Tea has been beef short ribs braised in Guinness, with chips; and it was very nice indeed
I'd had the ribs in the freezer for ages, trying to think of what to do with them and reading all kinds of fancy recipes; but in the end, all it took was half a bottle of Guinness, a bouquet garni, and stock made with a couple of Oxo cubes. Give it seventy minutes in the InstantPot™ and job's a good 'un
Oh, wait - there were a couple of carrots too, sacrificial ones. And lots of fried onions, finished off by chucking some flour in to make a sort of roux, which thickened it nicely.
I'd had the ribs in the freezer for ages, trying to think of what to do with them and reading all kinds of fancy recipes; but in the end, all it took was half a bottle of Guinness, a bouquet garni, and stock made with a couple of Oxo cubes. Give it seventy minutes in the InstantPot™ and job's a good 'un
Oh, wait - there were a couple of carrots too, sacrificial ones. And lots of fried onions, finished off by chucking some flour in to make a sort of roux, which thickened it nicely.
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