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Guinness Beef Boxty with Gorgonzola Cream Sauce

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Level: Easy

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Description

This recipe is inspired by one of my favorite things to eat at one of our favorite restaurants in town. Celebrate St. Patrick’s Day all year round with this hearty Irish fare.

Ingredients

  • FOR THE GUINNESS BEEF FILLING:
  • 1 pound Ground Beef, Cooked And Drained
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Thinly Sliced
  • 1 Tablespoon Grey Poupon
  • ½ cups Guinness Stout Beer
  • 1-½ cup Beef Stock
  • ¼ cups Slurry (I Used Equal Parts Flour And Water)
  • 3 whole Carrots, Sliced
  • ½ bags (about 12 Oz. Bag) Frozen Peas
  • Salt And Pepper, to taste
  • _____
  • FOR THE BOXTY:
  • 1 cup Raw Potato, Grated
  • 1 cup Mashed Potatoes (I Used Russets With A Stick Of Butter And Splash Of Milk)
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 whole Egg, Beaten
  • 1 cup Buttermilk
  • 2 Tablespoons Butter
  • _____
  • FOR THE GORGONZOLA CREAM SAUCE:
  • 1 Tablespoon Butter
  • 1 whole Shallot, Minced
  • 1 cup Heavy Cream
  • 3 ounces, weight Gorgonzola Cheese Crumbles
  • Salt And Pepper, to taste

Preparation

This recipe is made in three parts. The Guinness beef takes the longest, as it needs to simmer for at least an hour.

For the Guinness beef:

In a large pan, brown the ground beef and drain. Remove the ground beef from the pan and set aside.

Melt butter on medium heat in the same large pan. Add the thinly sliced onions and saute until soft. Stir in the Grey Poupon. Add the Guinness and allow to reduce by half. Add the beef stock and bring to a boil. Add the slurry and reduce the heat to low. Add the ground beef and sliced carrots, and allow the beef mixture to simmer on low heat, stirring occasionally for 1 to 2 hours. During the last half hour of simmering, add the frozen peas.

For the boxty:

Prepare the mashed potatoes ahead of time. I did mine in the morning and put them in the fridge for when I needed them in the afternoon.

Peel and grate the raw potato (squeeze out excess water). Pour the buttermilk over the top of the grated potatoes.

Sift together flour, baking powder and salt into a large mixing bowl. Add mashed potatoes, grated potatoes with buttermilk, and the beaten egg to the dry ingredients. Mix well; batter should be the consistency of thick pancake batter. Add more buttermilk or flour accordingly if needed.

Melt the butter on a skillet. Pour batter into the skillet in 1/3 cup portions. Spread the batter out to approximately 5 to 6 inches in diameter. Flip when bubbles form on the top of the boxty. Cook until golden. Remove to a plate and continue until all batter is used.

For the gorgonzola cream sauce:

Melt the butter in a saucepan over medium heat. Add minced shallot and saute until tender. Add heavy cream and reduce by half. Turn heat to low.

Add the gorgonzola cheese crumbles (if you don’t want a super strong gorgonzola taste, you could use 2.5 or 2 ounces instead). Stir until the cheese melts. Season with salt and pepper to taste.

To assemble the boxty:

Place boxty on a plate. Spoon beef filling on half of the boxty. Fold boxty over and top with cream sauce. Enjoy!

One Comment

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Profile photo of jenkey

jenkey on 9.13.2010

saw this recipe and started digging. I know the restaurant in question and it’s my favorite dish. Thanks for sharing. I am totally making this. YUMMMM!!!

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