Recipes from Ireland
Alexandra Holdsworth participated in the Law in Ireland program during summer 2023. While abroad, she learned two recipes for traditional Irish dishes which she has shared below.
Traditional Guinness Beef Stew
Ingredients:
1 lb. beef chuck roast (stew meat, cubed)
1 12 oz bottle Guinness stout beer
1 tsp tomato paste
1 tsp Worcestershire sauce
1 bay leaf
1 ½ tsp ground black pepper
1 tsp salt
1 tsp garlic powder
2 cups beef broth
3 medium carrots
3 celery stalks
2-3 Yukon gold potatoes
1 medium onion
1 tbsp olive oil
2 tbsp salted butter
Instructions:
Add olive oil to a stock pot over medium high heat and brown the stew meat. Remove from the pot. Turn the flame down to medium heat.
While the meat is cooking, peel carrots and potatoes. Chop the carrots, celery, potatoes, and onions into bite-size chunks, about the same size as the meat cubes.
Add all vegetables to the stock pot with the butter. Cook until fragrant and the onions are translucent. Add Guinness and the beef broth.
Stir, and add tomato paste, Worcestershire sauce, bay leaf, garlic powder, salt, and pepper. Once all ingredients are combined, bring stew to a boil.
Once a boil is reached, return to low heat, and add the meat back to the stew. Allow to simmer covered for at least 1 hour, preferably 2 hours. Serve hot with fresh bread.
Traditional Irish Colcannon
Ingredients:
5 strips of bacon, preferably American smoked bacon
1/2-1 cup chopped green onions
4 tbsp butter
1 ½ cup milk
8 Yukon large russet potatoes
1 tsp black pepper
1 tsp salt
½ head of green cabbage, chopped
Instructions:
Peel and boil potatoes until fork tender in a large pot with salted water.
While potatoes are boiling, in a separate pot or deep pan, cook bacon over medium heat and remove once crisp.
Drain potatoes from the first pot and mash. Add milk and butter. Chop the bacon into bite size bits and add to potatoes.
Add chopped green onions, salt, and pepper to the potatoes.
Chop the cabbage and add to the pot with bacon grease. Cook the cabbage down over medium heat until it is almost translucent.
Then, transfer the cabbage to the potatoes. Stir ingredients and serve as a side.
