Potatoes In Stout Food

BRAISED SHORT RIB, STOUT, AND POTATO POTPIES

Steps:

• Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
• 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 1/2 hours.
• Remove Dutch oven from oven, and add cipollini 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 eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
• Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

POTATOES IN STOUT

Steps:

• preheat oven to 350 degress and butter a 13x9 inch baking dish.
• wash potatoes but don't peel them. thinly slice potatoes and layer with sliced onions and half the bacon in the baking dish.
• add salt and pepper to each layer and dot with butter.
• pour beer over potatoes. cover and and for 30 minutes.
• remove dish from the oven. uncover and pour the heavy cream and bake uncovered for 30 more minutes.
• chop chives and top dish along with paprkia and remaining bacon.