Oh my goodness my Guinness! I absolutely love cooking with Guinness. It just makes everything better. But I must say, there is something so magical when Guinness meets beef. In this tasty St. Patrick’s Day recipe, flank steak which is a rather tough cut of beef is made melt in your mouth tender by braising it in Guinness. It is served along with some crispy baked thick cut chips for the win!
This recipe is so easy to make. You can actually braise the steak the day before you would like to serve it. Then, on the big day, just reheat the steak in the oven as you prepare the chips. I can not tell you how good your house will smell while this steak is slowly cooking away.
And those crispy, crunchy homemade chips are fantastic as well. I absolutely love chips or french fries to those of us over on this side of the pond. The only problem with frying them up at home is that your house then smells like a big old chipper for days. That scrumptious smell of the braising beef will be overrun in no time. So thank goodness that rather than fried, these chips are dusted in polenta, sprayed with a bit of cooking oil and then baked in the oven.
Still quite tasty and a bit healthier for you. Serve them with some ketchup, a splash of malt vinegar or dip them into the reduced Guinness cooking sauce. It will be a very happy St. Patrick’s Day indeed!
Guinness Braised Steak with Crispy Baked Chips
recipe from: Slightly adapted from BBC Good Food
- 2 (250 gram) flank steaks
- 4 teaspoons olive oil
- 500 ml can of Guinness (could use other stout if you prefer…)
- 1 beef stock cube, crumbled
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Brown Sauce (HP Sauce)
- 3 Bay leaves
- 3 Shallots
For the Chips:
- 600 gram large baking potato
- 3 Tablespoons cornmeal
- Spray oil ( olive oil, canola oil, crisco – whatever you might have)
Preheat oven to 350°F (180°C). Season the steaks on both sides with salt and pepper. Heat 2 teaspoons of the oil in a frying pan. When hot, down the steaks well on all side. Transfer to a snug casserole or narrow, deep baking dish.
Pour the Guinness into the frying pan and bring to a simmer. Add the stock cube, Worcestershire Sauce an HP Sauce. Stir to combine.
Add the bay leaves and roughly chopped shallots to the dish holding the steaks. Pour the Guinness mixture over the steaks. Cover the dish tightly with foil and then add the lid. If your casserole does not have a lid, you can place a flat baking sheet over top. Bake for 3 hours or until the meat is fork tender. This can be done 1day in advance.
For the chips: One hour before you plan to serve the meal, preheat the oven to 400° F (200°C). Bring a large pan of salted water to the boil while you can the potatoes into 3 cm fat chips. Parboil for 3 min. Drain and let steam dry.
Place the cornmeal into a shallow bowl and line a baking sheet with parchment paper. Dredge the chips in cornmeal and transfer to baking sheet. Spray chips with spray oil and sprinkle remaining cornmeal over the top. Roast for 45 minutes, tossing chips and spraying with a bit more oil half way through the baking time. The chips should be crispy and golden.
When the chips have 20 minutes cook time remaining, remove the steaks from their cooking liquid. Wrap them along with the shallots in parchment, followed by foil. Place the packet on the low shelf of your oven and allow it to heat through.
Place the cooking liquid into a small sauce pan. Boil it over high hear until reduced by 3/4. Place in pitcher to serve over steaks.
Remove the chips from the oven and season with freshly cracked pepper and flaked sea salt. Remove steaks from packet and plate along with some shallots.
Guinness Braised Steaks with Crispy Baked Chips brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Guinness Braised Steak with Crispy Baked Chips:
HP Sauce This link is for a two pack of the sauce. I can usually find it in my local grocery store. You can also substitute in some A1 if you’re pressed.