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Corned-Beef Dinner, Irish Style Ingredients : 3-4 lbs corned beef brisket 2 onions, sliced 2 garlic cloves, minced 2 bay leaves 6 whole cloves 6 medium potatoes, pared 5 small carrots, pared 1 medium head of cabbage, cut in 6 wedges Preparation : Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done. Spice Glaze: If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed. Top |
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| Dumplings |
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Ingredients : 6 cups self-rising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste |
| Preparation : |
| Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done. Top |
| Stuffing |
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Ingredients : 4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper |
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To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Top |
| Irish Lamb Stew |
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Serves 8 Prep time: 30 minutes Total time: 2 hours 15 minutes Ingredients : ½ cup all-purpose flour Coarse salt and ground pepper 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes 3 tablespoons canola oil 1 large onion, chopped ¾ teaspoon dried thyme 1-½ cups dark beer 1-½ pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut ½ inch thick diagonally 3 tablespoons chopped fresh parsley |
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In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving. Top |
| Sausage & Potato Coddle |
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Ingredients : 1 pound pork sausage links 1/2 pound thick-sliced bacon, cut in 2" pieces 4 large potatoes, (2 pounds) 2 large onions, sliced 1/4 cup chopped fresh parsley salt and pepper, to taste 2 cups water |
| Preparation : |
| In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender. Top |
| Reuben Casserole |
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Ingredients : 3/4 cup cubed rye bread 2 (10 1/2 ounce) cans cream of mushroom soup 1 1/2 cups milk 1/2 cup finely chopped onions 3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped 1 1/2 teaspoons dry mustard 1 tablespoon granulated sugar 32 ounces sauerkraut, drained 2 medium baking potatoes, thinly sliced 2 cups shredded swiss cheese 2 tablespoons butter, melted |
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Heat oven to 2500. Arrange bread cubes in a single layer on a
baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 3500. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese. Cover and bake 50 minutes. Remove cover and bake 10 minutes more. Top |
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