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Corned Beef & Cabbage, Irish Stew and More Irish Favorites

A St. Patrick’s Day Feast



image Corned Beef and Cabbage is the ultimate St. Patrick's Day meal, so start early. For flavorful, fork-tender meat, the brisket and # pouch simmer in a pot for 3-1/2 hours. Quick? Not exactly. Worth it? Absolutely. Need slightly faster fare? You're in luck. . . Corned Beef and Cabbage Classic Irish Stew Steaks with Irish Whisky & Cream Sauce

Corned Beef and Cabbage

by Juli Roberts In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling # is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the # aisle of your grocery store. Serves 4 to 6

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5 large cloves garlic, smashed 4 large sprigs fresh thyme 3 Tbs. pickling # 2 dried bay leaves 1 Tbs. black peppercorns 1 4- to 5-lb. corned beef brisket 4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths 2 large yellow onions (about 1 lb.), quartered 2 large celery stalks, cut into 2-inch lengths 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 3 oz. (6 Tbs.) unsalted butter Kosher salt and freshly ground black pepper Malt vinegar, for drizzling (optional)

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Irish Stew

by Colman Andrews I've eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty examples in all, and no two have been alike. Along the way, I've come to believe that the construction of this dish should adhere to a few simple guidelines:
  1. Use the best quality lamb you can find, but use the less expensive, more flavorful cuts.
  2. Keep it simple: the world won't end if you add carrots or fresh thyme, but don't throw too many different things in the pot.
  3. Cook it very slowly; an old adage has it that "a stew boiled is a stew spoiled."
  4. Always make the stew the day before you serve it; a night in the refrigerator really will improve it.
  5. The finished product should be thick enough that you can stand a spoon in it.
Serves 6 3 lb. mutton or lamb from the neck or shoulder, trimmed and cut into cubes 2 lb. russet potatoes, thickly sliced 1/2 bunch parsley, trimmed and finely chopped 1 lb. onions, thinly sliced Salt and pepper

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Filet Steaks with an Irish Whisky & Cream Pan Sauce

by Bruce Aidells This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and “Continental” restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce. Serves four. 4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each) Kosher salt and freshly ground black pepper 1 Tbs. vegetable oil (if not using a cast-iron pan) 1 Tbs. unsalted butter 3 Tbs. finely chopped shallots (from 1 large shallot) 1/4 cup Irish whisky, such as Jameson, or brandy 1/2 cup homemade or low-salt canned beef or chicken broth 1/2 tsp. Worcestershire sauce 2 tsp. Dijon mustard 1/2 cup heavy cream 1/2 to 1 tsp. fresh lemon juice

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