A classic stew with a modern twist of salty and spicy bacon and jalapeño dumplings.
Seasoned short ribs are cooked with vegetables and served with Jalapeno dumplings, chive cream and crispy shallots.
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Ingredients
STEW
4 English cut bone-in short ribs (about 3 by 3 1/2 inches)
Coarse salt
Freshly cracked black pepper
2 tbsp Vegetable oil
2 Yellow onions, roughly chopped
1 Bunch rainbow carrots, peeled and chopped
1 Large parsnip, peeled and sliced the size of the rainbow carrots
2 stalks Celery, chopped
2 Cloves garlic, smashed
1 tbsp Tomato paste
500 ml Guinness Foreign Extra Stout
3 Sprigs fresh thyme
1 Bay leaf
BACON & JALAPENO DUMPLINGS
240 g Plan flour
5 tsp Baking powder
1 tsp Coarse salt
1 tsp Ground black pepper
250 ml Milk
3 tbsp Butter
26 g Pickled jalapenos, chopped
CHIVE CREAM
240 g Sour cream
2 tbsp Minced fresh chive
Zest and 1 tablespoon juice from 1 lemon
1 tbsp Tabasco sauce
1 tsp Honey
CRISPY SHALLOTS
3 Large shallots, sliced lengthwise 33cm in thickness
225 ml Vegetable oil
SHOP
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SHOP
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