Irish Stew to the Irish is essentially what Stovies are to the Scots. Lamb or Beef? Waxy or floury potatoes? Guinness or no Guinness? This is my take. It does take time but you get an extra richness from the bone and short ribs need enough time to get succulent.
Now you might say why tea and malt extract instead of Guinness. I would much rather drink my Guinness for a start. Secondly, I find using stouts can give a bitterness that overrides the other flavours. Tea and malt extract step in here to deliver those malty flavours you where trying to get from the Guinness.
Time: 3 hours the day before and 45 minutes on the day
Difficulty: Straight forward
800g of Beef Short Ribs (4 pieces)
1 Stalk of Celery
1 Bay Leaf
600ml of Beef Stock
100ml of Black Tea
2 tablespoons of Malt Extract
75g of Pearl Barley
800g New Potatoes
1. In large pot add the short ribs with a little oil (or beef dripping) and brown. Then remove and set aside.
2. Dice 1 onion, 1 carrot and the celery. Add to the pot on a medium heat to soften. Then add the stock, short ribs, bay leaf, malt extract and tea.
3. Simmer for 2 hours topping up with water if needed.
4. Meanwhile cook the barley for 40 minutes in boiling water until tender. Once cool store in the fridge overnight.
6. Once 2 hours has passed remove the short ribs and store in the fridge over night. Meanwhile strain the stock from the pot and keep for the next day.
On the day
1. Heat the oven to 180 degrees Celsius (360 degrees Fahrenheit. Roast the short rib for 40 minutes. Salt and pepper before putting in the oven.
2. Boil the potatoes until tender.
3. Reheat the stock. Salt and pepper to taste. Dice the remaining onion and carrot and add to the stock and simmer until softened. Thicken with cornflour as needed.
4. Serve by adding some of the stock and vegetables to a large bowl. Half the potatoes and add, then place the short rib on top.