Guinness-Braised Beef with Colcannon

INGREDIENTS

• 1-2 tbsp of olive oil
• 1kg housekeeper’s cut of beef, cut into one inch chunks
• 1 onion, chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 cloves garlic, finely sliced
• 150ml beef stock
• 500ml of Guinness
• Sea salt & black pepper
• 1 bay leaf

Colcannon:

• 1kg Maris piper potatoes, peeled & chopped
• 100g crème fraîche
• 5ml milk
• 60g butter
• 350g savoy cabbage
• Handful chives, finely chopped

METHOD

1. Heat the olive oil in a large pot & brown the beef in batches, do not overcrowd the pan. Season with salt & pepper. Once browned, remove & set aside on a plate. Add a little more oil, then fry the onion, carrots & celery until softened. Add the garlic & cook for another minute.
2. Return the beef to the pot, then pour in the stock, Guinness & bay leaf. Season with salt & pepper, bring to a simmer & cook gently for about 1 ½ hours, or until the liquid has reduced & the beef is tender.
3. If the sauce is not thick enough, strain the liquid into a small saucepan & mix with flour over heat until you form a smooth paste. Whisk the rest of the sauce into the paste, & cook gently until the sauce thickens. Pour the thickened sauce back over the beef & stir to coat.
4. For the colcannon, add the potatoes to a large saucepan & cover with cold water. Add salt to taste. Bring to a boil, cover, & cook for about 15 minutes, or until the potatoes are tender. Drain the potatoes, then mash them with the crème fraîche, milk, & butter. Season with salt & pepper.
5. Cook the shredded savoy cabbage in a little butter until wilted, then fold the cabbage & chives into the mashed potatoes.
6. Serve the Guinness-braised beef alongside the creamy colcannon & enjoy!