Beef and Guinness Pie

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry

DIRECTIONS

In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.

Caraway Soda Bread

February 23rd, 2011 § 0 comments § permalink

Makes 4 mini loaves

INGREDIENTS

4 cups all purpose bread flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
2 tablespoons caraway seeds
2 cup buttermilk

DIRECTIONS

Preheat oven to 350°F. In a large mixing bowl, sift and combine flour, baking powder, salt, baking soda and caraway seeds. Add the buttermilk a little at a time and mix until soft dough is formed. Turn the dough out on a lightly floured surface and knead the dough for a few minutes. Divide the dough into four equal pieces. Shape each section into a round and flat loaf. Cut a star shape into the top of the loaves using a knife. Place the loaves on a baking sheet lined with parchment paper. Place in the preheated oven for 30-40 minutes or until a skewer punctured into the center comes out clean.

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Creamy Parsnip Apple Soup

February 23rd, 2011 § 1 comment § permalink

Serves 8-10

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half

DIRECTIONS

In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.

Traditional Corned Beef and Cabbage

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon stone ground mustard
2 tablespoons fresh thyme, chopped fine
2 tablespoons pickling spices, ground medium
1 tablespoon black pepper, ground medium
1 (3-4 pounds) prepared (brined) corned beef
3 carrots, peeled and chopped coarsely
3 yellow onions, chopped into quarters
8-10 baby potatoes, halved
1 medium cabbage, cut into 8 pieces
2 tablespoons butter, softened

DIRECTIONS

In a small bowl, mix the mustard, thyme, pickling spices, and black pepper. Rub spice mixture onto the corned beef. Place in a large soup pot and add carrots, onions, potatoes, and cabbage. Cover with water and bring to a boil. Reduce heat and simmer for 4-5 hours (or use a crock pot). Take the brisket and vegetables out of the water. Brush with butter and serve.

CORNED BEEF

Make 1 (3-4 pound) Corned Beef

INGREDIENTS

1 (3-4 pound) beef brisket
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablepoon dill seeds
1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon whole cloves
8 bay leaves, fresh
1 tablespoon fresh ginger
1 small dried chili, crushed
2 cups water
1 cup white vinegar
½ cup sugar
¼ cup salt

DIRECTIONS

Place beef brisked into a large ziplock bag. Mix remaining ingredients in a large bowl until well distributed. Add spice mixture to the bag along with brisket and refrigerate. Flip the bag daily for 2 weeks.

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