Tag Archive | Irish

Recipe: Cumberland Sauce

Cumberland Sauce

This sauce is great served with your corned beef this St. Patrick’s Day! Cumberland sauce is traditionally served over non-white meats like lamb, venison, and ham. Makes 2 1/2 to 3 cups.

Ingredients:

8 oz. Red Current Jelly
1 small Onion, finely chopped
Rind of 2 Oranges, finely julienned
Rind of 2 Lemons, finely julienned
1 tsp Dijon Mustard
2 Tbs Cider Vinegar
1/4 c Port
Pepper

Instructions:

Gently heat jelly in a heavy pan. Add onion, rinds, and mustard. Stir over low heat for about 1-2 minutes. Add in the vinegar, port, and pepper (to taste). Let simmer for 20 minutes, stirring occasionally. Spoon into small jars and cool. Seal tightly.

This sauce can be refrigerated until needed.

Other Great St. Patrick’s Day Dishes:

Recipe: Rubin Sandwich

Rubin Sandwich

Rubin Sandwich

Ingredients:

Rye Bread
Corned Beef
Sauerkraut
Kerry Gold Stout Cheese
Thousand Island Dressing
Butter

Instructions:

Butter one side of each piece of bread. Assemble the sandwich so the buttered sides face out. Toast on a griddle or in a skillet until browned turning once. About 5 minutes on each side is all you’ll need. Enjoy!

wpid-20130314_184705.jpg wpid-20130314_184754.jpg wpid-20130314_185152.jpg wpid-20130314_185311.jpg wpid-20130314_185607.jpg wpid-20130314_190729.jpg

Recipe: Crock Pot Corned Beef and Cabbage

Corned Beef and Cabbage

Crock Pot Corned Beef and Cabbage

Ingredients:

2 Stalks Celery, 3″ pieces
3 Carrots, 3″ pieces
1/2 lb. Red Potatoes, quartered
3 lb. Corned Beef Brisket & Spice Packet
1/2 Head Cabbage, 1 1/2″ sliced wedges
Mustard (optional for serving)

Instructions:

Layer in the veggies (no cabbage yet) in the bottom of your crock pot. Top with the corned beef and spread the contents of the spice packet on the corned beef. Nearly cover the beef with about 4 cups of water. Cook on High for 4 1/2 hours (Low 8 1/2 hours). Place the cabbage on top of the beef and cook on High for another 45 minutes (Low 1 1/2 hours) or until the cabbage is done. Remove the cabbage and set aside. Take the corned beef and slice thinly against the grain. Dish up your plate with a variety of vegetables (carrots, celery, and cabbage) and the delicious corned beef. Serve beef with mustard if you desire.

wpid-20130313_182729.jpg wpid-20130313_184246.jpg Corned Beef and Cabbage

Recipe: Irish Stew

Irish Stew

Irish Stew

We continue on our theme of Irish dishes leading up to St. Patrick’s Day with this Irish Stew.

Ingredients:

2 lb. Pork Tenderloin
1/4 c Flour
2 Tbs Butter
3 Tbs Dried Minced Onion
1/8 tsp Dried Minced Garlic
2 Stalks Celery, sliced
2 Carrots, sliced
5-6 Baby Red Potatoes, quartered
1 Tbs Dried Parsley
1 tsp Caraway Seed
1/8 tsp Pepper
1 – 12 oz. Bottle Guinness (or other stout beer)
2 1/2 c Chicken Stock

Instructions:

Cook onion and garlic in hot butter. Toss the pork in the flour and pepper to coat. Add pork to the pan and brown on all sides. Add in remaining ingredients and cook until potatoes are done. About 30-45 minutes depending on size. Enjoy!

wpid-20130312_181356.jpg wpid-20130312_183617.jpg wpid-20130312_184009.jpg

wpid-20130312_183953.jpg wpid-20130312_184101.jpg Irish Stew

Recipe: Old Fashion Irish Soda Bread

image

Old Fashion Irish Soda Bread

This is the easiest bread you will ever make!

Ingredients:

4 c Flour
1tsp Baking Soda
1tsp Salt
1 3/4 c Buttermilk

Instructions:

Preheat oven to 425. Mix dry ingredients in a large bowl. Dust a cutting board with flour. Add the buttermilk to the dry ingredients and mix until sticky. Place dough in a cast iron skillet (or round cake pan) and cut a cross in the top of the dough to allow for expansion. Bake for 45 minutes.

wpid-20130312_180221.jpg wpid-20130312_180433.jpg wpid-20130312_180931.jpg wpid-20130312_185654.jpg