Irish Dinners
Irish Corned Beef
4 lbs corned beef
2 oranges, thinly sliced
1 bay leaf
2 small onions, sliced
1/4 cup brown sugar
1 tbsp pickling spice
Place brisket in slow cooker, cover with cold water, add oranges, bay leaf, onions, pickling spice and brown sugar. Cover and cook on low heat for 10 - 12 hours, or on high for 4 hours. Makes 6 servings.
Baked Stuffed Herring (Irish)
4 tablespoons Breadcrumbs (heaping)
1 teaspoon Parsley -- chopped
Small egg -- beaten
Juice and rind of lemon
1 pinch Nutmeg
Salt and pepper
Herrings -- cleaned
300 milliliters Hard cider
Bayleaf -- well crumbled
Fresh ground pepper
Method: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4.
Irish Loin of Pork with Lemon and Herbs
6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 ea Garlic cloves crushed
3/4 c Dry sherry
Method:
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.
Corned Beef & Cabbage with Horseradish Sauce
1 Onion 4 Cloves
whole 4 pounds Corned beef
2 Parsley sprigs 8 Peppercorns --
whole 2 pounds Cabbage
1 cup Sour cream
1 tablespoon Prepared horseradish
Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.
Irish Stew
2 pounds Beef -- cut in 1" cubes
3 tablespoons Vegetable oil
14 ounces Beef broth -- canned 1 cup
Water 2 tablespoons
Parsley -- chopped 1 1/2 teaspoons
Salt 1/4 teaspoon
White pepper
1 Bay leaf
6 Med carrots -- cut in thirds
6 Med onions -- cut in thirds 1/2 cup
Frozen peas --thawed
Parmesan cheese
Add beef broth, water, parsley, salt and bay leaf. Cover and simmer 1 hour, stirring occasionally. Add onions and carrots; simmer 30 minutes additional, or until beef is tender. Meanwhile, prepare Holiday Potatoes. Place stew in oven-proof serving dish. Spoon potatoes over stew, sprinkle with peas and Parmesan to taste. Run under broiler until potatoes are lightly browned.
