By Chef Jonathan Chovancek, Cook Culture
makes 1 loaf
- 1 1/2 cups whole wheat flour
- 1 1/2 cups sprouted kamout flour
- 1 tsp baking soda
- 3/4 cup buttermilk
- 3/4 cup Guinness beer
- pinch salt
Use a medium mixing bowl to combine all of the dry ingredients. Combine
the stout and buttermilk and pour into the dry ingredients. Use a wooden
spoon to bring the dough together into a shaggy ball.
Turn the dough onto a lightly floured board and shape into a ball.
Use a sharp knife to score a cross in the top of the loaf.
Place in a cast iron dutch oven or a parchment lined baking sheet and bake in a
preheated 375oF oven 40-45 minutes. Remove from the pan and cool for 30
minutes on a cooling rack before tucking in.
Beef Short Rib Irish Stew
serves 4-6 hearty portions
- 2 kg short ribs or blade roast cut into 4 cm cubes
- 4 tbsp potato starch for dredging
- 2 -4 tbsp unsalted butter for searing
- 1 yellow onion cut julienne
- 1 leek, greens removed and sliced thin
- 1 cup tomato paste
- 2 cups Irish whiskey
- 2 cups beef or chicken stock
- 4 small carrots cut into 2 cm slices
- 2 medium size, peeled potatoes cut into 3 cm cubes
- 2 tbsp cider vinegar
- salt and pepper to taste
- 2 rosemary sprigs
Season the short ribs with salt and pepper and dredge in the potato starch.
Use a large Dutch oven to melt the butter and caramelize the meat to brown
on all sides. Remove the meat from the pan and set aside while you
prepare the dish.
Add the onions and leeks to the pan and add the vinegar to deglaze and
pick up all of the little caramelized bits from the bottom of the pan. Sauce
for 3-5 minutes until the onions are soft and smell sweet. Add the tomato
paste and cook over medium high heat for 3-4 minutes, stirring constantly.
If you are using a gas flame, shut it off and add the whiskey. Bring to a
simmer and bring to a boil. Add the ribs, veggies and rosemary to the pot
and cover with the stock. Bring to a simmer and cover with a lid.
Place the pot in a pre heated 325oF oven and braise 3 hours. Remove the
pot from the oven and allow it to rest uncovered for 45 minutes. Remove
any excess fat from the top of the pot and serve hot with a thick slice of