Beef ribs braised with root vegetables in dark beer
Votes: 2
Time: 8 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beef with the bone requires a long cooking time. But the result is worth every penny. This slow cooker stew recipe with beef, parsnip root, turnips, and aromatic herbs will help you prepare a wonderful dish for a festive family dinner. The braised meat with a crispy crust will be infused with the aromas of rosemary and thyme, while the root vegetables will add sweetness and make a wonderful side dish. For the stew, you'll need roasted malt beer; it imparts a bready flavor and brings all the flavors together. You can save the beer-based sauce for the next recipe, a light appetizer soup, or for shortbread pastries. Your festive dinner will be varied yet cohesive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 9 beef short ribs, trimmed
- 1 tbsp. l. rapeseed oil
- 2 carrots, cut into logs
- 2 medium onions, cut into quarters
- 2 parsnips, coarsely chopped
- 2 medium turnips, cut into quarters
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 sprigs of parsley, stems and greens separated
- 1 tbsp. spicy mustard
- 1 tbsp Worcestershire sauce
- 1 can (340 ml) dark stout or Guinness beer
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Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium heat. Add the ribs, making sure they fit in the pan but still leaving room. Cook until the liquid evaporates and the meat is browned, about 3-4 minutes. Flip and cook for another 3-4 minutes, then cook the next batch.
- Meanwhile, place the carrots and onions in the bottom of the slow cooker and season with salt and pepper. Place the seared ribs on top, followed by the carrots, onions, parsnips, and turnips. Top with sprigs of thyme, rosemary, and parsley stems, then add the mustard and Worcestershire sauce.
- Pour the beer into the slow cooker, and if the liquid doesn't cover the contents, add a little water. Close the slow cooker and simmer the ribs and root vegetables on low for about 6-8 hours.
- When the dish is ready, remove the meat and root vegetables and pour the liquid through a sieve into another container. Skim off the fat from the surface and reserve it for later. next recipe - Baskets with mushrooms and walnuts, and leave the liquid for third recipe for mushroom soup.
- To serve, divide the braised ribs and root vegetables among servings, pour 2 tablespoons of the cooking liquid over each plate, and sprinkle with parsley.
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