Beef and rich dark beer is a classic combination. In the past I’ve had problems with bitterness when cooking with beer but I’ve discovered the solution! If your dish tastes too bitter or a bit ‘off’ just keep seasoning with salt (which masks bitterness) until your beef tastes good. It can make a huge difference!

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Beef & Guinness

Total Time 5

Servings people

Ingredients

1.5 kg beef short ribs
750 mL Guinness or other stout beer
1 can tomatoes 400g / 14oz
2 onions chopped
3 anchovies optional
1 bunch flat leaf parsley to serve
4 small roast sweet potato optional, to serve

Metric - US Customary

Instructions

Preheat your oven to 150C (300F).
Place the beef, beer, tomatoes, onions and anchovies (if using) in an ovenproof dish.
Bake uncovered for 4-5 hours or until beef is super tender. If it starts to dry out, add some water.
Taste and season generously with salt (see note above).
Serve beef on a bed of sweet potato (if using) with parsley leaves on top.

Variations

roast sweet potato – I just pop sweet potato whole into the oven and roast at 180C until tender, 45 mins to 1 hour. Then scrape out the sweet potato flesh for an instant mash to serve with the beef.

alcohol-free/family friendly – even with the long cooking time, there will be small amounts of alcohol remaining. Replace beer with chicken or beef stock.

gluten-free – use a GF beer or see the alcohol free option.

different meat – red meat is really best here. Brisket, osso buco, lamb shanks, lamb shoulder, beef chuck can all be used. If you’re using boneless meat it may not need as long to cook.

vegetarian / vegan – halve the beer and cook chunky whole mushrooms instead. Should take about 1-2 hours.

slow cooker – halve the beer and cook on low for 8 hours.

more veg – add some chopped carrot, red capsicum (bell pepper), celery, swede (rutabaga), turnip, parsnip, green salad or steamed broccoli. Or serve with a green salad.

different accompaniments / more substantial – lovely with regular creamy mash, cauliflower mash or hot buttered cooked pasta. Or add some spuds to cook in with the beef.

sweeter – lovely with a few handfuls of pitted prunes added at the beginning.

hot! – lovey with a few fresh or dried red chillies thrown in.

short on time – BBQ or pan fry steaks instead of the beef ribs. Make a quick sauce by simmering the guinness, onions, tomatoes and anchovies uncovered for 20 minutes. Skip the sweet potato and serve with a salad instead.

Waste Avoidance Strategy

beef short ribs – freeze them.

Guinness or other stout beer – with an Irishman in the house I don’t usually have to worry about waste when it comes to beer.

tomatoes / onions / anchovies / sweet potato – keep in the pantry.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.
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