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Tuesday, March 15, 2016

Your Guide to St. Patrick's Day Cooking!

If you're a serious food geek like I am, you've got to cook according to the holidays. And of course, St. Patrick's Day is upon us. Not sure what you want to prepare? Not sure where all to find the different recipes for everything?

Well, look no further! I have you covered; from corned beef to lamb stew, Scotch eggs to soda bread, and even a decadent dessert to wow your friends and family.

I had a hard time deciding how to put it all together in one post. So, what I am going to do is post a new recipe for the Guinness Lamb Stew in this post. Then, post links to the other recipes I have up. A couple of them even have video links to appearances with Carol Parker on KSN16's Living Well.

Visit this page for a little history of St. Patrick's Day and recipes for Scotch Eggs, Corned Beef & Cabbage, and Irish Soda Bread: Traditional Irish Fare: Corned Beef... or is it?

Visit this page for the recipe for Guinness Chocolate Cake with Irish Cream Frosting: St. Patrick's Day Dessert with Carol Parker: Irish Stout Chocolate Cake with Irish Cream Frosting

I hope you find the information helpful, and let me know how it all turned out!

<A mouth-watering, sexy picture of this stew will
appear here after I prepare it this weekend>

Guinness Lamb Stew
3 lb lamb shoulder, or stew meat, trimmed and cut into 1" cubes (beef can be substituted)
salt & black pepper
cooking oil of your choosing (vegetable, canola, olive)
1/2 C flour
4 cloves garlic, minced
1 medium yellow onion, diced
1 leek, thinly sliced
3 Tblsp tomato paste
1 C Guinness Draught (the Extra Stout is a bit bitter for this stew)
3 C beef broth or stock
2 C water
1 bay leaf
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 small bunch parsley
3 large carrots, peeled and sliced
1 lb Russet potatoes, peeled and diced
1/2 lb parsnips, peeled and sliced
1 C frozen green peas
1.  Ensure the cubes of meat are dry of excess moisture and season well with salt and black
2.  Heat a couple of Tablespoons of the oil in a heavy bottom pot, such as an enameled
     Dutch oven, over medium-high heat. When the oil is well heated, and beginning to
     "shimmer", add the meat cubes in batches to develop a rich brown crust on all surfaces.
     This should take approximately 5 minutes.
3.  When all the meat has been browned, toss it all with the flour. Set aside.
4.  Add the garlic, onions, and leeks to the pot with a bit more oil and sauté until translucent.
     Be sure to scrape up all those tasty little browned bits from the bottom of the pot.
5.  Add the tomato paste and stir into the aliums.
6.  Add the meat back into the pan. Mix all the pot ingredients together.
7.  Add the Guinness, beef broth or stock, and water.
8.  Tie the rosemary, thyme, and parsley together with kitchen string. Add this "bouquet" and
      bay leaf to the pot.
9.  Bring the pot to a boil and cover with lid. Turn heat to low and simmer for about an hour
     and a half.
10. Open the pot and add the carrots, potatoes, and parsnips to the stew. Re-cover the pot
      and simmer an additional 40 minutes, stirring occasionally.
11. Add the frozen peas near the end of the cooking time, and remove and discard the bay 
      leaf and aromatics bouquet.
12. Serve right away with some Irish soda bread and an Irish beer, or the stew can be
      chilled and reheated. In the case of a stew, often it tastes better after being reheated!

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