Braised food

Cooking with Beer: Aged Cheddar Mac and Cheese with Braised Ribs in Stout

Roast, toast and the deeper malts of stouts, porters and dark ales find echoes in other flavors of the season – the smoke from a bonfire, a cup of coffee or hot cocoa, a little chocolate, the caramel dessert at a picking family. No wonder these beers find such food compatibility, whether in the dish or at the table.

Aged Cheddar Mac & Cheese with Braised Stout Short Ribs

Serves: 4

  • 1 lb (454 g) boneless short ribs
  • 1 teaspoon of salt
  • ½ cup (118ml) flour
  • 1/3 cup (79 ml) vegetable oil
  • 9 oz (255 g) onion, large dice
  • 6 oz (170 g) carrots, large dice
  • 2 tablespoons of tomato paste
  • 12 oz (355 ml) dry Irish stout
  • 1 bay leaf
  • 4 sprigs of thyme, fresh
  • 2 cups (473 ml) beef broth
  • ½ cup (118ml) milk
  • 8 oz (227 g) cream cheese
  • 1 teaspoon garlic, minced
  • 6 oz (170 g) sharp white cheddar cheese, grated
  • Salt
  • 8 cups (1.9 L) cooked pasta
  • 1 tablespoon chives

Preheat the oven to 350°F (177°C). Place short ribs in a small bowl, add salt and mix well. Add the flour and toss with the ribs, making sure each rib is coated. Remove ribs from bowl, shake off excess flour and set aside.

In a large skillet, heat the oil over medium-high heat. Gently place the short ribs in the oil and brown on each side. Remove the ribs from the pan and set aside.

Add the onion and carrot to the skillet and cook until they begin to brown. Add the tomato puree and cook for 1 minute.

Deglaze the pan with the stout. Return the ribs to the pan with the bay leaf and thyme. Add the beef broth, making sure the ribs are submerged. Cover tightly and bake for 4 hours.

About an hour before the ribs are done cooking, prepare the mac and cheese. Cook the pasta of your choice according to the package directions. Drain, rinse and set aside.

In a small saucepan, heat the milk, cream cheese and garlic over medium heat until just warm to the touch, about 120°F (49°C). Using a hand mixer or a whisk, whip the cream cheese into the milk until smooth. Remove from the heat and stir in the grated cheddar until the sauce is smooth. Add a pinch of salt, mix with the cooked pasta and keep warm.

After 4 hours, remove the ribs from the oven. Using a fork, test the ribs to make sure they are tender. Once the ribs are cool enough to handle, remove them from the liquid and shred the meat with a fork. Strain the liquid and add it to the ribs.

For the plate, divide the macaroni and cheese among 4 bowls. Top the mac and cheese with the shredded short ribs and the cooking liquid. Garnish each bowl with chives.

Beer Tasting Notes: Despite Guinness’ enduring popularity, Irish-style dry stout has a strong case to make as one of the most underrated styles of beer in the world. How many of us who should know better usually forget it on beer lists or store shelves, not sure we want something that dark – or, if we want something dark, not sure we want something something so low in alcohol. It’s not until we find ourselves drinking one that we remember: espresso notes balanced by a deceptively sweet impression of round body, perhaps a hint of dark cocoa, and a quick bitterness and finish. which make it (despite appearances) perfectly refreshing. . Then it’s easy to order another one, and so on. In this dish, that roast character adds a hint of coffee depth and darker color to the rich, fatty umami of the ribs.

Beer suggestions: Birds Fly South Nights Like These (Greenville, SC); draft from Guinness (Dublin); Bearded Seal Pinthouse (Austin); Porterhouse Oyster Stout (Dublin).