Source: LCBO Food & Drink Spring 2008
Rating: 9/10
The mild licorice kick of star anise goes will with the richness of the stout in this posh twist on Irish beef and Guinness stew, while redcurrant jelly tempers its sharp hoppiness.
Cook onions for about 6 minutes in a small saucepan of boiling water until just tender. Drain well. When cool enough to handle, trim off stem and root ends and remove skins; set aside.
Preheat oven to 400°F.
Stir together 1 tsp thyme, the oil and garlic in a small bowl; rub evenly over both sides of beef. Sprinkle beef on both sides with salt and pepper. Heat a medium oven proof skillet over medium-high heat. Add beef; cook for 1 to 2 minutes on each side until browned. Transfer skillet to oven; cook for 5 to 7 minutes for medium-rare. Remove beef to a plate; keep warm loosely tented with foil.
Heat butter in same skillet over medium heat. Add reserved onions and sugar; cook, stirring, for 2 to 3 minutes, until onions are golden and starting to caramelize. Stir in Guinness, star anise and orange rind; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil for 2 to 3 minutes until liquid is reduced by about half. Add stock; bring to a boil over high heat. Reduce heat to medium; boil for 3 to 5 minutes, until liquid is reduced by about half.
Meanwhile, steam carrots over a saucepan of boiling water for 6 to 8 minutes until just tender.
Discard star anise and orange rind from sauce; stir in carrots and cream; simmer for 1 to 2 minutes until sauce is slightly thickened. Remove skillet from the heat. Add redcurrant jelly and remaining thyme, stirring until jelly has dissolved. Season with salt and pepper to taste. Divide beef among 4 dinner plates; spoon sauce overtop, dividing onions and carrots evenly.
Serve with Roasted Garlic Champ on page 54.
Ingredients
Directions
Cook onions for about 6 minutes in a small saucepan of boiling water until just tender. Drain well. When cool enough to handle, trim off stem and root ends and remove skins; set aside.
Preheat oven to 400°F.
Stir together 1 tsp thyme, the oil and garlic in a small bowl; rub evenly over both sides of beef. Sprinkle beef on both sides with salt and pepper. Heat a medium oven proof skillet over medium-high heat. Add beef; cook for 1 to 2 minutes on each side until browned. Transfer skillet to oven; cook for 5 to 7 minutes for medium-rare. Remove beef to a plate; keep warm loosely tented with foil.
Heat butter in same skillet over medium heat. Add reserved onions and sugar; cook, stirring, for 2 to 3 minutes, until onions are golden and starting to caramelize. Stir in Guinness, star anise and orange rind; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil for 2 to 3 minutes until liquid is reduced by about half. Add stock; bring to a boil over high heat. Reduce heat to medium; boil for 3 to 5 minutes, until liquid is reduced by about half.
Meanwhile, steam carrots over a saucepan of boiling water for 6 to 8 minutes until just tender.
Discard star anise and orange rind from sauce; stir in carrots and cream; simmer for 1 to 2 minutes until sauce is slightly thickened. Remove skillet from the heat. Add redcurrant jelly and remaining thyme, stirring until jelly has dissolved. Season with salt and pepper to taste. Divide beef among 4 dinner plates; spoon sauce overtop, dividing onions and carrots evenly.
Serve with Roasted Garlic Champ on page 54.