Everyone is Irish on St. Patrick’s Day so why not make some other traditional Irish dishes instead of the normal ham or corned beef.
Beef and Stout Stew
A comforting, easy stew, perfect for a cold day. Make sure you mop up the gravy!
2 oz smoked bacon (streaky) approximately 2 slices
1 lb. stewing beef
3 carrots medium
1 teaspoon thyme
12 oz stout
2 teaspoon sugar
Preheat oven to 320F.
Dice the onion and slice the bacon.
Warm a pot or pan suitable for the oven over a medium heat. Add the bacon and cook a couple minutes until the fat starts to render. Then add the onion and cook around 5min until soft but not browning. Add a little oil if needed if the onions seem to be browning.
Dice the beef, if not already cut, into bite-sized pieces. Add to the pot and brown on all sides. Increase the heat if needed to brown properly without too much juice being released.
While its browning, slice the carrots then add to the pan, cook for a minute then add the thyme, stout and sugar. Mix well then transfer to the oven to cook for approximately 2 hours.
Works well served with mashed potatoes, but you could also try other mashed roots or rice.
Colcannon Mashed Potatoes
Colcannon Mashed Potatoes are a traditional Irish side dish that is hearty enough to serve as an indulgent lunch or afternoon snack.
3 pounds potatoes
1 cup butter
1 1/4 cups hot milk
1/2 head cabbage
1 lb. cooked ham or bacon
2 large scallions or 4 green onions
Chopped parsley leaves for garnish
Salt and pepper to taste
Chop up potatoes – you can peel if desired. Steam or boil them for 30 minutes – steaming allows them to retain a bit of their starchiness, but boiling is easier.
Meanwhile, chop up the cabbage, ham and scallions. Boil the cabbage over medium-high heat for 10 minutes until it turns slightly darker. Drain out the water and add 2 Tablespoons of the butter to the pot and return to heat. Sauté for 5 minutes.
Reheat the ham however you prefer – you can add it to the pan with the cabbage, boil it, or heat it in the microwave.
When the potatoes are ready, drain and start mashing to remove all of the lumps, adding the butter in as needed to make mashing easier. Heat the milk (either on the stove or in the microwave) and add it to the potatoes.
Season with salt and pepper and then stir in the cooked cabbage and ham, and sprinkle in the scallions.
Serve with generous tablespoons of butter and a sprinkle of fresh chopped parsley.
And her is an Americanized dessert
Shamrock Shake Cupcakes
Top off your meal with an American favorite in cupcake form.
18 -24 cupcakes
1 box 15.25oz/432g white cake mix
3 large egg whites
1 cup 237ml water
1/3 cup 79ml vegetable oil
1/4-1/2 teaspoon mint or peppermint extract see note
1/2 teaspoon green food coloring
2 cups 474g heavy whipping cream
4 tablespoons instant vanilla pudding mix
Green sprinkles optional
Maraschino cherries optional
Preheat oven to 350°F. Line cupcake pans with liners.
Place cake mix, egg whites, water, oil, and extract in a large bowl. Whisk vigorously or use a hand mixer to beat until smooth. Add food coloring and stir in carefully.
Fill liners 2/3 full. Bake for 15-18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
To make frosting: beat whipped cream with a hand or a stand mixer on high speed. Gradually add the pudding mix and beat until stiff peaks form.
Frost cupcakes and top with sprinkles and/or a cherry.