a pot and cover with cold water. Season with salt and bring to a boil. Simmer until pierced easily with a knife.
Drain potatoes in a colander. Place the pot back on the stove over very low heat. Add milk, 1/2 the butter, and potatoes to pot. Mash with a fork until the potatoes begin to get a little creamy but still have a nice, slightly chunky texture. Add remaining butter and season with salt and pepper to taste.