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A Bevy of Beguiling Irish Dishes for St. Patrick’s Day

A Happy St. Patrick’s Day to you all! While for most people who think of Irish cooking as simply corned beef and cabbage and nothing more, I can tell you there are a lot of great Irish dishes you can try beyond that typical meal. There are some great meals you can choose from all over the Internet and I have posted a lot of Irish recipes on here, being he good Irish boy that I am. I have always wanted to see the cuisine beyond the corned beef and when Michelle and I went to Dublin we got to see, smell and taste a lot of different things. So if you are looking for some things to try this St. Patrick’s Day, here are some Irish meals I have posted on the blog that you can check out, including the classic corned beef and cabbage.

Beef and Barley Broth

Irish Cream and Coffee Cookies

Irish Onion Soup

Dark Chocolate Guinness Cake with Bailey’s Buttercream Frosting

Whiskey Glazed Carrots

Irish Mussels in Guinness Cream Sauce

Beef & Guinness Stew

Guinness Chocolate Truffles

Traditional Irish Stew

Guinness Brown Bread

Blood Pudding

Lemon Tart

Irish Coffee

Irish Spiced Beef

Corned Beef and Cabbage in the Pressure Cooker

Corned Beef and Cabbage

Colcannon

Guinness Mustard

Grasshopper Pie

Homemade Shamrock Shake

Potato and Leek Soup

Irish Soda Bread

There are also lots more great recipes out there on the Internet that you can check out from some great sources if you are looking for something a little different. I will be making the corned beef and cabbage in the pressure cooker, along with some Colcannon, cabbage and the brown bread. Of course there will be Guinness and Irish coffee later on as well.

That’s all I have for today. Check back next time for some more great recipes. Until then enjoy the rest of your day, have a happy St. Patrick’s Day and enjoy your meal!

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A Grand Irish Meal for St. Patrick’s Day – Beef and Barley Broth

If you are looking for a good alternative for an Irish meal and do not want to make corned beef and cabbage, as millions of others will be doing tomorrow, you can try making this stew instead. Unlike a traditional American beef stew, and Irish stew is referred to more as a broth since the broth is clear and does not use beef stock like an American stew will use. The ingredients are very basic and easy to prepare and you come away with a great tasting stew full of vegetables and flavor without having to put a ton of work into the process.

Beef and Barley Broth

1 1/2 pounds chuck steak, trimmed and diced

1/3 cup pearl barley, rinsed

1/3 cup green split peas, rinsed

1 large onion, thickly sliced

1/2 teaspoon black peppercorns

3 carrots, halved lengthwise and sliced

3/4 cup turnip or rutabaga, peeled and diced

1 leek, rinsed well and thinly sliced

1 celery stalk, sliced

6 small potatoes, such as Russets or Yukon gold, peeled

1 1/2 cups sliced green cabbage

Salt

Put the beef, pearl barley and split peas in a large saucepan with the onions and peppercorns. Pour in enough cold water to just cover the contents of the pot. Slowly bring the water to a boil, skimming off any foam, then reduce the heat, cover, and simmer gently for about 1 1/2 hours.

Add the carrots, diced rutabaga or turnip, leek and celery to the pan. Season the mixture with salt and simmer for an additional 30 minutes. Add a little more water if the stew starts to look like it is getting too thick.

Meanwhile, put the potatoes in another large saucepan with water to cover. Add salt to taste and bring the potatoes to a boil. Cook the potatoes for about 7 to 10 minutes, until tender but not until they are disintegrated or falling apart. Drain the potatoes, return them to the pan and cover the pan with a clean dish towel and set them aside.

Add the cabbage to the meat saucepan and allow the mixture to simmer for an additional 5 minutes, or until the cabbage is just tender. Check the seasoning and add any salt or pepper needed to taste.

Ladle the stew into warm bowls. Place a potato in the middle of each bowl and serve.

This is a very simple recipe that yields a lot of flavor in a basic stew or soup. You get great taste from all of the vegetables and keeps things very simple for you. Some people cook the meat whole at first and then remove it from the pan, dice it up for individual portions into bowls and then ladle the soup over the meat, so do whatever is easiest for you. putting the potato in at the end is the traditional Irish way to do it and it is how we had it served to us in Dublin, but we actually put the potatoes in with the stew itself and a few other vegetables we had on hand as well. We made a large pot of this when we made it so there was plenty leftover to use for those colder days that come along.

That’s all I have for today. Check back tomorrow for another recipe. If you are looking for some Irish recipes for tomorrow, I have lots to choose from here so just type in what you are searching for in the search box and you can get lots of great choices. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on March 16, 2014 in Beef, Cooking, Dinner, Holidays, One Pot Meals, Soups & Stews

 

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A Taste of Dublin, Part 4

So it was on the second full day that we decided to stop for dinner at a local pub. We had seen the signs for the Hairy Lemon every time we walked back and forth to the hotel since they were on the same block. Just the name alone got the better of us and we knew we had to give it a try. It was a very quaint place jam-packed with old mementos and signs from years’ gone by in Dublin. The place was quiet when we got there and we easily got a table. The server was very friendly, as every server we came across in Dublin was. We ordered drinks ( I had a Guinness, of course) and took a look at the menu. They had quite a large selection, including several traditional Irish meals. We both saw the traditional Irish stew listed on the menu and agreed that it sounded wonderful so we both ordered it. Neither of us was disappointed. What came out was a very large stainless steel crock (actually 2 crocks, one for each of us) on a platter with a very large baked potato and some homemade brown bread. The stew was absolutely amazing. The lamb was super-tender and just melted in your mouth and all the vegetables were perfect. The server said the vegetables came in fresh every day from the market the chef shopped at, and he picked out what he wanted so sometimes there was something different in the stew each time. This time, there were definitely parsnips in there and they were good. We both finished our bowls clean and devoured the homemade bread, which they bake fresh each day and sell by the loaf if you want to take some home. I could barely touch my baked potato, and it was a big one. I ended up eating about 1/2 of it, but it was cooked well and I enjoyed it. Neither of us had room for any dessert after.

I searched around on the Internet and have found that many of the Irish stews are basically the same recipe. although some use different vegetables or no other vegetable besides potato, so it is really your call as to what you want to make. Others also use a lot of beef broth to darken it. The stew we had was lighter but did taste of beef broth, so they must have used some. Try this one and see if you like it.

Traditional Irish Stew

4 tablespoons olive oil
3 pounds lamb shoulder, cut into 1 1/2 inch pieces
Salt
Freshly ground black pepper
2 cups leeks, sliced
1/2 cup flour
4 ounces butter
1 cup Guinness beer
3 cups beef stock
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
4 cloves garlic, cut in half
3 sprigs of fresh rosemary, plus 1 tablespoon chopped
1 cup peas, shelled
1 cup leeks, sliced thinly
Oil for frying

Preheat the oven to 400 degrees.

In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.

 

While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.

You could substitute some scallions for the leeks used at the end if you wanted to without frying them any, just chop them up and use them as a garnish. Either way I don’t think you can go wrong. I’ll definitely be trying this one at home myself.

We are just about done with our meals from Ireland. All we have left is our final day, which we spent entirely at the Guinness Storehouse at then at Whelan’s Pub for the show. I did get some recipes from Guinness while we were there which I will be posting tomorrow, and you can check my personal blog tonight for my account of the day we spent with Guinness. It was great! So, until tomorrow, enjoy your evening and enjoy your meal!

 

 
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Posted by on October 10, 2012 in Eating Out, Lamb, One Pot Meals, Soups & Stews

 

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