View Full Version : Irish recipes and fun-lovin' for St Patrick's Day, please
Jersey Yankee
03-17-08, 08:27 AM
Any Irish recipes, be they soda bread, corned beef & cabbage, preferred ways to drink any Irish beer, names of Irish beer, or general merry-making like some Irishmen have done, please post here.
George, where the heck are you? This thread cannot survive without your expert opinion on Irish beer (I'll send the truck up to PA by you, pal).
Now then, proceed and throw caution to the wind.
HAPPY ST PATTY'S DAY TO ONE AND ALL!!!
BillBuckner
03-17-08, 08:28 AM
I don't know why you would want to eat Irish food. I think getting absolutely plastered today would be good enough.
RhodyYanksFan
03-17-08, 08:31 AM
We're making reuben calzones tonight. Pizza dough, shredded swiss, sliced corned beef, sauerkraut. Top with russian dressing.
Oh, and some :gulp:
My kind of thread, Brad!
I'll start with my favorite Irish proverb:
May those who love us, love us.
May those who don't love us, may God turn their hearts.
And if he can't turn their hearts, may he turn their ankles
So we'll know them by their limping.
:D :gulp:
As for a recipe - here's one for the best Irish Creme Cake EVER:
Start with a bundt pan, greased & floured
CAKE:
1 c chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
¼ c water
½ c vegetable oil
¾ c Irish creme (Baileys, O'Reilly's, etc.)
GLAZE:
½ c butter
¼ c water
¼ Irish creme
1 c sugar
Preheat the oven to 325ºF. Sprinkle the chopped nuts over the base of the greased/floured pan.
Combine cake mix, pudding mix, eggs, ¼ c water, ½ c oil and ¾ c Irish creme in a large bowl. Beat for 5 min. on high. Pour batter over nuts in the pan.
Bake for 1 hr. Cool for 10 min. in the pan then invert onto a serving dish. Poke holes in the cake with a cake tester or bamboo stick and spoon glaze* over the top. Brush the sides with remaining glaze.
*To make glaze: mix ½ c butter, ¼ c water and 1 c sugar in a saucepan. Bring to a boil and continue boiling for 5 min., stirring constantly. Remove pan from heat and stir in ¼ c Irish Creme.
I also have a great recipe for what to do with the leftover corned beef & cabbage dinner - Irish Egg Rolls. I'll post that later.
Jersey Yankee
03-17-08, 08:39 AM
I don't know why you would want to eat Irish food. I think getting absolutely plastered today would be good enough.
Bah, humbug!!! :gulp::O
*recommends BillBuckner to be RO'd & DFA'd, then have a slow roller to 1B go between his bowlegs*
My kind of thread, Brad!
I'll start with my favorite Irish proverb:
FINALLY somebody gets it. My type of Yankee fan. I think you're a gal, but I'm not sure. Anywayz, rock on!!! :gulp::D :rockin: :clap: :cheer:
RhodyYanksFan
03-17-08, 08:43 AM
I also have a great recipe for what to do with the leftover corned beef & cabbage dinner - Irish Egg Rolls. I'll post that later.
That sounds delicious. :)
FINALLY somebody gets it. My type of Yankee fan. I think you're a gal, but I'm not sure. Anywayz, rock on!!! :gulp::D :rockin: :clap: :cheer:
Yes, I'm a gal. :)
That sounds delicious. :)
Oh, I get the shivers just thinking about it. Honestly, it's almost better than the meal itself.
4bronxbombers
03-17-08, 08:46 AM
I'm not Irish but HAPPY ST. PATRICK'S DAY!!!!!!!!
YankeePride1967
03-17-08, 08:46 AM
I'm Irish and HATE, and I mean HATE corned beef and cabbage. Now Shepherd's pie. Yum!
An Irish joke fer ye:
John O'Reilly hoisted his beer and said, "Here's to spending the rest of me life, between the legs of me wife!"
That won him the top prize at the pub for the best toast of the night!
He went home and told his wife, Mary, "I won the prize for the best toast of the night."
She said, "Aye, did ye now. And what was your toast?"
John said, "Here's to spending the rest of me life, sitting in church beside me wife."
