Irish potato pancake boxty with stout braised beef

Chef Matt Dean Pettit brings the warmth to comfort food with this delightful pancake boxty!


Irish potato pancake



  1. First rub and fully coat the beef with the flour, salt and pepper.
  2. In a large pot over medium heat, add the butter and bring to a bubble. Add the meat and start to brown the beef on all sides until golden and crispy all over. Remove the meat and set aside.
  3. Add the remaining butter to the same pan. Then add the onions, carrots, thyme and bay leaves and cook until the onion and carrots has softened.
  4. Pour in the stout in and stir scraping the bottom of the pot to deglaze and remove all of the bits stuck to the bottom of the pan.
  5. Add the beef and beef stock and bring to the boil. Cover and reduce heat to medium low and cook for at least 3-4 hours or until the meat is fall apart tender. The beef is now ready to serve, keep the sauce for an amazing dip or extra flavour for your boxty!


  1. In a large mixing bowl add the grated potatoes with flour.
  2. In a separate bowl, whisk together the egg and whole milk and mix into the potatoes. Season to taste with salt and pepper.
  3. In a large skillet over medium-high heat, add the Canola Oil and heat.
  4. Working in batches add a small amount of potato mixture, forming patties about 2 inches in width. Fry on both sides until golden brown, 2-3 minutes per side.

To Serve

  1. On a clean plate layout the potato pancake boxty and carefully with a spoon ladle in the braised stout beef onto one side and fold over to close.
  2. Garnish with some chopped chives and eat!

*** optional grate Irish cheddar cheese over top ***


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