Since St. Patrick’s Day is next week, I thought an Irish recipe would be appropriate. Bonus points because this recipe has Guinness in it!
- 2 pounds chuck roast, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Guinness
- 2 cups chopped carrot
- 1 tablespoon chopped fresh parsley for garnish
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
I know that St. Patrick’s Day is still six months away (exactly six months from today!), but I wanted to try out this traditional Irish potato dish early so I could decide if I wanted to add it to our holiday meal next year. I loved it…potatoes, bacon, cabbage…how can you go wrong? It got mixed reviews from the rest of my family, but enough of us liked it that I think I just may make it on March 17 next year!
- 2 1/2 pounds potatoes, peeled and cubed
- 4 slices bacon
- 1/2 small head of cabbage, chopped
- 1 large onion, chopped
- 1/2 cup milk
- salt and pepper to taste
- 1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
I tried this recipe for the first time a few week’s ago for our St. Patrick’s Day tea party, and it was a huge hit! It’s a nice, simple butter cake, delicious with a dusting of powdered sugar. You could easily double the recipe, though, and use it as a layer cake with frosting instead!
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 1/4 cup powdered sugar, for dusting
Preheat oven to 350. Grease and flour a 9 inch round pan.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with powdered sugar right before serving.
I’ve been making this particular soda bread recipe for years, now, and it’s very popular in our house. I especially like it because it doesn’t have raisins, and as far as I understand, the raisins are not necessary for an authentic soda bread. The buttermilk, however, is a key ingredient. It’s also important to make it a day ahead, and wrap it in foil…that really helps the flavor develop!
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/3 cup white sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 egg, lightly beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
Preheat oven to 325 degrees. Grease a 9×5 loaf pan.
Combine flour, baking powder, sugar, salt, and baking soda in large bowl. Blend egg and buttermilk together; add all at once to flour mixture. Mix until moistened. Stir in butter and pour into pan.
Bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean. Cool in a wire rack. Wrap in foil and store overnight.
Lots of “gold” coins, green, and shamrocks on our table for this tea party!
Cucumber sandwiches (of course!):
Irish tea cake:
Our tea of choice for our St. Patrick’s Day party was Twinings Irish Breakfast. I was afraid that the children wouldn’t like it, because it wasn’t a flavored tea, but they all finished their cups, and some even had seconds!
A St. Patrick’s Day staple in our household…Lucky Charms for breakfast!
Chickadee had her first taste of Lucky Charms, too…she has already figured out the marshmallows are delicious! I looked at her high chair tray to discover that she had eaten all of those first, and had left the oat pieces for last.