"Oh, that is very nice indeed, John!" Mary said.
The next day, Mary ran into one of John's drinking buddies on the street corner. The man chuckled leeringly and said, "John won the prize the other night at the pub with a toast about you, Mary."
She said, "Aye, he told me, and I was a bit surprised myself. You know, he's only been there twice in the last four years. Once he fell asleep, and the other time I had to pull him by the ears to make him come."
montrealer
03-17-08, 08:53 AM
http://www.youtube.com/watch?v=eiwrB0wdF64&feature=related
RhodeyYankee2638
03-17-08, 08:54 AM
Yum Irish food.
Jersey Yankee
03-17-08, 08:59 AM
I'm Irish and HATE, and I mean HATE corned beef and cabbage. Now Shepherd's pie. Yum!
Irish, eh? If I don't hear any leprechaun jokes, anything about Irish beer or your fave Irish food or drinks, then I'll put you in a Schill uni in Section 39. We'll never see you again, dude!!! :gulp::O :lol:
Jersey Yankee
03-17-08, 09:01 AM
Yes, I'm a gal. :)
In that case, I'm sure that you're a FINE IRISH LASS, if even for a day!!!
Blarney!!! :gulp::D
In that case, I'm sure that you're a FINE IRISH LASS, if even for a day!!!
Blarney!!! :gulp::D
Every day...4 great-grandparents born in Eire. :gulp:
xenadanielle
03-17-08, 09:07 AM
I am wearing a green shirt and vest today, does that count? I am not Irish.
I will be eating a leftover "Irish Reuben" for lunch. As for party plans later, not sure. I live down the street from a big Irish-style bar that will be having music all day/night, but I think it attracts many folks who probably only go to a bar on NYE and St. Patty's--aka "amateur night."
Happy St. Patrick's Day everyone!
:gulp:
fredgmuggs
03-17-08, 09:07 AM
I'm Irish and HATE, and I mean HATE corned beef and cabbage. Now Shepherd's pie. Yum!Don't worry, you shouldn't be excommunicated from your local Gaelic Society club because corned beef really isn't Irish. It was a cheaper substitute for their traditional Irish bacon that Irish immigrants learned to use from their Jewish neighbors in inner city tenements.
YankeePride1967
03-17-08, 09:09 AM
Don't worry, you shouldn't be excommunicated from your local Gaelic Society club because corned beef really isn't Irish. It was a cheaper substitute for their traditional Irish bacon that Irish immigrants learned to use from their Jewish neighbors in inner city tenements.
That's good. I try to avoid it at all costs.
Since I'll be at work all day today, I made a St. Patrick's dinner last night.
I made Irish Oven Roasted Lamb Stew and a very yummy soda bread:
I can post the recipes tonite if anyone wants them- I don't have them here in the office~
Deb
Since I'll be at work all day today, I made a St. Patrick's dinner last night.
I made Irish Oven Roasted Lamb Stew and a very yummy soda bread:
I can post the recipes tonite if anyone wants them- I don't have them here in the office~
Deb
Please post the lamb stew recipe tonight! :)
Last week on PBS, there was a great show hosted by Frank McCourt about the Historic Pubs of Ireland.
In it, he talked about Brendan Behan, the Irish playwright and self-professed "drinker with a writing problem". Supposedly when Behan was visited by a nun during his final days, he thanked her for the visit by saying, "Thank you, Sister. May all your sons be bishops." :lol:
Maynerd
03-17-08, 09:36 AM
Faith and Begorrah!
We did up the corned beef and cabbage last night. Sure, it was a day early, but Sunday is ideal to let it slowly simmer all day long (and make the whole house smell wonderful).
Tonight? Leftover corned beef, of course, and some potato soup.
From the great Gales of Ireland
Are the men that God made mad,
For all their wars are merry
And all their songs are sad.
