Guinness braised corned beef ragout and braised cabbage

Guinness braised corned beef ragout and braised cabbage

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Ragout combines well seasoned meats and vegetables in a hearty sauce, will quickly become a new tradition.

LOS ANGELES, March 15, 2015 — While the corned beef brisket, be it boiled, baked, skillet or crockpotted, is the traditional St. Patrick’s Day fare, a Guinness-braised beef ragout, a cooking process that combines well- seasoned meats and vegetables in a hearty sauce, will quickly become a new tradition.

Served with a braised cabbage with shredded carrots for a dish perfect for any day.

Guinness braised beef ragout over creamy polenta

Serves: 4    

Time to Prepare: 4 hours


  • 1 lb. beef chuck filets
  • 2 tablespoons olive oil
  • 1 tablespoon butter, unsalted
  • 1 ½ leeks diced
  • 1 cup baby carrots
  • 2 tablespoon tomato paste
  • 1 ½ tablespoons Creole seasonings
  • 1 Guinness (bottle)
  • 1 tablespoon Better than Bouillon (Beef)
  • 1 cup of water


In a large sauté pan add butter and olive oil and sauté the leeks and carrots until they are golden brown. Season with salt and pepper. Once the leeks and carrots are golden brown, remove and set aside.

Spread the Creole seasonings, salt and pepper over the beef. In the same pan sear the beef until golden brown on both sides.  Put the leeks and carrots back in the pan. Stir in the tomato paste and cook down until it’s covering all of the carrots, leeks and beef.

Turn the heat down to low and add the Guinness. Reduce to au sec (dry) and reduce most of the liquid to create a thick, savory gravy. Add the Better than Bouillon (beef flavor and available in most stores) and water.

Bring everything to a boil, and then pour everything into a baking dish.  Cover with foil and braise for 2 ½ hours.

Once the beef is fork tender, shred into to desired consistency. Serve with creamy polenta and top with rough chopped parsley.

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to or click the Ask Chef Mary link above.

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.