Irish Recipes

Irish Beef Stew Pot Pie

www.artisantable.com

2.5 lbs. cubed stew meat
1 Tbs. Olive Oil
1 cup Guinness Stout
1 lb. whole baby red potatoes
1 lb. whole baby carrots
1 pint peeled pearl onions
4 stalks of celery chopped
6 cups Beef Stock
Salt
Pepper
4 Tbs. Roux (heat 4 Tbs. butter over medium heat, add 4 Tbs. flour and stir until well combined. Continue to cook until roux turns a dark brown, make sure not to burn)
Puff Pastry
6 (16-oz.) Cast Iron Soup Crocks
Season the beef with salt and pepper. Heat crock pot insert or skillet over medium heat.
Add beef and cook until browned on all sides. Add the stout and cook for 1 minute. Add all the vegetable and cover with stock.
Place insert into slow cooker. Add meat and vegetables and cook on low until the meat is tender, approx. 6-8 hours.
Season with salt and pepper.
Stir in roux a little at a time until you reach desired consistency.
Cut puff pastry slightly larger than the diameter of the crocks and set aside.
Portion the stew mixture equally between the crocks and top with puff pastry.
Bake at 400°F until the pastry is a golden brown, approximately 10-15 minutes. Serves 6

Corned Beef

Cuisine at Home (Issue No. 92)

1 t. mustard seeds
1 t. juniper berries
1 t. coriander seeds
1/2 t. whole allspice
1/2 t. whole cloves
1/2 t. red pepper flakes
1/2 t. black peppercorns
1 dried bay leaf
1/4 c. Tender Quick (Morton brand)*
5 cloves garlic, minced
2 T. brown sugar
2 T. minced fresh ginger
1 (5 lb.) beef brisket, fat trimmed
Grind mustard seeds, juniper berries, coriander seeds, allspice, cloves, pepper flakes, peppercorns, and bay leaf in a spice grinder until finely ground.
Combine spice mixture, Tender Quick, garlic, brown sugar, and ginger in a small bowl. Prick brisket thoroughly on both sides with a fork, then place in a 9x13-inch glass baking dish and vigorously rub with curing mixture.
Cover dish with plastic wrap and weight meat with something heavy. Cure brisket in the refrigerator 72 hours, flipping halfway through.

Tips: Trimming excess fat from the surface of the brisket ensures the dry cure can corn in 72 hours.
To help the dry cure penetrate all the way through the meat, poke holes all over both sides of brisket.
Rub the brisket with the cure in a nonreactive pan to prevent it from picking up a metallic taste.
After applying the cure, weight the beef with cans or a cast-iron skillet to encourage corning.
* When you corn beef at home, Tender Quick is the product to use. The curing mixture of salt, sugar, and small amounts of sodium nitrates draws moisture from the meat, retains the meat’s pink color, adds flavor, and inhibits bacterial growth. Find tender Quick at Van’s IGA near other salt products.
Once the beef is corned, finish it by braising the meat with gentle heat. Corned beef is often thought of as being boiled, but for tender corned beef, a simmer is all that’s required.
If you don’t want to corn your own beef, buy an already corned brisket from the supermarket, then braise as directed here.

Braised Corned Beef

Cuisine at Home (Issue No. 92)

1 Corned Beef
2 c. diced onion
1 1/2 c. unsweetened apple juice
1 1/2 c. low-sodium beef broth
1 c. diced carrot
1 c. celery
5 cloves garlic, smashed
1 (1-inch) piece fresh ginger, thinly sliced
1 t. mustard seeds
1/2 t. juniper berries
1/2 t. coriander seeds,
1/2 t. whole cloves
1/2 t. red pepper flakes
1/2 t. black peppercorns
1 dried bay leaf
Prepare corned beef according to directions on package or the recipe above. Rinse cure from the corned beef under cool running water; set aside.
Preheat oven to 300 degrees.
Combine onion, apple juice, beef broth, carrot, celery, garlic, ginger, mustard seeds, juniper berries, coriander, allspice, cloves, pepper flakes, peppercorns, and bay leaf in a large Dutch oven or pot. Add corned beef to braising liquid, bring to a boil over high heat, cover, then transfer to the oven.
Braise beef until fork-tender, turning halfway through, 3 hours total. Once braised, let beef rest in braising liquid, partially covered to allow steam to escape, 1 hour at room temperature. Transfer the brisket to the refrigerator and let rest overnight.
To serve, reheat brisket in braising liquid on the stove top, over medium-low, then remove to a cutting board and thinly slice against the grain.
Tips: Rinse all the salt and spices from the corned beef, otherwise it’ll be too salty and overpowering.
The corned beef is done braising when you can easily pull a strand of the beef with your fingers.

Reuben Strata

cuisinerecipes.com

This recipe is great for using up leftover corned beef. If you don’t have any, buy about 1 pound unsliced corned beef from the deli counter at your local grocery store.
1 Tbsp. unsalted butter
1¼ lb. sliced pumpernickel bread - staled
3 cups diced corned beef
3 cups sauerkraut - well drained
4 cups shredded Swiss cheese
1½ cups Thousand Island dressing
Salt
black pepper
10 eggs
2½ cups whole milk
2 Tbsp. Dijon mustard
Coat bottom and sides of a 9×13-inch baking dish with butter.
Cover bottom of dish with a layer of bread slices. Top with 1 cup each corned beef, sauerkraut, and cheese. Drizzle ½ cup dressing over top, then season with salt and pepper. Repeat layering two more times.
Blend eggs, milk, and Dijon until combined; pour over layers in baking dish. Sprinkle remaining 1 cup cheese over top. Cover strata with plastic wrap and press down. Refrigerate strata at least 1 hour or up to 24 hours. Remove plastic and preheat oven to 350°.
Bake strata, uncovered, until puffy and cooked through (160°), about 1 hour. Let strata stand 10 minutes before serving. Makes: 12 servings Print this post