You do know corned beef and cabbage isn’t really what the Irish eat on St. Patrick’s Day, right? Nor do they dump green food coloring in everything from icing to beer. That is an American phenomena. Not that I won’t pick up a corned beef this week when they are on sale but if you really want to go with more traditional Irish fare, try some beef stew. Particularly this Beef Stew with Guinness (or any other stout you prefer)
The first thing I noticed about the recipe is there are no potatoes in it. Beef stew with no potatoes? Weird. If you want to leave them out, you can serve this over noodles (kind of like Boeuf Bourguignon) or with a nice thick slab of hearty bread like the One Hour Whole Wheat Bread. This time, I did not reduce the liquid and added about two cups of cut potatoes. My guys like it that way.
The only other thing I did differently was to save the fat when I was cutting up the meat. I rendered it (chop it in to small bits, put it in the pan and melt it, remove the crunchy parts when done and discard or eat – yum!) and used that in place of the oil to add some extra beefy flavor.
Until next time, happy eating.