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AIRBORNE GOURMET
Irish Pancake w/Irish Pub Beef
Recipes by Chef David Sears
Irish Pub Beef:
- 3-pound chuck roast
- 1/3 cup soy sauce
- 1 cup Guinness
- 20 oz beef stock
- 1 pkg brown gravy mix
- 1/4 cup minced onion
- 1 tbsp garlic pepper
- 1/4 tsp thyme
Pancake:
- 1 cup AP flour
- 1/2 Tsp salt
- 4 eggs
- 1 1/2 cup milk
- 4 oz. Melted butter (2 for batter, 2 for frying)
Horseradish Sauce:
- 1 cup sour cream
- 4 tbsp prepared horseradish
Irish Pancake Method: Whisk flour and salt together and eggs and milk together. Pour wet ingredients into dry and whisk until smooth. Heat 8” buttered skillet and pour in batter. Tilt pan from side to side forming a thin layer of batter. Cook until bubbles appear and top looks dry. Flip and cook for an additional minute. Irish Pub Beef Method: Combine all beef ingredients in a crock pot and cook on low for 4 hours. Shred beef discarding bones and fat and return to crock pot for 2 hours. Take pancake spread horseradish sauce and add beef. Roll up like a crepe and enjoy!
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