Irish Recipes
IRISH STOUT CORNED BEEF & CABBAGE
BEEF AND GUINNESS STEW
STEAK AND GUINNESS PIE
IRISH LAMB STEW
ROASTED ROOT VEGETABLE IRISH LAMB STEW
SORREL, PEA, AND LEEK SOUP
SWEET AND SOUR CABBAGE SOUP
WARM CABBAGE SALAD WITH BACON AND ROQUEFORT
POTATO BREAD
PARSNIP PANCAKES
PRATIE OATEN
IRISH SODA BREAD
IRISH RAISIN CAKE
IRISH MOCHA SMOOTHIE
IRISH STOUT CORNED BEEF & CABBAGE
From: Stepanie de Silva
1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
To serve 12, use a 14 to 20 quart pan.
Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and
carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander,
peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan
and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3
hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths;
halve them lengthwise if large. Cut cabbages in half through cores, then into wedges.
Scrub potatoes.
Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and
return to simmering over high heat; reduce heat and simmer until cabbage is tender when
pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a
slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across
the grain and place on warm platters. Serve meat and vegetables with coarse-grain and
dijon mustards.
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BEEF AND GUINNESS STEW
Recipe courtesy of Mary Sue Milliken and Susan Feniger
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon
of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with
seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown
the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree
to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a
casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir
to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the
remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the
casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender,
2 to 3 hours. Garnish the beef with parsley and serve.
Yield: 6 servings
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STEAK AND GUINNESS PIE
12 inch pie pastry
2 pounds round steak
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon raisins
5 medium size onions
1 bottle Guinness stout
8 slices bacon, cut in small pieces
3 tablespoons shortening
Dice the steak, cover with flour and brown with the bacon over
medium heat using the shortening. Remove to a casserole dish. Peel
and chop the onions and brown in the same pan. Add to the meat in the
casserole dish. Add raisins and brown sugar and Guinness. Cover the
dish, and cook at 325F for 2 1/2 hours. Add more Guiness if the gravy
mixture starts to thicken excessively.
Meanwhile, line a deep pie dish with half the pie crust: bake it
blind: then add the Guinness/beef mixture from the casserole, cover
with the top layer of pie crust, and bake until finished, about
10 more minutes.
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IRISH LAMB STEW
Recipe courtesy of Mary Bryce
1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish
Preheat oven to 350 degrees.
Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions
and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings
over the onions. Slice carrots and layer them on top. Season again, then layer potatoes
over carrots (if small leave whole, larger potatoes are sliced).
Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover
and continue to bake for an additional half hour.
Serve on dish with meat in the center and sprinkle with parsley.
Yield: 6 servings
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ROASTED ROOT VEGETABLE IRISH LAMB STEW
Recipe courtesy of Jill Novatt
4 tablespoons olive oil
3 pounds lamb shoulder, cut into 1 ½ inch pieces
Salt
Freshly ground black pepper
2 cups leeks, sliced
1/2 cup flour
4 ounces unsalted butter
1 cup Guinness beer
3 cups beef stock
1 cup tomatoes, peeled, seeded and diced
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
4 cloves garlic, cut in half
3 sprigs of fresh rosemary, plus 1 tablespoon chopped
1 cup peas, shelled
1 cup leeks, sliced thinly
Oil for frying
Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat 2 tablespoons of the olive
oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot
and set aside. Add the leeks and sauté until soft. Add the butter and melt. Add the flour
to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15
minutes. Whisk in the beer and stock. Add the tomatoes and the reserve lamb and bring
to a simmer and cover. Simmer, covered, for 1 1/2 hours. While the lamb mixture is
simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with
remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a
roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20
minutes, until vegetables are tender. Remove the vegetables from the oven and discard
the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook
for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly
sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks
from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with
the fried leeks.
Yield: 6-8 servings
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SORREL, PEA, AND LEEK SOUP
Recipe courtesy of Gourmet Magazine
White and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel, stems discarded and leaves washed, spun dry, and cut crosswise into
thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped hard-boiled egg and thin strips of sorrel
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low
heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and
1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir
in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to
a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup
to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.
Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with
egg and sorrel.
Yield: makes 4 1/2 cups
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SWEET AND SOUR CABBAGE SOUP
Recipe courtesy of Sara Moulton
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar
2 tablespoons brown sugar
6 cups finely sliced red cabbage
1 cup chopped and drained plum tomatoes from a can
6 cups chicken stock
Salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
Sour cream and finely chopped fresh chives, as accompaniments
In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent.
Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir
in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and
stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season
with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the
cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar,
brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and
chives.
