Sprinkle salt and black pepper all over the beef short ribs
Bring a heavy pot to a high heat and then add the oil. 30 seconds later add the beef short ribs. Let the beef brown on all sides, resisting the urge to agitate it too much. The dark fond on the bottom of the pot is pure flavour and will be deglazed by the Guinness.
Once the meat is browned, remove from the pot, reduce the heat to medium and add the diced veg (onion, celery and carrot) and cook for 5 minutes, stirring every 30 seconds.
Add the garlic and saute for one minute
Add half the Guinness and deglaze the pot by scraping the bottom with a wooden spoon
Add the Chimac Korean Hot sauce, soy sauce, potatoes and chopped carrots.
Submerge the veg and meat with either water or stock, increase the heat and bring to a boil.
Once at a boil, reduce the heat down to a simmer and put a lid on the pot.
Leave it stew for four to six hours, either on the hob on low, or in the oven stirring occasionally until the short rib is tender and falling apart.
Serve with rice and thinly sliced spring onions.
