Stout has a long history in Ireland, one of the most famous being Guinness. There are many long-standing stout producers in Ireland as well as modern, small-batch producers reviving this old craft and exploring new flavours and blends. Stout is a wonderful ingredient to use with beef; it’s loaded with deep, malty, burnt sugar notes. When combined with beef, the two ingredients bring a deep sense of land and earth to the plate. This dish I’m about to show you is different to any regular beef and Guinness stew. Beef short ribs, preferred for their flavourful fat and bones, are slow-cooked in the ale with a small handful of choice aromatics. Once cooked, the gravy is strained and cooked down to a dark, bittersweet stout jus. This is a hard-hitting, almost licorice-intense flavour, so feel free to use a porter or a lighter ale if you prefer a lighter taste. This one’s for real stout-heads! Let’s go!
