Tasty Tuesday: St. Patrick’s Day Dishes with Chef Mara
CHARLOTTE, N.C. – We are shamrocking and rolling for St. Patrick’s Day with Chef Mara from The Foodie School!
She’s showing off Steak & Ale pies with Rosemary Mashed Potatoes, and you can make them at home!
Full ingredients below, and check out TheFoodieSchool.com for classes and more information.
Ale Braised Beef
- Oil as needed
- 1 Pounds Beef Chuck, cut into cubes (or lamb shoulder or leg)
- 1 1/2 Cup Guinness or other dark ale
- 1 Quart Beef Stock
- 1 Large Onion, large dice
- 2 Carrots, large dice
- 2 Ribs celery, rough chop
- 1 Bay Leaf
- 4-5 Cloves Garlic
- 2 Sprigs Fresh Thyme
- 2 Sprigs Rosemary
- Salt and Pepper to taste
- 2-3 Tbsp. Butter
1. Season beef with salt and pepper. Sear beef in oil in a Dutch oven or heavy pot with lid over medium high heat until all sides are deeply browned. Remove beef from pan, (pour off excess oil if needed) deglaze pan with ale, scraping up all browned bits at the bottom. Place beef back in pan with enough beef stock to cover and add onions, celery, carrots, garlic, bay leaf, thyme, and rosemary. Place lid on pot and place in oven at 300° for 2 to 2 ½ hours until short ribs are falling off of the bone.
2. Drain liquid and reduce by half in a sauté pan over medium heat. Remove from heat and swirl in enough butter to make the sauce velvety.
Rosemary Mashed Potatoes
- 3 pounds russet potatoes, peeled and cut into large dice
- 3 cloves garlic
- Kosher salt
- Freshly ground black pepper
- 2 tsp. Fresh Rosemary, minced
- 1/2 Cup Heavy Cream
- 1 stick butter
1. Put the potatoes in a large saucepan and cover with cold salted water by at least 1-inch and bring to a boil over high heat. Lower the heat to maintain a gentle boil, cover the pan partially, and cook until the potatoes are quite tender, 10 to 15 minutes. Drain.
2. Pass the potatoes through a food mill and stir in butter, cream, and rosemary. Season with salt and pepper to taste.