Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, March 15, 2017

meal ideas ~ St Patrick's Day tummy yummies

this Friday have a 'traditional' or a 'not so traditional' St. Patrick's Day are my two favorites!

St. Patrick's Corned Beef and Cabbage-  
Traditional taste.... but slow cooker style

I love corned beef and cabbage; I have it several times a year. This recipe is not only wonderful, has a tasty sauce, but is super easy.  You leave it cooking for 10 to 12 hours, perfect for that working Mom or Pop.

4 medium red potatoes, unpeeled, cut into halves or quarters – your choice.
16 to 20 baby carrots whole OR 4 medium carrots, cut into 1 to 1 ½  inch pieces
1 med onion- cut into 6 wedges – preferably a sweet  type: Whalla or Vidala
 2 to 3 pound corned beef brisket with seasoning packet.
12 oz beer – I like to use an Irish ale
1 small cabbage cut into 8 thin wedges

Sauce:  optional – but very yummie- combine and store in refrigerator until needed.
¼ cup applesauce
2 Tbs Dijon mustard

In 4 to 6 quart slow cooker, combine potatoes, carrots, and onion. Top with corned beef brisket; sprinkle with seasoning packet. Add beer and enough water to just barely cover brisket.

Cover; cook low setting for 10 to 12 hours. ½ hour before you are ready to eat, remove corned beef and keep warm. Add cabbage wedges to vegetables and broth. Cover and cook on high setting for an additional 30 to 35 minutes, or until cabbage is crisp tender. (note: if you like your carrots crisp tender, omit adding them at the start and add them at this time as well.) 

To serve: cut corned beef across grain into thin slices or chunks, Removes vegetables from slow cooker with slotted spoon. If desired, skim fat from juices n slow cooker ; serve with vegetables.

Beer Braised Irish Stew and *Colcannon
not so Traditional but so tasty that it could easily become your St. Pactrick's Day celebration meal. 

Irish Stew:
 1 tablespoon vegetable oil
 1 (3 pound) beef chuck roast, trimmed 
      of fat and cut into 1/2-inch cubes
 2 tablespoons all-purpose flour
 1 cup coarsely chopped onion
 1 cup coarsely chopped carrot
 1 (12 fluid ounce) can or bottle dark beer
 2 bay leaves
 1 teaspoon dried thyme
 1 teaspoon salt
 1/2 teaspoon ground black pepper
 2 cloves garlic, minced
 2 tablespoons Worcestershire sauce

 3 slices bacon
 2 pounds russet potatoes, peeled and cut into chunks
 2 cups thinly sliced kale or cabbage
 1/4 cup milk, warmed
 2 tablespoons butter
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 2 tablespoons minced fresh parsley

Preheat oven to 325 degrees F

Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

From Wikipedia
Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.
 Also, and this is very important!
~have some nice cold Irish Beer handy~

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