Heat olive oil in large pot over medium high heat.
4
Season the beef with salt and pepper and sear on all sides in large pot.
5
Add diced onions and tomato paste and stir into the seared beef. Sauté for about 2 minutes.
6
Add Guinness to pot and stir well. Then add brown sugar, Dijon mustard, red wine vinegar, cloves and beef gravy. Stir well.
7
Finally add mushrooms to pot and reduce heat to medium. Simmer until beef is fork tender (approx. 1½ hours).
8
Combine the cornstarch and water to make a slurry. Whisk in the slurry in small amounts and allow to cook out for about 2 minutes. Taste and adjust thickness as you see fit, adding more slurry if needed.
9
10
Method: Potato Boxties
11
12
Place all ingredients into mixing bowl and mix thoroughly until smooth for approximately 1 minute.
13
Divide mixture into 6 even size balls. Dust a work surface with flour and roll each ball into a round disc approx. 8” in diameter.
14
Place each round into a pre-heated sauté pan. Cook over medium heat until golden brown on both sides flipping half way through.
15
Carefully remove boxties from pan and allow to cool on a baking sheet. Once boxties are cooled, spoon Guinness Steak & Mushroom filling onto one half of the boxty and fold other half of boxty over filling.
16
Drizzle with sour cream and serve with your favourite side salad.
17
18
Recipe courtesy of Chef Bryan Jurek, available at Fionn MacCool’s Oakville and Burlington.
Heat olive oil in large pot over medium high heat.
4
Season the beef with salt and pepper and sear on all sides in large pot.
5
Add diced onions and tomato paste and stir into the seared beef. Sauté for about 2 minutes.
6
Add Guinness to pot and stir well. Then add brown sugar, Dijon mustard, red wine vinegar, cloves and beef gravy. Stir well.
7
Finally add mushrooms to pot and reduce heat to medium. Simmer until beef is fork tender (approx. 1½ hours).
8
Combine the cornstarch and water to make a slurry. Whisk in the slurry in small amounts and allow to cook out for about 2 minutes. Taste and adjust thickness as you see fit, adding more slurry if needed.
9
10
Method: Potato Boxties
11
12
Place all ingredients into mixing bowl and mix thoroughly until smooth for approximately 1 minute.
13
Divide mixture into 6 even size balls. Dust a work surface with flour and roll each ball into a round disc approx. 8” in diameter.
14
Place each round into a pre-heated sauté pan. Cook over medium heat until golden brown on both sides flipping half way through.
15
Carefully remove boxties from pan and allow to cool on a baking sheet. Once boxties are cooled, spoon Guinness Steak & Mushroom filling onto one half of the boxty and fold other half of boxty over filling.
16
Drizzle with sour cream and serve with your favourite side salad.
17
18
Recipe courtesy of Chef Bryan Jurek, available at Fionn MacCool’s Oakville and Burlington.
Notes
Guinness Steak & Mushroom Boxty by Fionn MacCool’s
