Corned beef is actually not all that Irish-y. Well I guess it is in the United States and Canada today but it really was not a big part of the Irish diet until they migrated to the U.S. in the 18th century. Back in the day, being poor and frugal, the Irish did not eat a lot of beef. Cows were saved for the milk. Only old cows that didn’t produce anymore were used to brine and make corned beef or other beef dishes. Typically, Irish folks ate potatoes, lamb and mutton, cabbage, bacon, stews, soda bread, rhubarb etc. I am half Vietnamese and half Irish. The BF has an Irish passport. We know these things.
Tonight I am going to go old school with it. I am using a bunch of bits and pieces to make a few dishes that will last through Friday. But I am going to put a little gourmet twist on some things. Rustic but a bit more inspired. Lamb braised in McSorely’s Irish Black Lager served over mashed potatoes w/ a side of peas and glazed carrots. Rhubarb and apple crisp for dessert.
Here’s my lamb recipe. Dessert recipe and pics to come later. Happy St. Patrick’s Day!
Braised Lamb in McSorley’s Irish Black Lager
2 lb of Lamb stew meat on the bone OR three to four lamb shanks
2 medium onions chopped
5 cloves of minced garlic
1/2 cup carrots chopped fine
1 cup celery chopped fine
2 sprigs of rosemary
2 bottles of dark beer
unsalted butter/olive oil for braising + *1 tbs unsalted butter for finishing
salt and pepper to taste
Make sure lamb is at room temperature, pat dry, then lightly salt and pepper each piece. In a heavy bottomed pan or dutch oven melt a mixture of butter and olive oil (enough to coat pan). Working in batches brown the lamb meat. Add carrots, celery, onion, garlic, 1 sprig of rosemary, and salt. Cover w/ water then add one bottle of beer. Cover and cook over low heat for an hour. After an hour add the second bottle of beer and 1 more sprig of rosemary. Cook for another hour and a half or until meat is tender. * strain sauce/broth then cook sliced onions in it until tender and add butter if you want a more restaurant type feel or presentation.
Serve over (red) mashed potatoes!
Venison Sausage Sandwich with Pickled Sweet Pepper Chutney, Tumeric Aioli and served with White Wine Braised Purple Onions. I am pretty sure they have the same venison sausage at the butchers down the street.
I thought the Tumeric Aoili was a clever touch. It added taste and a color boost.
The Grand Gourmand 