-G.K. CHESTERTON
4bronxbombers
03-17-08, 09:40 AM
My husband is part Irish and has more than made up his share of helping out the Guinness company in the past few days. :lol: :gulp:
A few years ago when he was in politics he was nominated Irishman of the Year in our town and got to lead the St. Patrick's Day parade in Hartford. It was great fun and the celebration lasted for a few days. Good times........:lol: :gulp:
Meecham4ever
03-17-08, 10:07 AM
My husband is part Irish and has more than made up his share of helping out the Guinness company in the past few days. :lol: :gulp:
A few years ago when he was in politics he was nominated Irishman of the Year in our town and got to lead the St. Patrick's Day parade in Hartford. It was great fun and the celebration lasted for a few days. Good times........:lol: :gulp:
HEY! I've been in that parade!...my wifes' Uncle and cousin are Ironworkers in the Hartford Local, and they would always invite us down for the parade and have me ride on the float with them...I'm a Union Electrician from RI...not sure why they asked me to ride on their stupid Ironworker float...I HATE IRONWORKERS! Don't even get me started on Ironworkers....
4bronxbombers
03-17-08, 10:09 AM
HEY! I've been in that parade!...my wifes' Uncle and cousin are Ironworkers in the Hartford Local, and they would always invite us down for the parade and have me ride on the float with them...I'm a Union Electrician from RI...not sure why they asked me to ride on their stupid Ironworker float...I HATE IRONWORKERS! Don't even get me started on Ironworkers....
omg...we (me and my pals) LOVE those iron workers!! :lol:
Oh and we love the guys in the kilts too. :ga-ga:
montrealer
03-17-08, 11:10 AM
Two Irishmen, Patrick Murphy and Shawn O'Brian grew up together and were lifelong friends. But alas, Patrick developed cancer, and was dying. While on his deathbed, Patrick called to his buddy, Shawn, "O'Brian, come 'ere. I 'ave a request for ye." Shawn walked to his friend's bedside and kneels.
"Shawny ole boy, we've been friends all our lives, and now I'm leaving 'ere. I 'ave one last request fir ye to do."
O'Brian burst into tears, "Anything Patrick, anything ye wish. It's done."
"Well, under me bed is a box containing a bottle of the finest whiskey in all of Ireland. Bottled the year I was born it was. After I die, and they plant me in the ground, I want you to pour that fine whiskey over me grave so it might soak into me bones and I'll be able to enjoy it for all eternity."
O'Brian was overcome by the beauty and in the true Irish spirit of his friend's request, he asked, "Aye, tis a fine thing you ask of me, and I will pour the whiskey. But, might I strain it through me kidneys first?"
montrealer
03-17-08, 11:12 AM
McQuillan walked into a bar and ordered martini after martini, each time removing the olives and placing them in a jar. When the jar was filled with olives and all the drinks consumed, he started to leave.
"S'cuse me," said a customer, who was puzzled over what McQuillan had done. "What was that all about?"
"Nothing," he replied, "my wife just sent me out for a jar of olives."
Jersey Yankee
03-17-08, 12:16 PM
Every day...4 great-grandparents born in Eire. :gulp:
In that case, a FINE IRISH LASS she is everyday!!! :gulp::O
PeteRFNY
03-17-08, 12:40 PM
Corned Beef and Cabbage (New York Style):
One 2 LB Corned Beef
1 Teaspoon Peppercorns
2 Dried bay Leaves
1 fresh cabbage
12 medium red potatoes
1 LB Bag (approx. five) fresh carrots
Fresh Parsley
Butter
1 clove fresh garlic
1 medium sweet onion
One Harp Lager Beer (optional - but why wouldn't you?)
Prep and cooking time: 3 hours
In a large stock pot that will hold all ingredients, place the brisket (best side up) in the bottom of the pot. Add the spice packet OR one teaspoon of peppercorns and two bay leaves. Cover the brisket generously with water and one bottle of Harp lager (optional). Bring to a boil. Reduce heat, cover and simmer for 2 hours (or about 60 minutes per pound).
While the brisket is cooking, scrub and rinse the red potatoes. Remove any eyes or bad spots without removing the peel. Quarter the potatoes (or halve or leave whole if tiny). Cover potatoes with water until you are ready to use them.
Remove the outer leaves from the cabbage head until the leaves are entirely light green (should not be that many). Rinse and cut the cabbage into quarters through the spine so the leaves stay together. Set aside. Peel carrots and cut them into quarters (or smaller if so desired). Peel and cut onion into eighths. Set both aside. Rinse the fresh parsley and chop up just the leaves (tops) into tiny pieces.
