(This post was originally published privately on 16 March 2015. It was moved to public visibility on 16 May 2023.)
Happy St. Patrick’s Day!
For all you last-minuters like myself, I just have one piece of advice:
DOWN WITH CORNED BEEF AND CABBAGE!
Okay, not really. It’s yummy, and I appreciate corned beef at least once a year, but I’m going to let you in on a little secret: (whispers: It’s not reeeeally Irish.) It’s totally Americanized Irish food faire. Granted, my ancestors left blessed Ireland a couple hundred years ago, but we still love our heritage. (I’m more English and Scottish, but my husband has loads more Irish than I do, so we’re covered.)
Back to the point then. If you want to celebrate tomorrow with something delicious and slightly more authentic, I’ve got some recipes for you to try. Our dinner menu tomorrow will include Beef Stew, Soda Bread, and Apple Cake. These are all adaptations from recipes I have collected from friends and internet over the years. I’ll make them into .pdf and printable versions later when I am up to photographing the yumminess. For now, enjoy!!
Irish Beef Stew
2lbs beef stew chunks
salt and pepper
1 bag of pearl onions
3 cloves minced garlic
a healthy dollop of tomato paste (About 2-4 oz…what, you don’t know what a dollop is?)
1 large chopped potato
2 medium peeled and chopped parsnips
2 medium peeled and chopped carrots
1 small to medium turnip, peeled and chopped
1 small to medium rutabaga, peeled and chopped
4 cups low sodium beef broth
12 oz Guinness (I do a non-alcoholic substitution with usually apple or juice and a shot of malt vinegar because we don’t consume alcohol in our home- or you could add more broth and some sautéed mushrooms)
A few shots of Worcestershire sauce to taste
Fresh parsley for garnish
Use an enamel stew pot or dutch oven and coat the bottom with oil. Brown the stew meat on all sides in small batches on medium-high heat. Each time a small batch of the meat has been browned, just remove it and leave on a plate on the side. In the same pan, sweat onions and garlic, salt and pepper, and tomato paste. Be sure to scrape up all those yummy browned bits from the bottom of the pan and also let some of that tomato paste brown a little from the heat of the pan. Add beef chunks and any remaining juices back to the pan now and deglaze the pan with the stock, your beer or beer alternative, and Worcestershire sauce. Simmer for 1-2 hours.
In a separate pan, sauté with olive oil all the chopped veggies to give them a nice brown exterior. Don’t fully cook and especially do not burn them! This is just to give them extra flavor. After your stew meat has simmered for 1-2 hours, add in the veggies. Simmer for 30 or so more minutes. (Adjust the salt and pepper as needed before finishing.) Garnish with fresh parsley and enjoy!
It’s excellent with Irish cheddar scones. However, I like to skip the cheese scones and go for the sweet Irish soda bread. Truthfully, it’s because I only have so many calories I can spare in one day, so tomorrow I’m going for the soda bread. Leave a comment on this blog post if you want me to share my scone recipe later.
Irish Apple Cake
4 granny smith apples, cored, peeled and diced, about 2 cups (extra is fine)
1 c granulated sugar
4 T butter, softened (room temperature)
1 egg, beaten (room temperature)
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
¼ tsp ground cloves (optional)
1 c all-purpose flour
¼ c chopped nuts (optional)
Preheat oven to 350°F
Chop apples and macerate in sugar, salt, and spices while preparing other ingredients.
In a large bowl, mix butter, egg, and vanilla. Add apple mixture and gently mix. Add baking powder, baking soda, flour, and nuts. Mix well.
The dear woman who shared this recipe with me used to make it in a large bread pan, so that’s what I do. Although, you could just as easily pour it into a charming little cake pan or dish and serve it that way after baking. (Prepare the pan with your favorite method: butter, baking spray, etc.)
Bake for 45min until a toothpick inserted into the center comes out clean and the cake is lightly browned. Remove from heat and rest for 5 minutes before removing it from the pan.
Serve warm or at room temperature with whipped cream, vanilla ice cream, or dusted with powdered sugar. (I’m in heaven with just the cake and a glass of milk.)
Here’s a fun tip- I also make this recipe in a muffin tin for quick breakfasts. Skip the muffin liners and just spray the tin directly with baking spray.
Sweet Irish Soda Bread
5 c flour
3/4 c sugar
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
½ c (1 stick) butter
2 1/2 c raisins, soaked in water for 15-20 minutes and drained
3 T caraway seeds (I don’t always have these and it tastes fine without)
2 1/2 cups buttermilk (I don’t often have buttermilk on hand, so I do that milk and lemon juice trick. If I don’t feel like doing that, I just use normal milk. Whatever you have on hand will work fine.)
1 large egg
Milk for brushing tops of bread
Raw sugar for sprinkling tops of bread before baking
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in the plump raisins and caraway seeds.
Add the buttermilk (or milk) and egg (beaten) to the flour mixture. Stir until well moistened. The “dough” should resemble thick cake batter like a standard quick bread. Equally fill 2 loaf pans. Lightly brush just a little bit of extra milk on the tops of the bread, then sprinkle the top of each with raw sugar to make it shimmery! Bake for 60-70 minutes. A toothpick in the center will come out clean when it is done. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Another fun tip- Slice it and leave it out overnight to dry a bit and then make French toast with it in the morning. It’s YUM-AZING! (Haha… Sorry, couldn’t help myself– don’t worry, I don’t actually say that in real life.) It’s the best!
And if these holiday meal ideas still don’t appeal to you, despite how Irish they may or may not be, then here’s one more interesting tidbit. Saint Patrick wasn’t Irish either, so just make what sounds good and celebrate however you wish. Happy Saint Patrick’s Day and Éirinn go Brach!