Dan Browne who teaches chefs at the IT Tralee created this dish to celebrate Kerry produce for a book, the Kerry Food Story. He uses Carraig Dubh Porter from the West Kerry Brewery and Annascaul Black Pudding in this recipe but you can use any good craft porter and a decent Irish-made black pudding.

Serves 4

4 x 6” beef ribs
2 bottles Carraig Dubh Porter
Salt and black pepper
1/2 leek, cut in 3” pieces
1 onion, cut in 3” pieces
1 carrot, cut in 3” pieces
30g tomato purée
1 litre beef stock 1/2 green part of the leek, washed and thinly sliced
150g spinach, washed and stalks removed
30g butter
700g potatoes
50g buttermilk
30g butter
1 finely diced shallot
100g black pudding
1 teaspoon flat parsley
30g butter
4 x 80mm puff pastry discs


1. Marinade the beef ribs in the porter for 24 hrs. Pat dry, season with salt and freshly ground black pepper and brown in a hot pan. Place the ribs in a roasting tray with the leek, onion and carrot. Add the tomato puréee, the marinating liquid and beef stock. Cover with foil. Cook at 160C/320F/ Gas 3 for 21/2 hours. When the ribs are cooked, strain the cooking liquid and reduce to a thick consistency.

2. In another pan, cook the leek and spinach slowly in 30g of butter until soft (4-5 mins). Blend with 3 tbsp of hot water until smooth. Peel and cook the potatoes until tender, mash, add the spinach and leek purée, buttermilk and the second 30g of butter. Mix well until smooth.

3. Make the pastie: cook the shallot in butter over a low heat to soften. Leave to cool. Finely chop the pudding and add to the shallot. Finely chop the parsley and add it. Mash well with a fork. Chill. Half-fill each pastry disc with the pudding mixture and fold over. Seal the edges with beaten egg and brush with more egg. Bake at 180C/350F/Gas 4 for 8 mins.

4. To serve, place the ribs on the potato purée, drizzle with sauce and slice the black pudding pastie in half. Serve with carrot purée and sprouting broccoli.