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| Title: Cabbage and Bacon
(Irish) Categories: Irish, Main dish, Vegetables, Meats Yield: 4 servings 1 x Lg or 2 small Savoy cabbages 8 x Strips bacon 1 x Salt and pepper 4 x Whole allspice berries 300 ml Bacon or chicken stock Cut the cabbage in half and boil for 15 minutes in salted water. Drain, and soak in cold water for 1 minute, then drain well and slice. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer for an hour, until most of the liquid is absorbed. ++++++++++++++++++++++++++++++++++++++ Title: Ardshane House Irish Stew Categories: Irish, Main dish, Meats, Mom's best Yield: 6 servings 4 lb Middle neck of lamb, cut in One inch chunks 4 lb Potatoes, peeled 10 sm Onions, sliced 2 oz Pearl barley 2 pt Beef stock Salt and pepper to taste "That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!" +++++++++++++++++++++++++++++++++++++++ Title: Beacan Bruithe (Baked Mushrooms) Categories: Vegetables, Meats, Irish Yield: 4 servings 16 x Large field mushrooms 4 oz Chopped onions 4 oz Whole wheat breadcrumbs 4 oz Sausage meat 1 ts Chopped sage 1 x Salt and pepper Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausagemeat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven. +++++++++++++++++++++++++++++++++++ Title: Black Pudding Categories: Irish, Meats, Irish Yield: 8 servings 1 lb Pig's liver 1 1/2 lb Unrendered lard, chopped 120 fl Pig's blood 2 lb Breadcrumbs 4 oz Oatmeal 1 x Medium onion, chopped 1 ts Salt 1/2 ts Allspice 1 x Beef casings (Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pig's blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. ++++++++++++++++++++++++++++++++++++++++ Title: Trimlestown Roast Sirloin Categories: Meats, Irish Yield: 4 servings 3 lb Sirloin roast 2 fl Whiskey 10 fl Red wine 1 oz Butter 2 oz Flour 1 x Salt and pepper Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich. +++++++++++++++++++++++++++++++++++++++++++ Title: Kidney Soup (Irish) Categories: Soups, Meats, Irish Yield: 8 servings 1 ea Beef kidney (about 1 1/2 lb) 2 tb Bacon dripping or oil 2 tb Flour 2 l Beef stock 1 ea Squeeze lemon juice 1 ea Spice bag* 1 ea Bouquet garni** 1 tb Sugar 1 ea Grind salt and pepper 1 ea Thinly sliced carrot 1 ea Glass sherry * Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch celery seed) ** Should contain parsley, thyme and bay leaf . Skin the kidney, cut down the middle and remove the fatty core and any whitish membrane. (This is what can give a kidney a bad taste, so be thorough.) Heat the fat and brown the kidney in it quickly. Pour off any excess fat, then stir in the flour, turning the kidney pieces in it. Cook for 1 minute, then add the stock, sugar, bouquet garni, and the spice bag. Bring to the boil, then cover and simmer gently for about 3 hours. This can be done on the stove or in a crockpot. Cool the soup, then refrigerate. When it is quite cold take off any fat from the top, then remove the bouquet garni and spice bags. Taste for seasoning; add the lemon juice and sherry if needed. If the pieces of kidney are not liked, strain the soup; or it can be liquidized. Bring to just under boiling point before serving; serve with thin slices of dry toast, or cheese biscuits. +++++++++++++++++++++++++++++++++++++++++++++ Title: Colonial Goose Categories: Irish, Meats Yield: 8 servings 5 lb Lamb Leg 4 oz Dried Apricots 1/4 ts Dried Thyme 4 oz Fresh White Breadcrumbs 1/4 ts Salt 1 oz Butter Pepper 1 tb Clear Honey 1 Md Egg, Beaten 2 oz Onion, Chopped 1/2 lb Old Carrots, Sliced 3 Parsley Sprigs 6 oz Onions, Sliced 5 oz Red Wine 1 Bay leaf 24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme. Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the cavity loosely. Sew up the opening. Put lamb in a polyethylene bag long enough to hold it comfortably. Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air. Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time. Preheat oven to 350oF (Mk 4). Remove lamb from marinade and dry well. Drain marinade and fry vegetables in roasting pan very briefly. Place lamb on top and roast 25 mins/lb oven ready weight. Baste frequently with marinade while cooking. Meanwhile make a little lamb stock from bones. When done, take out of oven, Remove strings from joint and leave to rest 15 mins while making the gravy, then carve crosswise. For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return aqueous part of roasting juices and remaining marinade. Add lamb stock if needed. Season to taste. ++++++++++++++++++++++++++++++++++++++++ Title: Boiled Collar of Bacon with Creamy Mustard Sauce Categories: Irish, English, Meats Yield: 4 servings 1 kg Unsmoked bacon 1 md Onion 2 Carrots 2 Celery sticks 1 Bay leaf 1 3/16 l Chicken stock 150 ml Double cream 70 g Unsalted butter 1 ts Brown mustard seeds Seasoning Preparation: Remove the rind from the bacon and roll the bacon. Roughly chop the onion, carrots and celery sticks. Make the chicken stock. 1. Soak the bacon in water for 24 hours prior to cooking to reduce salt content. Rinse well. 2. Place the bacon in a pan with the vegetables and bay leaf. Cover with the stock or water. Bring to the simmer and continue simmering for 1-1.5 hours. Rest the bacon in the stock for 20-30 minutes. 3. Drain off 600ml of stock and bring to the boil and reduce by half and serve with the bacon. Alternatively, add the cream, if using, to the reduced stock and cook for 10 minutes, then whisk in 25g of butter at atime, to taste. Add the mustard seeds, season and keep warm. 5. Add the bacon, allowing 2 slices per person. +++++++++++++++++++++++++++++++++++++++ Title: Steak and Guinness Pie Categories: Irish, Beef, Pies Yield: 4 servings 1 kg Round steak 1 tb Flour 1 ts Brown sugar 1 tb Raisins (optional) 5 x Onions 300 ml Guinness 8 Slices bacon 3 oz Lard Chopped parsley Recipe of short pastry* *For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. +++++++++++++++++++++++++++++++ Title: Sorrel Soup Categories: Soups, Vegetables, Irish Yield: 8 servings 1 lb Sorrel 3 oz Butter 1 x Large onion, chopped 2 T Flour (heaped) 2 1/2 l Stock 2 T Breadcrumbs 1 x Salt and pepper 2 ea Egg yolks 150 ml Cream Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. +++++++++++++++++++++++++++++++++++++++++++ Title: White Onion Soup Categories: Soups, Vegetables, Irish Yield: 6 servings 2 tb Butter 1 lb Onions, thinly sliced 2 ea Cloves 2 tb Flour (heaping) 1 pn Powdered mace or nutmeg 1 ea Bay leaf 1 l Chicken or pork stock 300 ml Milk 1 ea Salt and pepper 150 ml Cream 2 tb Grated cheese (optional) Heat the butter, and when foaming add the onions and cloves. Let the onions soften, but not color at all. Sprinkle over the flour, mix well and cook, stirring, for about 1 minute; then add the nutmeg, the bay leaf and the stock. Stir all the time until it boils, and see that it is smooth. Simmer until the onions are cooked, then gradually add the milk, stirring, and when that boils lift out the cloves and bay leaf. It can now be liquidized, or served as is with the cream added, and a sprinkling of grated cheese. ++++++++++++++++++++++++++++++++++++++ Title: Fresh Pea Soup Categories: Soups, Vegetables, Irish Yield: 6 servings 350 g Peas, freshly shelled 2 tb Butter 1 ea Medium-sized onion, chopped 1 ea Head iceberg lettuce/chopped 1 ea Sprig mint, chopped 1 ea Sprig parsley, chopped 3 ea Strips