Irish Braised Beef & Onion Soup

1. Preheat your grill to 225°F (107°C), preparing to use indirect heat. Add a large vessel to the grill to warm. The large cast iron frying pan, ceramic roasting dish, or drop-in roasting pan will work well for this. Move your side burner grids to the upper position and preheat the infrared sear station to high.
2. Thoroughly season your beef short ribs with salt and pepper. Allow them to sit while you prepare the rest of the ingredients.
3. When everything is ready to go, sear the beef until grill marks form using the Infrared Sear Station Side Burner. Once seared, move the beef to your chosen vessel and add the veggies, then pour over the stock, and beer until the beef is just barely sticking out of the liquid. Top with the fresh and dried herbs, then put on the lid, and braise the beef for 2 to 4 hours, until it is fall-apart tender. The internal temperature would be approximately 205°F (96°C). keep an eye on the braise and add more stock if it gets lower than halfway up the beef.
4. While the beef is braising, add the oil, butter, and cracked black pepper to a stockpot over medium-low heat, and allow the cracked black pepper to sit in the oil as the butter melts. Slowly cook the sliced onions in the oil and melted butter until they caramelize. This process can take up to an hour and you need to be patient. Once they are nearly ready, add the whiskey. If you use unsalted butter, a few pinches of salt can be added to the onions.
5. Once the beef is ready, remove it from the vessel you used. Strain the liquid into the onions, discarding the vegetables and herbs. Shred the beef and add that to the pot with the onions and soup. You may want or need to add 2 to 4 additional cups of stock for more soup to onion and beef. Taste for seasoning, adding salt and pepper as needed. Bring the soup up to a gentle simmer.
6. Shred the cheese and butter the bread, toasting it on the grill. Ladle the soup into French onion soup bowls, top with the toasted bread, then a healthy layer of shredded, sharp Irish cheddar. Place the soup, on a tray, under the broiler until the cheese is melted and bubbling. Serve.
7. Pair this with a red wine that features flavors of stewed dark fruits like a Châteauneuf-du-Pape or a Shiraz. For beer pairings, nothing goes better with Guinness than more Guinness or similar stout, or you can try the malty and dry Irish-style red ale with toffee notes whose sweet and dry profile will contrast the rich and sharp flavors of the soup.

This Irish Braised Beef & Onion Soup is the perfect blend of rustic charm and gourmet flavor. The ideal St. Patrick’s Day recipe for your grill. With its tender beef, sweet caramelized onions, and gooey Irish cheddar topping, it’s a recipe worth savoring. Pair it with a robust Châteauneuf-du-Pape or a malty stout for a truly memorable meal. Fire up your grill and bring a taste of Ireland to your table tonight! What is your favorite Irish-style recipe to cook on St. Patrick’s Day? Share your holiday-themed BBQ recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!