If you’re looking to indulge in a little more than green beer on this St. Patrick’s day, why not have a traditional Irish feast?
1. SLOW COOKER CORNED BEEF HASH
2 -2 1⁄2 lbs corned beef brisket
1 medium onion, sliced
1 stalk celery, cut in 3
4 medium potatoes, peeled and halved
4 medium carrots, peeled cut in 3
1 cup beef bouillon
1 bay leaf
1 garlic clove, smashed
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dry mustard
4 small cabbage, cut into wedges
1 teaspoon caraway seed
Trim fat off brisket. If needed, cut the brisket to fit in a slow cooker. Put onion, celery, potatoes and carrots in the crockpot. Lay brisket on top of the vegetables. Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard, then pour over brisket. Cook on low for eight to 10 hours. In the last hour of cooking, add cabbage wedges and caraway seed. Discard cooking liquid to serve.
2. STEAK AND GUINNESS PIE
1 1⁄2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
handful of fresh rosemary or fresh thyme or bay leaf
2 cups Guinness stout or 2 cups other dark stout beer
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten
Season beef with salt and pepper. Sprinkle with flour and toss until well coated. Over med-high heat, heat olive oil and brown the meat. Add onion and cook for 1 minute. Add carrots, potatoes and fresh herbs and cook for four more minutes. Add guinness and tomatoes and bring to a boil. Stir and turn down the heat to a simmer. Simmer for two hours or until the meat is tender.
For Pie: Preheat oven to 375 degrees. Put meat filling into a large baking dish. Roll out pastry until it is 1/4 inch thick. Cut a large circle — about 1/2 inch larger than the top of your bowl. Brush the rim of your bowl with the beaten egg before placing the pastry atop it. Push the excess pastry down the outside of the bowl. Score the top of the pastry in a criss-cross manner and brush with more egg. Bake for 45 minutes or until golden and bubbling.
3. SHEPHERD’S PIE
Ingredients for the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Peel potatoes and cut into 1/2 inch pieces. Put them in a medium saucepan and cover with water. Bring to a boil. Once boiling decrease to a simmer and cook for 10-15 minutes. Heat half-and-half and butter in a microwave for 35 seconds. Drain potatoes and return to saucepan to mash. Add half-and-half, butter, salt and pepper. Mash until smooth. Stir in yolk.
Preheat oven to 400 degrees.
Place the canola oil in a 12-inch saute pan and set over medium heat. Add onion and carrots and saute for three to four minutes. Add garlic. Add the lamb and cook until browned. Add salt and pepper. Sprinkle meat with flour and coat. Cook another minute. Add tomato paste, chicken broth, Worcestershire, rosemary and thyme. Bring to a boul before reducing to low and simmering for 10-12 minutes. Add corn and peas. Spread evenly in a 11 by 7-inch glass baking dish. Top with mashed potatoes. Bake for 25 minutes.