Happy St. Patrick’s Day!
We have all heard the “Pot of Gold” story since we were children. Some of us would believe the story and would search for the pot of gold every time the rainbow would show up. We would end up coming home, disappointed about not finding the pot of gold. We would be fantasized that we have found the pot of gold by getting gold coins that have chocolate inside them. Where does this legend come from? It’s a long time folklore that dates back to old Europe and has become part of the symbolism of St. Patrick’s Day, March 17th, when many celebrate Irish culture and count themselves as “Irish” just for wearing “the Green.”
Now I am going to make a St Patrick’s Day Feast. Of course, when it comes to St. Patrick, it usually comes with corned beef and cabbage. My Irish ancestors would probably disown me for saying this, but I despise corned beef and cabbage. But that will not stop me from celebrating my Irish pride and culture of Ireland. The feast will have the mixture of the Irish Beef and Guinness and be served with Irish Mashed Potatoes. Even though I am a health freak, I am not missing out on the delicious dessert, “Irish Banana”.
The Irish Beef and Guinness:
Beef shoulder, cut into 2-inch pieces
3 tbsp Olive Oil
2 onions, diced
4 cloves garlic, minced
1 can Guinness
1/4 cup tomato paste
Sprigs fresh thyme and rosemary
3 carrots, diced
2 stalks celery, diced
1 large parsnip, diced
2 teaspoons Worcestershire sauce
Fresh Parsley, chopped, as garnish
1 cups Beef stock
1. Cut beef chuck into cubes
2. Toss beef cubes with 3 tbsp olive oil in a bowl
3. Dredge beef cubes through flour mixture until evenly coated
4. Heat ¼ cup olive oil in a large skillet over medium-high heat
5. Cook and stir coated beef cubes until beef is browned on all sides, 5 to 10 minutes.
6. Transfer browned beef to a dutch oven or heavy-bottomed pot
7. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
8. Stir tomato paste with enough water to partially dilute and then pour it into onion mixture.
9. Pour 1 can Guinness into skillet and stir with wooden spoon
10. Pour cooking liquid from skillet into the dutch oven or heavy-bottomed pot
11. Stir in Worcestershire sauce, thyme sprigs, parsley, carrots, parsnips, celery, enough beef broth to cover
12. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
13. Simmer stew until beef is fork-tend, about 2 to 2 ½.
14. Stir stew occasionally and skim fat or foam if needed
15. Remove and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs.
Irish Mashed Potatoes:
2 pounds potatoes, peeled and halved
1 cup fat free milk
1 bunch green onions, thinly sliced
fresh parsley, chopped
One cup of unsalted butter
1. Place potatoes into large pot, and fill with enough water to cover.
2. Bring to a boil, and cook until tender, about 20 minutes.
3. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
4. Peel potatoes
5. Meanwhile, heat the milk, butter and green onions gently in a saucepan, until warm.
6. Mash the potatoes, salt and butter together until smooth.
7. Stir in the milk, butter and green onion until evenly mixed.
8. Set out some extra butter, salt & pepper to taste for individuals to add to their servings.
9. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
½ cup unsalted butter
½ cup packed light brown sugar
½ cup Irish whiskey
6 large bananas, peeled and halved lengthwise
1. Melt the butter in a skillet over medium heat
2. Stir in the brown sugar and whiskey
3. Bring to a boil and cook until sugar has dissolved
4. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup
5. Serve immediately with Haagen-Dazs dulce de leche caramel ice cream or just plain vanilla ice cream
Now we are having a St. Patrick’s Day Feast!
“May your pockets be heavy and your heart be light, May good luck pursue you each morning and night.” –Irish Blessing