Tomorrow is St. Patrick’s Day. What are you planning on doing – guzzling green beer, drinking copious amounts of Irish Coffee’s, eating corned beef and cabbage or did you just now realize it’s the wearin’ of the green day tomorrow? Does this mean you didn’t start brining and corning your own beef brisket several days ago? WHAAAAAAT!!!!??? I’m kidding I’m kidding. I’ve actually got one in the fridge this year, but last year was a different story.
Last year I went to the grocery store to pick up the obligatory package of corned beef to feed the husband’s belly (he’s all about tradition that one). But when I went to the meat case they were out. Who runs out of corned beef? I proceeded to got to two more stores and ran into the same problem. So our St. Patty’s day dinner consisted of cabbage, potatoes and chicken. So much for tradition.
I’ve got a little solution for you if A – you’ve run into the same empty meat case that I did or B – you just don’t like corned beef. Lucky for all of us, I had the opportunity to interview one of the stars (he is the star in my book) of Private Chef’s of Beverly Hills. Even more appropriate, he’s Irish. Stuart O’Keeffe, or Chef Stuart, shared with me (so that I could share with you) one of his favorite recipes: Guinness braised short ribs. A short ribs recipe that calls for braising in the beer that’s brewed in Dublin, Ireland and was created by an Irish chef. If you ask me, a dish doesn’t get much more authentic than that.
I caught up with Chef Stuart, in of all places, Beverly Hills one beautiful morning. Over a breakfast of coffee and brioche at the BH outpost of Thomas Keller’s Bouchon we chatted like we have been friends for years. Yes, not only is he cute but he’s one of the nicest people I’ve ever met. His big smile and Irish lilt to his voice makes you feel welcome almost instantly.
Chef Stuart got his start cooking in his hometown of Tipperary, Ireland. While at his mother’s apron strings, at the ripe old age of 7, he would hurry up to finish his homework so he could get into the kitchen with her where he would be in charge of whipping the eggs. He also spent a lot of time with his aunt who allowed him to help her cook all kinds of dishes, mostly desserts and pastries.
After finishing up his studies he enrolled in culinary school. He didn’t waste any time after graduation either. He hopped on a plane and started his culinary career in Napa, California. He’s been in Los Angeles for around 5 years now, working as a private chef to the stars and is now starting to become a household name with his television career. You can check out Chef Stuart on his website and keep up to date on all the latest on Twitter @ChefStuart_.
So instead of making the usual corned beef and cabbage this St. Patrick’s Day, why not make another Irish dish….Chef Stuart’s Guinness braised short ribs recipe? It didn’t last long in this house and I can honestly say that I might even like his short ribs recipe better than mine (which is called “the panty dropper”). Maybe I’ll post that one up here some day. When you make it, you’ll understand why I named it that (hint: I teach all my single guy friends how to make it.)
Of course, I couldn’t let Chef Stuart off the hook that easily. I asked him for his relationship advice and here’s what he said.
First and foremost, be honest.
If you’re not feeling it, get out and if you have to ask if you’re feeling it (you’re not)…get out.
I also asked him what is his favorite dish that someone could prepare for him and he answered: a charcuterie plate. You got to love a guy that’s that easy to please.
Recipe: Guinness Braised Short Ribs
Recipe from Chef Stuart O’Keeffe
- 4 lbs Boneless Short Ribs (cut into 1 1/2 inch pieces)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Large Yellow Onion (diced)
- 3 Cloves Garlic (minced)
- 2 Carrots (diced)
- 2 Celery Stalks (cut into 1/2 inch pieces)
- 1 Can Guinness Beer
- 2 Cups Low Sodium Beef Stock (divided)
- Salt and pepper
- Preheat oven to 380 degrees Farenheit.
- Heat olive oil in Dutch oven.
- Pan sear short ribs until nice and brown on both sides, about 5 minutes per side.
- Remove meat from pan and set aside.
- Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.
- Add carrots and celery and let cook for further 5 minutes.
- Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.
- Add back in the meat followed by the remaining stock and can of Guinness.
- Season with salt and pepper.
- Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours.
- Remove short ribs from pan and serve.
I served this with sautéed kale and mashed potatoes.
Cooking time (duration): 30 Minutes
Diet (other): Gluten free
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Irish