Potatoes In Stout Recipes

BRAISED SHORT RIB, STOUT, AND POTATO POTPIES

Braised Short Rib, Stout, and Potato Potpies image

Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 4h30m

Yield Makes eight mini potpies or one 12-inch potpie

Number Of Ingredients 12

Ingredients

4 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness (3 cups)
2 rosemary sprigs
1 pound cipollini onions, peeled
6 medium russet potatoes (3 1/2 pounds)
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper

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).

SAUTEED POTATOES

Sauteed Potatoes image

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Steps:

Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

POTATOES IN STOUT

Potatoes in Stout image

One of the most versatile foods is the potato. You can never have enough potato recipes. This one is for the more grown up palate

Provided by GingerlyJ

Categories Potato

Time 1h10m

Yield 6 potatoes, 8 serving(s)

Number Of Ingredients 10

Ingredients

6 medium potatoes, unpeeled
1 large onion, thin sliced
8 slices bacon, cooked crisp and crumbled
1/8 teaspoon sea salt
1/4 teaspoon cracked black pepper
5 tablespoons butter
2 cups Guinness stout
1 cup heavy cream
3 tablespoons chopped fresh chives
1 tablespoon paprika

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.

Nutrition Facts : Calories 642.5, Fat 22.1, SaturatedFat 12.7, Cholesterol 65.3, Sodium 217.1, Carbohydrate 56.4, Fiber 4.2, Sugar 2.2, Protein 8.5

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