After the 2 hours, add the potatoes to the water on top of the brisket. Add more water if needed to cover everything. Bring back to a boil. Reduce heat, cover and simmer for 10 minutes. Add the cabbage on top of the potatoes and add the onion and carrots on top of the cabbage. Again, add water to cover everything if needed. Bring back to a boil. Reduce heat, cover and simmer for 20 minutes.
After 20 minutes, check the cabbage to see if it is tender. If not, simmer for another five minutes. You shouldn’t undercook cabbage and it’s next-to-impossible to overcook it. When done, place the potatoes, carrots and cabbage in a large serving bowl and add lots of butter (more is better than less). Cover bowl to keep vegetables warm. Feel free to add some broth from the pot for flavor (and to keep the veggies warm).
Place the brisket on to a carving board and allow it to rest for at least 15 minutes. When you are ready to carve, remember to always slice the meat across the grain.
Enjoy!
Yankees13
03-17-08, 12:45 PM
I'm Irish and HATE, and I mean HATE corned beef and cabbage. Now Shepherd's pie. Yum!
Me too. If that crap was any good, my ancestors would have stayed in Ireland. :lol:
Anyway the only recipe needed for today:
Drink one Guinness, repeat as necessary.
4bronxbombers
03-17-08, 12:46 PM
^ Awesome! I just bought all the ingreds and have no earthly idea how to cook it. :lol: Thanks!
In Mo I Trust
03-17-08, 12:53 PM
I'm as Irish as they come, sadly there are no good recipes. Ireland does make the best beer in the world though, so I'll take that trade off.
Oh good. Brad's annual St. Patrick's day food thread.
RhodeyYankee2638
03-17-08, 12:59 PM
Oh good. Brad's annual St. Patrick's day food thread.
they don't come anymore Irish than Brad
CallOfTheCrow
03-17-08, 01:00 PM
Screw it. Just Guinness for me, I'll eat pizza & chicken wings at the bar.
penfold
03-17-08, 01:18 PM
I'm as Irish as they come, sadly there are no good recipes. Ireland does make the best beer in the world though, so I'll take that trade off.
I don't have any recipes but Irish lamb and Irish seafood are amazingly good. And then, of course, there are the potatoes and cheese. Yum!
And that doesn't even count the beer and whiskey!
I'm as Irish as they come, sadly there are no good recipes. Ireland does make the best beer in the world though, so I'll take that trade off.
You don't like colcannon?
:drool:
You don't like colcannon?
:drool:
That's mashed cauliflower, right?
Also, when you get a chance, I'd love to have that eggroll recipe. :)
Btw, that joke was very funny. :lol:
That's mashed cauliflower, right?
Also, when you get a chance, I'd love to have that eggroll recipe. :)
Btw, that joke was very funny. :lol:
It's actually mashed potato based. It can be made really simply with just mashed and cabbage, but I like it decked out a little more with bacon, onion, leeks, garlic and the chopped cabbage. It's almost a meal in itself that way!
I'll get the eggroll recipe up tonight. :)
Jersey Yankee
03-17-08, 02:30 PM
they don't come anymore Irish than Brad
That's Supa Dupa Brad to you, buddy!!! :gulp::O
Jersey Yankee
03-17-08, 02:30 PM
Oh good. Brad's annual St. Patrick's day food thread.
Well someone has to do it, right? Let the Irish recipes, drinking and overall merriment continue!!! :gulp::D
PeteRFNY
03-17-08, 03:10 PM
Corned beef and cabbage, when prepared correctly, is damn tasty.
This is coming from Italian boy, no less! ;)
Jersey Yankee
03-17-08, 03:23 PM
Corned beef and cabbage, when prepared correctly, is damn tasty.
This is coming from Italian boy, no less! ;)
I've heard that you're supposed to boil the corned beef, potatos and the cabbage and carrots at the same time. Is that how you do it? Or do you boil the corned beef longer?
Also, do you boil it all in regular salted water, or do you add guiness or beer? I've heard a few recipes, but never used any particular one.
