The Food of Ireland
Irish Stew
Serves:4
2 1/2 lb/1kg boned mutton
4 large potatoes
2 large onions
3-4 medium carrots
sprig of parsley
1 pt/500 ml/2 cups water
salt and pepper
Cut the meat into 1 inch cubes. Peel vegetables and slice thinly.
Chop parsley. place ingredients in a pot start with meat then layer with
vegetables, layer potatoes on top. Add water and salt and pepper. Cover
and cook on low heat for 2 1/2 hours or until meat is tender.
Note: Lamb can be used as a substitute meat. Then cooking time
is 1 1/2 hours.
Beef in Guinness
Serves:4
2 1/2 lb/1kg shin of beef
2 large onions
6 medium carrots
2 tbsp. seasoned flour
a little fat or beef dripping
1/2 pt/250 ml/1 cup Guinness and water mixed
sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the beef
and fry the onions gently until transparent. Return the beef and add the
carrots and the liquid. Bring just to a boil, reduce the heat to a very
gently simmer, cover closely and cook for 11/2-2 hours. Check that the
dish does not dry out, adding more liquid if necessary. Sprinkle with chopped
parsley and serve with plainly boiled potatoes.
Corned Beef and Cabbage
Serves: 12
1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
Use a 14 to 20 quart pan.
Coarsely chop enough onions and carrots to make 1 cup each. In
pan, place onions and carrots, corned beef with any liquid, vinegar, stout,
mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add
water to barely cover beef. Cover pan and bring to a boil over high heat.
Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half
through cores, then into wedges. Scrub potatoes.
Add onions, carrots and potatoes to tender corned beef, place cabbage
on top. Cover and return to simmering over high heat; reduce heat and simmer
until cabbage is tender when pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes.
Using tongs and a slotted spoon, remove beef to a cutting board; cut off
and discard fat, slice meat across the grain and place on warm platters.
Serve meat and vegetables with coarse-grain and dijon mustards.
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