Stout-Braised Short Rib Hand Pies!

St. Patrick’s Day might be bastardized here in The States, but hey… I really like stout and corned beef so I guess, you know, I’m okay with it? Look, I’m not going to talk about religion or the absurdities of how things are done in this country, I’m here to talk boeuf. Sweet, sweet boeuf.

Don’t get me wrong, I love me some corned beefskies, cabbage and potatoes but this year I wanted to switch it up. If you can, grab yourself a Guinness for this one, but any dark beer will do the trick (Porter is another great beer style for this.) Let’s dye the river green, pop on that one St. Patty’s Day T-shirt you’ve worn for the past 5 parades and COOK ON! 🤘🏼 Adam

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Stout-Braised Short Rib Hand Pies!

IngredientsUSMetric

Stout-Braised Short Rib Hand Pies

• 1 Pie Crust Recipe *see note*
• 2 Tbsp Neutral Oil
• 3 pounds Bone-in Short Ribs
• 1 Onion, diced
• 2 Carrots, diced
• 3 Garlic cloves, minced
• 1 Tbsp Tomato Paste
• 1 Tbsp Thyme, finely chopped
• 1 tsp Rosemary, finely chopped
• 1 Bay leaf
• 1/4 cup All-purpose Flour
• 1 cup Stout Beer
• 2 cups Beef Stock or Water
• 1/2 pound Yukon Gold Potatos, diced
• 1/2 cup Frozen Peas
• 1/2 cup Parsley, finely chopped
• 1 Egg, beaten
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

Stout-Braised Short Rib Hand Pies

1. To a heavy bottomed dutch oven or something similar over medium-high heat, add the neutral oil and sear the Short Ribs until brown and crusty all over. Remove the short ribs from the pan and set aside.
2. Reduce the heat to medium and add the onion and carrots to the pot and cook until broken down and the onions are barely translucent. Add the minced garlic, tomato paste, thyme, rosemary and bay leaf then stir for 1 more minute. Stir in the flour until it coats the vegetables the pour in the stout and beef stock. Season with salt and pepper, cover the pot and put in a cold oven. Set the oven to 250F and braise for 3-4 hours, or until the short ribs fall off the bone.
3. Remove the dutch oven from the oven and put it on the stovetop. Increase the oven temperature to 400F. Remove the short ribs from the mixture, take the meat off the bone and set it aside. Bring the mixture up to a boil, skim most of the fat off the top then add in the diced potatoes. Reduce the braising liquid down 90% into a thick, dark liquor. Once reduced, stir in the shredded short rib, frozen peas and parsley. Let the mixture cool before adding it to the pie crust.
4. Roll the pie crusts out to 1/4 inch thickness and with a ring mold cut 4-5 inch circles out of the dough. Dollop a couple tablespoons of the short rib filling in the center of each pie crust then seal them by crimping the edges closed.
5. Score the hand pies with a knife, then brush them in egg wash and a pinch of salt. Bake for 15-20 minutes or until the pies are golden brown.
6. Serve with good mustard, good beer and a VERY good ‘tude.

Adam's Notes

I use the same short crust recipe for all savory baking. It’s called “Pate Brisee” and the full recipe and technique can be found over in my Quiche video.