Stout-Braised Short Ribs

Serves 8

Beef
4 lb. beef short ribs
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 garlic cloves, sliced
2 cups stout
8 fresh flat-leaf parsley sprigs (optional)

To make the beef

1. Season the short ribs generously on all sides with salt and pepper.
   
2. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a slow cooker.
   
3. In the same pan over medium heat, cook the onions, carrots, celery and garlic, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
   
4. Transfer to the slow cooker and add the stout.
   
5. Cover and cook according to the manufacturer's instructions until the meat is very tender, about 6 hours.
   
6. Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce.
   
7. Using an immersion blender, puree the sauce until smooth.
   
8. Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.
   

Colcannon
2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter
3/4 cup milk
4 bacon slices, cut into 1/2" dice
4 large shallots, thinly sliced
1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped
1 small head napa cabbage, about 1 lb., cored and coarsely chopped
1/8 tsp. mace or freshly grated nutmeg

To make the Colcannon

1. Put the potatoes in a large pot, add water to cover the potatoes by 2" and generously salt the water.
   
2. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
   
3. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
   
4. Set a potato ricer over a large bowl and press the potatoes through in batches.
   
5. Fold in the milk mixture in two additions.
   
6. Season with salt and pepper.
   
7. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
   
8. Heat a heavy pot or Dutch oven over medium heat until hot.
   
9. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
   
10. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
    
11. Pour off all but 3 tbsp of the fat from the pot.
    
12. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes.
    
13. Add the kale and toss just until wilted but still bright green, about 3 minutes.
    
14. Add the cabbage and toss until tender-crisp, about 8 minutes.
    
15. Sprinkle with the mace and the bacon, and season with salt and pepper.
    
16. Stir the potatoes into the cabbage mixture and serve warm.