bacon, chopped 1 1/2 l Ham stock 1 x Salt and pepper 1 x Sugar 1 x Chopped parsley After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sive or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint. ++++++++++++++++++++++++++++++++++++++++++ Title: Country Cork Irish Stew Categories: Soups/stews, Lamb, Irish Yield: 4 servings 8 ea Samll lamb chops, thawed 1 tb Vegetable oil 1 x Peppercorns, thyme, rosemary 2 c Finely shredded cabbage 1 ea Large leek white thin sliced 1 1/2 c Celery stalks, diced 1 x Chopped fresh parsley 1 ea Salt and pepper 1 x Parsley, bay leaves 1 lb Potatoes, 3 to 4 medium 1 ea Medium onion, chopped 12 ea Small white onions 1 1/2 c Peas Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. ++++++++++++++++++++++++++++++++++++++++++++++++ Title: Irish Lamb Stew Categories: Soups/stews, Beef, Lamb, Irish Yield: 6 servings 1 ea Boneless leg of lamb 2 ea Medium onions, chopped 2 tb Flour 1 ts Salt 1/4 ts Rosemary 1 lb Potatoes, cut into pieces 2 ea Small rutabagas, cubed 1 ea Jar of boiled onions 3 tb Oil 1 ea Clove of garlic, minced 2 c Beef stock 1 x Black peper to taste 1 ea Bay leaf 6 ea Carrots sliced 1 lb Frozen peas Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. ++++++++++++++++++++++++++++++++++++++++++++++++ Title: County Cork Irish Stew Categories: Lamb, Irish, Vegetables, Soups/stews Yield: 4 servings 8 sm Lamb Chops, Thawed 1 Salt And Pepper 1 tb Vegetable Oil Parsley, Bay Leaves Peppercorns, Thyme, Rosemary 1 lb Potatoes, 3 To 4 Medium 2 c Finely Shredded Cabbage 1 md Onion, Chopped 1 lg Leek White, Thin Sliced 12 sm White Onions 1 1/2 c Celery Stalks, Diced 1 1/2 c Peas Chopped Fresh Parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. +++++++++++++++++++++++++++++++++++++++++ Title: Irish Stew Categories: Irish, Soups/stews Yield: 6 servings 2 tb Oil 4 lg Onion cut in wedges 5 lg Carrots cut in thick slices 2 Rib celery sliced 1 1/2 lb Round steak or lamb 6 lg Potatoes 1 c Water Salt and pepper to taste Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and add to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot. ++++++++++++++++++++++++++++++++++++++++++ Title: Real Irish Stew Categories: Lamb, Soups/stews, Irish Yield: 6 servings 1 1/2 lb Mutton, cut into pieces Parsley sprigs 6 Carrots, sliced 2 lb Potatoes Salt and pepper 1 lb Onions Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender. Note:You can probably substitue lamb for the mutton and not need to cook as long. Also this kind of dish is good for buffets as soups and stews keep well and don't suffer for extended simmering...... +++++++++++++++++++++++++++++++++++++++++++++ Title: Boxty (Potato Griddle Cakes) Categories: Irish, Vegetables Yield: 8 servings 1/2 lb Raw potato 1/2 lb Mashed potato 1/2 lb Plain flour 1 x Milk 1 ea Egg 1 x Salt and pepper Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread... . An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. . (The accuracy of the poem is uncertain.) ++++++++++++++++++++++++++++++++++ Title: Baked Parsnips Irish Style Categories: Irish, Vegetables Yield: 8 servings 2 1/2 lb Parsnips 2 oz Butter or bacon fat 3 tb Stock 1 x Salt and pepper 1 x Pinch nutmeg Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) ++++++++++++++++++++++++++++++++++++++++++ Title: Braised Celery Categories: Irish, Vegetables Yield: 4 servings 1 ea Head celery 1 ea Medium onion 1 ts Chopped parsley 2 ea Slices bacon 10 fl Stock 1 x Salt/pepper to taste 1 oz Butter Clean celery, cut into one-inch pieces and place in a casserole dish. Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes. ++++++++++++++++++++++++++++++++++++++++++++ Title: Baby Carrots and Onions in Cream Categories: Vegetables, Irish Yield: 4 servings 1 lb Baby carrots 1 lb Small white onions 5 fl Cream 1 x Salt and pepper 1 x Pinch nutmeg Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg. ++++++++++++++++++++++++++++++++++++++ Title: Dressed Cabbage Categories: Irish, Vegetables Yield: 4 servings 1 x Cabbage 4 tb Butter 3 tb Bacon stock or water 1 pn Nutmeg or mace 1/2 ts Flour 1 x Pepper Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed. +++++++++++++++++++++++++++++++++++++++ Title: Kale with Cream Categories: Irish, Vegetables Yield: 4 servings 1 3/4 lb Kale 2 tb Butter 2 tb Double cream 1 x Pn nutmeg, salt, pepper 2 tb Stock Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced. +++++++++++++++++++++++++++++++++++++++++++ Title: Parsnip Cakes Categories: Irish, Vegetables Yield: 4 servings 1 lb Parsnips 2 tb Flour 1 pn Mace 2 tb Melted butter 1 x Salt and pepper 1 x Large egg 8 tb Breadcrumbs (heaping) 1 x Oil for frying Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well. Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides. +++++++++++++++++++++++++++++++++++++++++++ Title: Champ Categories: Vegetables, Irish Yield: 4 servings 4 lg Baking potatoes 2/3 c Milk 1/2 c Chopped green onions 1/4 c Butter 1/2 ts Salt 1/4 ts Pepper This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes. Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle potatoes with 2 tbsp water, cover, and microwave on high for 15-18 minutes or until tender, rearranging occasionally. Mash well. Stir in milk, onions and butter. Microwave, uncovered on high for 1 minutes or until heated through. Add salt and pepper, beat until smooth. Makes 4 to 6 servings. +++++++++++++++++++++++++++++++++++++++++++ Title: Savory Red Cabbage and Red Potatoes Categories: Cabbage, Irish, Vegetarian Yield: 8 servings 1 sm Head cabbage 2 t Prepared horseradish 1 lb Small red potatoes 1/4 c Butter 2 T Green onions/scallions 1/8 t Salt 1/8 t Pepper Water In Dutch oven, place steamer basket over 1/2 inch deep water (water should not touch basket.) Cut cabbage (about 1 1/2 pounds) into 6 wedges and quarter potatoes. Place cabbage and potatoes in basket, cover tightly and heat water to boiling. Reduce heat to medium-low and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass measure, combine butter, sliced green onions, horseradish, salt and pepper. Microwave on high 45 seconds or until butter is melted. Drizzle over vegetables. +++++++++++++++++++++++++++++++++++ Title: Rashers (Bacon), Eggs, Sausage and Tomato Categories: Breakfast, Irish Yield: 1 serving -----------CYBEREALM BBS (315)786-1120-------------- ----------------CYBEREALM BBS (315)786-1120---------------- ----------------CYBEREALM BBS (315)786-1120--------------------- 1/2 pt Whipping Cream 2 tb -to 3T prepared horseradish Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish. ++++++++++++++++++++++++++++++++++++++++ Title: Dijon-Glazed Corned Beef Categories: Beef, Irish, Untested Yield: 8 servings 2 1/2 lb Corned beef brisket, to 3 1/2 lb Same 2 t Dijon-style mustard 2 T Honey 1 T Orange juice concentrate Water In Dutch oven, cover corned beef brisket with water. Cover Dutch oven tightly and simmer 2 1/2 to 3 1/2 hours or until tender. In cup, combine honey, defrosted orange juice concentrate and mustard and set aside. Remove brisket from cooking kiquid; trim fat from outer surface, if necessary. Position oven rack so that brisket on broiler pan rack is 3 to 4 inches from heat source. Brush glaze over brisket; broil 2 to 3 minutes or until glaze begins to caramelize. Carve brisket diagonally across the grain into thin slices. |
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Cucina irlandese