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Short rib shepherd's pie

February 19, 2017 03:34 PM

Chef Zach Cutler of Gaffney's crafts his Short Rib Shepherd's Pie, and expert bartender Alex Moore blends an inventive "Celtic Mule" cocktail.

Short Rib Shepherd's Pie

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8oz Braised Beef Shortrib, diced

.5 Cup English peas

2 Cups Guinness Gravy

1 Cup mashed potatoes

1 Tbsp chopped parsley

Guinness Braised short ribs

3# Bone in Beef Short rib

1# onion

.5# celery

.5# carrot

2Bunches rosemary

1Bunch Thyme

6 cloves garlic

2Qt. Beef Stock

2Qt. Guinness

Season short ribs, sear in pot, remove ribs, add vegetables and cooking liquid.

bring to boil and reduce to light simmer. cover with aluminum foil and braise in oven

at 325 degrees for 3.5 hours. Allow to rest and cool in cooking liquid, remove ribs and puree vegetables into cooking liquid to make gravy.

Celtic Mule

1.5oz Jameson Irish Whiskey

6oz Ginger Beer

.5 lime, juiced

1 lime wedge garnish

Place in Copper Mule Mug

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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