Celebrating St. Patrick’s Day: Recipe for Irish lamb stew
Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Other would add such items as carrots, turnips, and pearl barley; but the purists maintain they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow boiling. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognized as early as about 1800…
The good news is that making a far more flavorful version of this Irish stew isn’t all that difficult, and your efforts are rewarded with a rich, brothy meal with layers of flavor that complement — rather than compete with — the core ingredients.
And no open fire or all-day simmering needed.
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IRISH LAMB STEW
Start to finish: 2 hours (30 minutes active)
Servings: 6
2 pounds lamb stew meat, cut in 1 1/2-inch pieces
Salt and ground black pepper
2 tablespoons olive oil
2 leeks, white parts only, sliced
2 medium yellow onions, chopped
1 pound carrots, cut into 1 1/2-nch pieces
1 pound parsnips, cut into 1 1/2-inch pieces
1 quart vegetable broth
3 bay leaves
3 sprigs fresh thyme
1 1/2 pound (24 ounces) new potatoes
2 tablespoons chopped fresh parsley
Season the lamb with salt and pepper.
In a large Dutch oven or heavy bottomed pan over medium-high, heat the oil. Working in batches, Add the lamb to the pan and sear on all sides, making sure not to overcrowd the pan. As each batch is browned, use a slotted spoon or tongs to transfer it to a plate.
When all the lamb has been seared, add it all back to the pan. Add the leeks, onions, carrots, parsnips, broth, bay leaves and thyme. Bring the mixture to a simmer, then cover and cook for 1 hour. After 1 hour, add the potatoes and continue to cook until the potatoes and the lamb are tender when pierced with a fork, about another 30 minutes.
Remove the bay leaves and thyme stems. Stir in the parsley and season with additional salt and black pepper, if needed.
Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 130 calories from fat (27 percent of total calories); 15 g fat (5 g saturated; 0 g trans fats); 95 mg cholesterol; 52 g carbohydrate; 37 g protein; 10 g fiber; 860 mg sodium.
Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Bonus recipe
Marinate steak in Guinness for St. Patrick’s Day
As much as I love the dark, velvety richness of Irish Guinness lager, that love isn’t strong enough to drag me into an Irish pub on St. Patrick’s Day.
I’d rather be at home, avoiding the crowds and enjoying my Irish Guinness both from a pint glass as well as in my cooking. Because Irish Guinness can do wonderful things to your cooking, including help you change up the classic menu while still using traditional Irish flavors.
I didn’t create this Irish Guinness-marinated flank steak sandwich with grilled onions and Boursin cheese for St. Patrick’s Day per se, but I often serve it on the day because it is spot on. It is a refreshing change from beef stew and corned beef and cabbage.
While this recipe is decidedly not authentic, it’s still beef. And the marriage of beef and Guinness is magical. Remember the company slogan, Irish Guinness is good for you. And I say, good for flank steak, too!
Flank steak and thick slices of red onion are marinated in pure Irish Guinness, then grilled until they are caramelized on the outside and tender on the inside.
You can serve this dish as a meal with boiled potatoes and cabbage, or serve it on slabs of country bread as a sandwich fit for a leprechaun or a saint.
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Guinness Marinated Flank Steak SandwichES with Grilled Onions and Boursin Cheese
The depth of flavor from the Irish Guinness marinade is enhanced by a touch of rich herb and garlic cheese that melts on the hot steak and onions. Freeze the cheese to make it easier to shave just enough on the top of the grilled steak and onions. This prevents too much cheese from being layered on when spreading the soft cheese.
Onions are easier to grill without falling apart if you skewer them before cooking. Cut an onion into 1/2-inch thick slices. Thread the center of each onion with a bamboo skewer that has been soaked in water. Place the onion skewers (they look like lollipops) on the cooking grates and turn once halfway through cooking.
Start to finish: 30 minutes active (plus 1 to 2 hours marinating)
Servings: 4
2-pound flank steak or London Broil, at least 1-inch thick
14.9-ounce can Guinness beer
2 large red onions, cut into 1/2-inch slices
1 small container Boursin cheese
Olive oil
Kosher salt
Ground black pepper
8 thick slices sourdough or country bread
Use paper towels to pat dry the steak, then set it in a glass or stainless steel container with a tight cover. Pour the Guinness over the steak and set aside. Cut the onion into 1/2-inch-thick slices. Set the slices on top of the steak, then cover the container and refrigerate for 1 to 2 hours.
Heat a gas or charcoal grill to medium. Set the cheese in the freezer.
Remove the meat and onions from the marinade and pat dry. Brush everything with a thin coat of olive oil, then season with salt and pepper.
Place steak and onions on the cooking grate over direct heat and sear for 6 to 8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes.
(Alternatively, you also can sear the steak and onions on a stovetop grill or grill pan for several minutes per side, then finish cooking in a 350 F oven set on a rack over a sheet pan.)
Transfer the steak and onions to a platter. Remove the cheese from the freezer and use a vegetable peeler or paring knife to shave Boursin on top of the steak and onions. Cover with foil and set aside.
Brush each slice of bread with oil, then grill them until lightly toasted, about 1 to 2 minutes. Thinly slice the steak, then assemble sandwiches with the bread, steak and onions.
Nutrition information per serving (values are rounded to the nearest whole number): 1,250 calories; 380 calories from fat (30 percent of total calories); 42 g fat (18 g saturated; 0 g trans fats); 155 mg cholesterol; 121 g carbohydrate; 88 g protein; 6 g fiber; 1,870 mg sodium.
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EDITOR’S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”
suppers and buffets with Bill & Sheila
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