Quick Recipes and Easy

Traditional Irish Recipes

Traditional Irish Stew

Serves 4
8 lamb chops
Salt and pepper to taste
1 tablespoon vegetable oil
1 Bouquet Garni
1 lb potatoes, (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced
12 small white onions
1/3 lb celery, diced
1/3 lb frozen peas
Fresh chopped parsley for garnish

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off stout and add enough water to cover chops. Bring to a boil and add the Bouquet Garni. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a small more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.
Garnish with parsley and serve.

Corned Beef & Cabbage – an Irish Tradition

Serves 8
5 pound corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1 teaspoon dried thyme
1 small bunch parsley
1 large cabbage, cut in quarters and cored
Horseradish Sauce

Place beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim stout from top as it rises.
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce

Serves 8
1/2 pint heavy cream
4-5 tablespoons finely grated horseradish

Whip cream until it stand in peaks. Fold in horseradish.

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