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Thank You! (gotta spread it around) And I appreciate recipies that have ingredients that one might actually have in the house or could borrow next store
That's the beauty of a traditional Irish stew. It's a filling, flavorful peasant dish made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.
O'Brien clan here. (yup same one's as out of Machias)
Looks like a tasty recipe. For a more traditional Irish dish, substitute the beef with lamb or mutton.
Thank you, Bignhfamily!!
I forgot to add a side note about that, and also that they originally used pork fat, not olive oil.
The recipe did call for mutton, or pork (even trotters) originally, as beef was a luxury back then.
If you are going to serve Corned Beef and Cabbage, try this recipe! It's absolutely DELICIOUS.....and besides:
Nothing can taste bad when Guinness is added
Even if you don't like Guiness, try this!!...it adds SUCH good flavor, you'll love it.....plus it's easy!
Guinness Corned Beef and Cabbage
4 lbs corned beef brisket
1 (12 ounce) bottle Guinness stout , draught (Dad uses two!)
1 medium yellow onion , peeled and cut into wedges
3 cloves garlic , minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage , cut into wedges
6 medium white potatoes , peeled and quartered
1-2 lb carrots , peeled and sliced
Rinse corned beef under cold water, and pat dry.
In a large pot with a cover, brown corned beef well on all sides over high heat.
Pour Guinness over the meat, and add enough water to just cover the brisket.
Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
Bring pot to a boil and skim off any foam.
Reduce heat to a simmer. Cover pot and simmer for 3 hours.
Add carrots, then potatoes and then the cabbage wedges to the pot.
Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
Remove meat and vegetables to warm serving platter, and cover with foil to keep warm, leaving liquid in the pot.
Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
Serve meat and vegetables with the sauce on the side.
sounds good bewitched..
here's a tip about corned beef (at a store) there are three different cuts of corned beef,,,point cut is the most popular because its the cheapest, but the "flat" or "straight" cut is the best value, its more expensive,,,but you'll yield twice as much meat off a flat cut than a point cut (quite fatty)(there's also a "round" cut,,but most stores dont sell them anymore)
you can easily make you own homemade corned beef...i make mine in a 5 gallon plastic bucket, fill it 3 quarters of the way full with water,,,and add some pickling salt/sea salt/kosher salt.....keep adding salt til a potato floats,,when it floats,,,you have your brine,,, and thats it,,,thats the old fashioned gray corn beef,,,,
and you dont have to use a brisket,,you can use a bottom round roast, and even a chuck roast,,let it soak in the brine for 4-6 days...
if you got fancy,,,you can add some pickling spices in the brine,,,,,
something that is unique to northern maine (only place i saw this was in ft kent, limestone and van buren,,(and caribou),,is corned pork,,called "mess pork"
also saw corned pork in princeton and woodland,,but it wasnt called mess-pork,,,its usually made in the spring,,,goes good with dandelion greens (so im told)
Thank You! (gotta spread it around) And I appreciate recipies that have ingredients that one might actually have in the house or could borrow next store
"Next Store" meaning next door? You are so clever Quiet Walker!
O'Brien clan here. (yup same one's as out of Machias)
Very cool, Bignh. I'm an O'Brien too. It's actually my middle name (named after my paternal grandmother's maiden name). My last name is Irish too, though!
Preparation time: 10 minutes Cooking time: 35 to 45 minutes
2 cups whole-wheat flour - I use King Arthur Flour
2 cups unbleached white all purpose flour - I use Gold Medal Specialty
1 teaspoon baking soda
3 teaspoons baking powder
2 tablespoons sugar
4 tablespoons butter or margarine, cut in small pieces, plus enough to grease the pans
1 egg, beaten
1 3/4 cups buttermilk, approximately.
1. Preheat the oven to 375 degrees.
2. In a food processor or large bowl, mix all dry ingredients together.
3. Add butter or margarine and mix until texture resembles coarse meal.
4. Add egg and enough milk to make a soft dough.
5. Mix with a wooden spoon then pour onto a flat surface and knead or process until smooth.
6. Divide into two loaves and shape into a round loaf, then with a sharp knife cut a cross in the center.
Place each in a round pan and bake for 35 to 45 minutes, or until golden.
The loaves will be brown and crusty on the outside and firm and moist on the inside. Allow to rest on a wire rack to cool or serve warm with butter. Delicious warm served with Irish Stew, toasted for breakfast or with orange marmalade for afternoon tea.
Last edited by Eastport4me; 02-27-2008 at 06:44 PM..
Reason: remove font
Thanks for that one! I have wanted to try making Soda Bread and since I like whole grain, this is perfect!
Quote:
Originally Posted by MEnME
Irish Soda Bread
Preparation time: 10 minutes Cooking time: 35 to 45 minutes
2 cups whole-wheat flour - I use King Arthur Flour
2 cups unbleached white all purpose flour - I use Gold Medal Specialty
1 teaspoon baking soda
3 teaspoons baking powder
2 tablespoons sugar
4 tablespoons butter or margarine, cut in small pieces, plus enough to grease the pans
1 egg, beaten
1 3/4 cups buttermilk, approximately.
1. Preheat the oven to 375 degrees.
2. In a food processor or large bowl, mix all dry ingredients together.
3. Add butter or margarine and mix until texture resembles coarse meal.
4. Add egg and enough milk to make a soft dough.
5. Mix with a wooden spoon then pour onto a flat surface and knead or process until smooth.
6. Divide into two loaves and shape into a round loaf, then with a sharp knife cut a cross in the center.
Place each in a round pan and bake for 35 to 45 minutes, or until golden.
The loaves will be brown and crusty on the outside and firm and moist on the inside. Allow to rest on a wire rack to cool or serve warm with butter. Delicious warm served with Irish Stew, toasted for breakfast or with orange marmalade for afternoon tea.
Yep! like the kitchen door. That's a neat thing about my old 1935 house. It has a door bell with buttons at both doors, front door and kitchen. Two dings for front and one ding for the side. I guess it's from an earlier time when neighbors "stopped by" and visited more frequently Now day's you hardly see the neighbors.
Irish Soda Bread ... The loaves will be brown and crusty on the outside and firm and moist on the inside... Delicious warm served with Irish Stew, toasted for breakfast or with orange marmalade for afternoon tea.
Wow! did you hear my thoughts after I read Bewitched's Irish stew recipe? I immediately went looking for soda bread on the web. And I am very familiar with the taste of tart marmalade on this crusty treat.
My dad's parents passed before I was born but there was irish there. My mom's parents - Nana was "lace curtain" irish while Pop was more "shanty town." They were a wonderful pair. Thanks for the recipe.
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(gotta spread it around) And I appreciate recipies that have ingredients that one might actually have in the house or could borrow next store 
like the kitchen door. That's a neat thing about my old 1935 house. It has a door bell with buttons at both doors, front door and kitchen. Two dings for front and one ding for the side. I guess it's from an earlier time when neighbors "stopped by" and visited more frequently 
