Start your St. Patrick’s celebrations the right way: authentic!
It’s time to put down the corned beef and cabbage and Guinness. Actually, Guinness is traditional, so you can pick that back up. But whip up these authentic dishes for your St. Paddy’s party!
It’s time to put down the Guinness and corned beef and cabbage – try these traditional Irish dishes for your March 17th fun!
Irish Beef Stew
- 1 tablespoon olive oil
- 1 pound stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 leek, thinly sliced
- 2 carrots, peeled and diced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup dark stout beer*
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
- Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
- Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
- In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
- Serve immediately
Corned Beef Grilled Cheese
- 1½ tablespoons butter
- 2 medium yellow onion, thinly sliced
- 1½ tablespoons sugar
- ⅛ teaspoon caraway seeds (optional)
- salt and pepper
- 1 cup dark beer
- 8 ounces deli-sliced corn beef, cut into strips
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 2 cups shredded Jarlsberg or Fontina cheese
- 8 slices marble rye bread
- butter for grilling sandwiches
- Melt 1½ tablespoons butter in a large pan over medium heat. Add onion and sprinkle with sugar, ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft and golden, stirring occasionally, about 10 to 15 minutes.
- Add beer and continue cooking until the liquid turns slightly syrupy, about 8 to 10 more minutes. Remove from heat and stir in Worcestershire sauce and mustard. Mix in the corned beef slices.
- On 4 slices of bread, layer the cheese, and corned beef and onion mixture. Top with the remaining 4 slices of bread.
- On a griddle or large pan, melt some butter and grill the sandwiches until lightly browned and crispy on both sides and cheese is melted.
From the insurance professionals at Kurt Rolf Insurance Agency, we hope that you enjoyed these St. Patrick’s Day celebrations!