Irish Recipes that are NOT Corned Beef and Cabbage
Rather stay in and celebrate St. Patrick's Day with a quiet dinner at home? Or maybe you need to fill up before a night of serious partying. If corned beef and cabbage isn't your style, here are a few of my favorite Irish dishes.
Beef Braised in Guinness
1 beef boullion cube (OXO if you got 'em)
2/3 cup hot water
2 pounds chuck or round steak
2 heaping Tablespoons flour
Salt and pepper to taste
2-3 Tablespoons oil.
2 medium onions, chopped
1/2 pound carrots, peeled and cut into 1" pieces
1/2 teaspoon dried basil
2/3 cup Guinness stout
1 teaspoon honey
Preheat oven to 325 degrees. Grease a large, shallow baking dish. Set aside. In a small bowl, put boullion cube in hot water to dissolve. Set aside.
Cut the beef up into 3" pieces. Mix the flour with salt and pepper to taste in a shallow bowl or on a plate. Dredge meat in seasoned flour and set aside.
In a large saucepan, heat 1 Tablespoon oil. Saute the onions until soft. Spread onions evenly around the prepared baking dish.
Add up to another Tablespoon oil to the same saucepan. Brown the meat over a medium flame. Arrange the meat in a single layer over the onions (Turn the flame under the saucepan to low). Arrange carrrots around the meat.
There should still be oil in the saucepan. If there is not enough, add up to another Tablespoon (Turn the flame up to medium). Stir in the leftover dredging flour. Cook for a few minutes, stirring constantly.
Add the basil and Guinness, and continue stirring, scraping up any browned bits from the bottom of the pan. Add the honey and dissolved bouillion cube and water. Return to a boil, stirring occasionally, then pour over the meat. Cover baking dish with lid or foil. Cook for 1 1/2 hours.
More recipes after the jump!