Around the world, St. Patrick’s Day celebrates Irish culture with parades, carnivals and parties. For many Americans it’s a day to enjoy a hearty corned beef dinner, paired with their favorite Irish beverage.
A surprising fact is that corned beef is not very popular in Ireland! According to Smithsonian Magazine, historically Irish farmers prized their cows for milk and dairy products, and only used them for meat if they were too old to work or produce milk. As a result, many popular Irish dishes are based on lamb, pork and vegetables.
This St. Patrick’s Day, try one of these delightful recipes to experience the authentic flavors of Ireland. All ingredients with the exception of stout beer are available here at the Chip-in Farm Store.
Guinness Lamb Stew
Adapted from Once Upon a Chef
Photo credit: Once Upon a Chef
Prep time: 30 minutes; Cook time 40 minutes
Serves 4 – 6
- 3 pounds lamb stew meat
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions, cut into 1½-inch
- 6 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness or other stout beer
- 3 cups beef broth
- 2 cups water, plus 2 tablespoons more for cooking onions and garlic
- 1 bay leaf
- 1 small sprig fresh rosemary or ½ teaspoon dried
- 2 teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on diagonal
- 1 pound small white boiling potatoes, cut in half
- 1 cup fresh or frozen green peas
- Season lamb with salt and pepper. In a large Dutch oven, heat one tablespoon of oil over medium-high heat until hot. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.
- Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
- Stir in the tomato paste and cook a few minutes more.
- Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.
- Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.
- Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)
- Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.
Colcannon with Crispy Leeks
Adapted from New York Times Cooking
Photo credit New York Times Cooking
Yield: 4 servings
Prep and Cook time 40 minutes
- 2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
- Kosher salt and black pepper
- 2 to 3 tablespoons butter, plus more as needed
- Olive oil
- 1 cup sliced leeks, shallots, onions or scallions
- 2 garlic cloves, sliced
- 2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
- 2 to 4 tablespoons milk or vegetable broth (optional)
- Fried egg, smoked salmon, or a simple green salad (optional)
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or smoked salmon, or serve a simple green salad on the side.
After dinner, relax with a bowl of Shaw Farm Mint Chocolate Chip ice cream or a Mint Chocolate Chip Whoopie Pie from Valley View Orchard and enjoy some traditional Irish fairy tales. Please note, these tales may be frightening for some children, please review them before sharing.