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Old 03-17-2010, 02:10 PM   #1
hawkeyethearcher
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saint patricks day

Beef in Guiness

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds shin of beef
2 large onions
6 medium carrots
2 tablespoons seasoned flour
a little fat or beef dripping
1 cup Guiness and water mixed
sprig of parsley

The Guiness in this recipe has the same function as the wine in Coq Au Vin
- the acid and moisture combined with the long, slow cooking help
tenderise the tough but flavoursome meat. 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 the boil, reduce the heat to a very gentle simmer, cover closely
and cook and cook for 1 1/2 - 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.
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Old 03-17-2010, 02:10 PM   #2
hawkeyethearcher
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Cabbage and Bacon (Irish)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lg or 2 small Savoy cabbages
8 x Strips bacon
Salt and pepper
4 x Whole allspice berries
300 ml Bacon or chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water.
Drain, and soak in cold water for 1 minute, then drain well and
slice. Line the bottom of a casserole with half the bacon strips,
then put the cabbage on top and add the seasonings. Add enough stock
to barely cover, then put the remaining strips of bacon on top.
Cover and simmer for an hour, until most of the liquid is absorbed.
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Old 03-17-2010, 02:11 PM   #3
hawkeyethearcher
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Corn Beef Dinner

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 To 5lb seasoned corn beef
1 Bag crab boil
4 Irish potatoes;peel -- quarter
1 small Head cabbage; quarter -- sprinkle with
1 teaspoon Sugar
8 ounces Sour cream
2 tablespoons Horseradish

Place corned beef and crab boil in a large pot and cover with water.
Bring to a boil. Reduce heat and cook uncovered on low heat for 1-1/2 to 2 hours
or 30 minutes per pound. Halfway through the process, add the potatoes.
Place the cabbage in steamer on top of corned beef pot. Cook until tender.
Remove meat to cutting board. Cool slightly. Slice in thin slices.
Serve with sauce made by combining sour cream with horseradish,
which may be adjusted to taste.
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Old 03-17-2010, 02:12 PM   #4
hawkeyethearcher
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Corned Beef and Cabbage in Stout

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Corned beef
1 Bottle stout -- such as
(12 oz)
1 Onion -- halved and cut into
wedges
3 Garlic cloves -- minced
1 Bay leaf
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Pepper
1 Head cabbage -- cut in wedges
-3 lbs.)

Preheat oven to 350~F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook 1 1/2 hours. Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes.
Remove bay leaf and discard. Serve cabbage and sauce with meat. Makes 8 servings.
Per serving: 616 cals; 43 g protein; 43 g fat; 22 mg chol; 12 g carbs; 2,599 mg sodium.
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Old 03-17-2010, 02:12 PM   #5
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Homestyle Corned Beef and Cabbage

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1/4 cup honey
2 tablespoons Dijon mustard -- divided
1 medium cabbage head -- cut into 8 wedges
3 tablespoons butter or margarine -- softened
1 1/2 teaspoons fresh dill -- chopped OR
1/2 teaspoon dried dill weed
2 1/2 pounds corned beef brisket

Place brisket and water in Dutch oven; cover tightly and cook 1 hour at
350 degrees (F). ( It is very important to simmer the meat slowly
because boiling will cause meat to become tough.) Turn brisket over and
continue cooking, covered, 1 1/2 to 2 hours, or until meat is
tender. Remove brisket from cooking liquid and place, flat-side up,
on rack in broiler pan so surface of meat is 3 to 4 inches from heat.
Combine honey with 1 tablespoon mustard; brush half of mixture over top
of brisket and broil 3 minutes. Brush with remaining mixture and
continue broiling 2 minutes, or until brisket is glazed. Meanwhile,
steam cabbage 15 to 20 minutes, or until tender. Combine remaining
mustard with butter and dill; spread over hot cabbage wedges. Carve
brisket diagonally across the grain into thin slices and serve with
cabbage.
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Old 03-17-2010, 02:57 PM   #6
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And here you go!
Irish Beef Stew Recipe



Ingredients

* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley

Method

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.



VR
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Old 03-08-2011, 06:57 PM   #7
protector2814
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Just picked up a couple of beautiful corned beefs today. Can't wait. Have a bottle of Jameson's 18 Reserve ready to crack too.
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Old 03-09-2011, 11:48 AM   #8
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Yum!
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Old 03-16-2011, 05:51 PM   #9
protector2814
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Am making a Butterscotch Pretzel pudding for dessert. Pain in the a$$, but what the hell.

Menu

Lots of Irish Whisky to kick things off
Black & Tans
Corned Beef, cabbage potatoes, onions & carrots
Soda bread & onion rye
Butterscotch Pretzel pudding

more Irsh whisky.

Here's the Post link to the Butterscotch Pretzel pudding. I just made itand while a bit of a pain, it tastes delicious and is perfect for a St. Pat's dessert -
http://projects.washingtonpost.com/r...etzel-pudding/
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Old 03-16-2011, 06:40 PM   #10
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jameson and guinness all night tomorrow.
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