I'm not cooking a corned beef for St.Patrick's day.Need suggestions.
- emglow101 Mar 10, 2014 06:17 PM
I do love corned beef,but I would like to cook something different this year.Is there something else I could make keeping in the theme of the celebration. I like everything,with no food restrictions. Thanks.
I've always thought the colcannon was more important than the corned beef, personally - right up there with the beer and the Irish whiskey. Although Mr Rat is all about the corned beef.
I don't have teh recipes I use on my current computer but will hunt when I get home.
There are a few "tricks" I have used in the past for my Guiness Stew aka Beef and Guiness Stew though:
1. I use beef chuck meat and cut it to size myself. Some stores sell "stew meat" but it can often contain round (top and or bottom) , which can taste like liver if cooked long and slow.
2. Make sure you gently flour and brown the meat well. You need every bit of umami you can get.
3. Use a good beef base or Better Than Bullion or similar to get good beef flavor. Or a good and known beef stock.
4. Keep Gravy Master, Kitchen Bouquet or Maggi on hand along with extra flour or Wondra as the end product may need a bump in flavor or thickening in the end, just like gravy.
5. I;ve seen folks add some A1 steak sauce (1 or 2 tblspns) at the beginnning, again, just to bump umamai and end flavor. I don't do it but some do.
6. I like to add a little brewed coffee to mine at the beginning of cooking when adding the guiness. Is it traditional? No. But it does add depth and complexity, much like adding ground coffee to a spice rub.
I'll probably remember by lunch my Guniess Stew recipe www source. :-)
Right now I'm a blank.
Lamb. in many forms: if you're flush, slow-roast a semi-boned leg of lamb, stuffed w/ herbs, re-tied and butter-basted, aim for pink interior.
Lamb stew with new, small potatoes (best you can find), carrots, small whole onions and scallions, strong broth made from lamb bones, onions and thyme; fresh thyme
added just before service;
soda bread (plain) unbleached and whole wheat flour, real buttermilk, soda, a bit of salt;
soda bread ('cake bread') add 2-3 Tbs, irish butter, 1-2 eggs, 2-3 Tbs irish honey, large handful of dried black currants. do your best to find irish ingredients but don't fret, find the best real wholemilk buttermilk, small currants/raisins, good butter, good honey, organic eggs if you can. I often use dried cranberries and gold raisins;
potato and leek soup - use strong vegetable or lamb stock, fresh thyme, real leeks - use dk. green tops for stock;
pan-sauteed or oven-roasted mackerel w/ a tart sauce;
roasted salmon, w/colcannon or champs,
chocolate Guiness cake!
keep irish whisky close by - a mug of very hot strong tea, strengthened by whisky and irish honey helps all my cooking. good luck - tell us what you did.
Poached Salmon and Colcannon would be a very Irish meal to me - more nationally Irish than the Corned Beef which is Irish American
A plain lamb and potato stew would be also very traditional
for dessert an Irish Trifle was recommended to my family by Irish neighbors years ago (although I think they found a certain silliness in our American version of said holiday)
here is a fancy version although there seems to be endless variety to how to concoct it.
Dublin Coddle. It's a layered casserole with sausages, bacon, sliced onions, thinly sliced potatoes, fresh or dried thyme, S & P. Here's a reasonable facsimile, only I use homemade stock Not water + bouillon cube. Also, I lightly season each layer going very easy on the salt, and use spicy sausages. I've been making this for several years now but this year decided to make a hearty lamb stew.