Yield: 4 to 6 servings
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WARM CABBAGE SALAD WITH BACON AND ROQUEFORT
Recipe courtesy of Sara Moulton
4 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
Freshly ground black pepper
1/4 cup dry white wine
1 small shallot, finely minced
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Dijon-style mustard
Salt
3 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 tablespoon white wine vinegar
1/2 cup crumbled Roquefort
In a large heavy skillet over moderate heat add the bacon pieces, generously season with
ground pepper and cook until crisp. Transfer the cooked bacon to paper towels to drain
and remove the skillet from the heat. In a small saucepan combine the wine and shallots
and simmer until reduced to a thick syrup. Whisk in the cream, mustard, salt and pepper
and continue to simmer until thickened slightly. Heat the skillet with the bacon drippings
over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt,
about 1 to 2 minutes. Transfer the wilted cabbage to a bowl and cook the red cabbage in
the remaining drippings in the same manner. Return the wilted green cabbage to the
skillet, add the vinegar and cook, stirring, 1 minute. Stir in the cream mixture and cook,
stirring, until cabbage is crisp-tender. Serve the cabbage warm topped with the crumbled
Roquefort and bacon.
Yield: 4 servings
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POTATO BREAD
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Bread:
1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes
1 cup milk
1 1/2 tablespoons lard
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon dry yeast
1/3 cup warm water
5 cups bread flour
Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food
mill.
Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato
with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
Meanwhile, combine yeast and warm water, and set aside until foamy. When potato
mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an
electric mixer, until smooth and glossy, about 7 minutes.
Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise
about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan.
Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.
Yield: 1 loaf
Prep Time: 2 hours 30 minutes
Cooking Time: 30 minutes
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PARSNIP PANCAKES
Recipe Courtesy of Gourmet Magazine
1 1/2 pounds parsnips (about 9 medium)
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 teaspoon cayenne
Pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1/2 teaspoon coarse salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 tablespoon unsalted butter
Peel parsnips. In a large saucepan bring 2 quarts salted water to a boil and add parsnips.
Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food
processor fitted with coarse grating disk or on a hand grater grate parsnips and onion
coarsely.
Line a baking sheet with wax paper. In a bowl stir together parsnips, onion, and egg and
stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight
1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to
prepared baking sheet.
In a large heavy skillet heat oil and butter over moderately high heat until foam subsides
and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring
them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a
200 degree oven.
Yield: 8 pancakes
Prep Time: 30 minutes
Cooking Time: 15 minutes
Difficulty: Easy
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PRATIE OATEN
c.1997, M.S. Milliken & S. Feniger, all rights reserved
3 large potatoes
1 1/2 teaspoons salt
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying
Place potatoes in a bowl and wash under cold, running water until water runs clear.
Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to
generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft,
about 15 minutes. While potatoes are warm, mash with a fork or in a food mill.
Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and
remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch
biscuits with a round cutter.
Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and
fry until light brown on both sides, about 2 minutes per side. Repeat with remaining
cakes, adding more butter to skillet if necessary. Serve warm.
Yield: 6 servings
Prep Time: 5 minutes
Cooking Time: 40 minutes
Difficulty: Easy
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IRISH SODA BREAD
Recipe courtesy of Jill Novatt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking
soda and salt and mix well. Cut the butter and shortening into small pieces and add to
the flour mixture. Using your fingers, work the cold butter and shortening into the flour
mixture until it resembles coarse crumbs. Add the egg and the buttermilk and mix into
the flour mixture until it is incorporated. Turn the dough out onto a floured surface and
knead gently until the dough forms a smooth ball. Place loaf on a lightly greased cookie
sheet. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
Yield: 1 loaf
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IRISH RAISIN CAKE
Recipe courtesy of Ann Raftery
2 ½ cups of buttermilk
2 cups of sugar
5 cups of flour
2 sticks of butter
5 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
Dash of salt
1 (16-ounce box) of brown raisins
1 (16-ounce) box of golden raisins
1/2 cup whiskey, optional
Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large
bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk.
Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered
Dutch Oven. Cake is finished when knife inserted into middle comes out clean.
Optional- pour ½ cup of whiskey over cake immediately after removing from oven.
Cake is best when cut after a few days.
Yield: 1 cake
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IRISH MOCHA SMOOTHIE
Recipe Courtesy of Cathy Lowe
1 tray of frozen coffee cubes
3 scoops frozen coffee yogurt
3 tablespoons chocolate syrup
1/4 Bailey's Irish Cream
1/2 cup milk
In a blender process six coffee cubes, frozen yogurt, chocolate syrup and milk until
smooth. Serve in a tall glass.
Yield: 1 shake
Prep Time: 5 minutes
Difficulty: Easy
