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2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
Garnish the beef with parsley and serve.
Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Brisket that has been corned
Twine to tie brisket plus twine to tie bouquet
Cold water to cover brisket
1 onion
2 cloves
1 sprig thyme
2 sprigs parsley
5 peppercorns
1 bay leaf
Cheesecloth for bouquet garni, cut into approximately 6-inch by 6-inch square
6 small white onions
4 small turnips, peeled and cut in half
8 small new potatoes
6 carrots, peeled and cut in half
1 head of cabbage, cut into 6 wedges
1 cup hard cider (optional)
Fresh parsley, chopped for garnish
Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce.
Yield: 8 servings
3 pounds boneless lamb shoulder, trimmed
and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth
3 pounds boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil
In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
Yield: 8 to 10 servings
Bread:
1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed
potatoes
1 cup milk
1 1/2 tablespoons lard
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon dry yeast
1/3 cup warm water
5 cups bread flour
Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.
Yield: 1 loaf
Prep Time: 2 hours 30 minutes
Cooking Time: 30 minutes
1 cup sour cream
1/4 cup heavy cream
1/4 cup horseradish
In a small bowl stir together the sour cream, heavy cream, and horseradish.
Yield: 1 1/2 cups sauce
Prep Time: 5 minutes
Difficulty: Easy
4 tablespoons olive oil
3 onions finely chopped
3 garlic cloves finely chopped
2 pounds freshly ground lamb
1 (24-ounce) can tomato sauce
1/2 pound butter
1/2 cup flour
1 cup burgundy wine
4 tablespoons lamb base
2 cups water
Salt and pepper, to taste
2 teaspoons tarragon
2 cups yellow corn, cooked
1 cup green peas, cooked
1 cup carrots, diced, cooked
4 pounds potatoes (with skin), boiled
1/2 gallon milk
1/2 pound grated Parmesan cheese
Heat oil in a large frying pan over low heat, then add onions and garlic. Cook until soft, turn up heat and add the fresh lamb meat. Stir until well browned. Drain off fat and add the tomato sauce.
Make flour sauce: In saucepan cook 1/4 cup butter, add flour, stir and cook for a minute, then add burgundy wine, lamb base, and water. Season with salt, pepper, and tarragon. Simmer gently for 15 minutes, and then add yellow corn and green peas and carrots.
Mash the potatoes, and then add 1/4 pound butter and milk, season with salt and pepper. Put meat mixture in individual 8-ounce dishes with approximately even portions and top with mashed potatoes. Spread Parmesan cheese on top of each dish and put in a preheated 350 degree oven and brown until a golden brown color. Serve with seasonal vegetables.
Yield: 8 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Salmon:
2 1/2 pounds (1.12 kilograms) center cut of fresh salmon
Water
Salt
Irish Butter Sauce:
2 egg yolks
1 dessertspoon cold water
4 ounces (110 grams) butter, diced
Approximately 1 teaspoon lemon juice
1/4 ounce (8 grams) butter
Salt and freshly ground pepper
Garnish
Sprigs of watercress or flat parsley
The proportion of salt to water is very important. We use one rounded tablespoon of salt to every 40 fluid ounces (1.2 litres) of water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast iron saucepan is usually perfect.
Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.
Yield: Serves 8
1 tray of frozen coffee cubes
3 scoops frozen coffee yogurt
3 tablespoons chocolate syrup
1/4 Bailey's Irish Cream
1/2 cup milk
In a blender process six coffee cubes, frozen yogurt, chocolate syrup and milk until smooth. Serve in a tall glass
Yield: 1 shake
Prep Time: 5 minutes
Difficulty: Easy
1 large head white cabbage
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon white pepper
8 tablespoons (1 stick) unsalted butter, cold
Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tightfitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.
Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
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Copyright © 2005 [Flaherty]. All rights reserved.
Revised: January 09, 2005