Ingredients for Stew
4 English cut bone-in short ribs (about 3 by 3 1/2 inches)
Freshly cracked black pepper
2 tablespoons vegetable oil
2 yellow onions, roughly chopped
1 bunch rainbow carrots, peeled and chopped
1 large parsnip, peeled and sliced the size of the rainbow carrots
2 stalks of celery, chopped
2 cloves garlic, smashed
1 tablespoon tomato paste
2 cups Guinness Foreign Extra Stout
3 sprigs fresh thyme
1 bay leaf
Ingredients for Bacon & Jalapeno Dumplings
2 Cups AP Flour
5 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup milk
3 Tablespoons Butter
¼ cup pickled jalapenos, chopped
Ingredients for Chive Cream
1 cup sour cream
2 tablespoons minced fresh chive
Zest and 1 tablespoon juice from 1 lemon
1 tablespoon tabasco sauce
Ingredients for Crispy Shallots
3 large shallots, sliced lengthwise 1/8 in thick
1 cup vegetable oil
PREP TIME: 30 MINS
COOKING TIME: 3 HOURS 30 MINS
Preheat oven to 300°F. Liberally season all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches, if necessary. Set aside on a plate. Add the onions, carrots, parsnips, celery and garlic to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add two cups Guinness® Foreign Extra Stout and deglaze the pot, scraping up any developed fond from the bottom. Bring Guinness to a simmer and season with some salt and pepper. Add the thyme, bay leaf, and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven for 2 to 2 1/2 hours or until meat is fork tender. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the liquid. Then strain the liquid and bring to a simmer until it is reduced by half, about 8 minutes to yield about 2/3 of a cup of reduced sauce. Season with some salt and pepper.
Once soft, remove carrots and parsnips from braising liquid, even if meat is not yet done. Finish braising. Once very fork tender, remove beef from liquid. Strain and reduce sauce to nape. Plate on shallow bowl with long bias cuts of carrots and parsnips, one short rib, plenty of reduced braising liquid, 3 dumplings and small dollop of the chive cream and crispy shallots.
Mix Flour, baking powder, salt and pepper. Heat milk and butter until butter is just melted. Mix dry ingredients and wet ingredients. Fold in jalapenos. Form into small dumplings about a tablespoon. Steam directly on braising liquid or just plain seasoned beef stock in a covered hotel pan for about 18-20 min covered until doubled in size and toothpick comes out clean.
Mix all ingredients, season with salt if necessary.
Place oil and shallots in a pan and heat to medium. Cook gently, 15 minutes until golden and crispy. Transfer shallots to fine mesh strainer to drain, place on paper towels and season with fine sea salt.