I've heard that you're supposed to boil the corned beef, potatos and the cabbage and carrots at the same time. Is that how you do it? Or do you boil the corned beef longer?
Also, do you boil it all in regular salted water, or do you add guiness or beer? I've heard a few recipes, but never used any particular one.
I've never put beer in mine but I know a lot of people do.
You don't salt the water, as the brine that it marinates in is way salty.
I cook the meat for about 2 to 2 1/2 hours and then add the vegetables to cook.
PeteRFNY
03-17-08, 04:43 PM
I've heard that you're supposed to boil the corned beef, potatos and the cabbage and carrots at the same time. Is that how you do it? Or do you boil the corned beef longer?
Also, do you boil it all in regular salted water, or do you add guiness or beer? I've heard a few recipes, but never used any particular one.
Check my post on page 1 of the thread - it will yield tasty results! :)
RYMASTER or Ryan_Yankees
03-17-08, 04:47 PM
This thread means nothing to me, because it isn't Supa Dupa.
Check my post on page 1 of the thread - it will yield tasty results! :)
I just looked at your recipe and mine is exactly the same. Without the beer.
This thread means nothing to me, because it isn't Supa Dupa.
Would you like me to beat you to a bloody pulp?
4bronxbombers
03-17-08, 04:49 PM
Check my post on page 1 of the thread - it will yield tasty results! :)
I'm using your recipe. I'll let you know how it goes. :)
RYMASTER or Ryan_Yankees
03-17-08, 04:49 PM
Would you like me to beat you to a bloody pulp?
Only if there's a safety word.
*runs*
4bronxbombers
03-17-08, 04:49 PM
Would you like me to beat you to a bloody pulp?
:lol:
IRISH SODA BREAD
4 cups flour
2 eggs
½ cup golden raisins
1 ½ cups buttermilk
½ cup black raisins
1 tablespoon butter, melted
1 – 4 tablespoons sugar
1 teaspoon cream of tarter
2 teaspoon baking powder
1 teaspoon baking soda, dissolved in 1 tablespoon of water
1 teaspoon salt
2 tablespoons caraway seed (optional)
In a large bowl, combine flour, raisins, caraway seeds, sugar, baking powder and salt.
In a smaller bowl, beat together eggs, buttermilk, butter, cream of tarter and baking soda dissolved in water.
Add wet ingredients to dry ingredients, stir with spoon and add more buttermilk if mixture is too dry.
Put in buttered, floured 9 – inch round cake pan.
Make cross in center top of bread spreading open.
Bake at 350 for 50 minutes or until lightly browned on top.
Makes 1 loaf.
Great day, great night.
Work closed early so we could head to an Irish pub for lunch. We made it just in time for the bagpipers, Irish step dancers and live band that followed. The Magners cider was 'a flowin!
The next place was fun (all Guinness there) and then I dragged a friend to see the 10:15 showing of U23D (4th time for me). U2 on St. Patrick's Day was brilliant.
RYMASTER or Ryan_Yankees
03-17-08, 11:59 PM
Isn't "fun-lovin'" redundant?
Tyler Durden
03-18-08, 12:02 AM
Since I'm Italian, the only Irish recipe I know is for an Irish Car Bomb:
3/4 pint Guinness® stout (http://www.drinksmixer.com/desc586.html)
1/2 shot Bailey's® Irish cream (http://www.drinksmixer.com/desc191.html)
1/2 shot Jameson® Irish whiskey (http://www.drinksmixer.com/desc1016.html)
Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse.
I had my fair share of these this past weekend :gulp: :gulp:
JeterForPresident
03-18-08, 12:12 AM
Since I'm Italian, the only Irish recipe I know is for an Irish Car Bomb:
3/4 pint Guinness® stout (http://www.drinksmixer.com/desc586.html)
1/2 shot Bailey's® Irish cream (http://www.drinksmixer.com/desc191.html)
1/2 shot Jameson® Irish whiskey (http://www.drinksmixer.com/desc1016.html)
Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse.
I had my fair share of these this past weekend :gulp: :gulp:
For some reason, I feel like I have had a few of those this weekend, IDK why though.
Jersey Yankee
03-18-08, 06:38 AM
I've never put beer in mine but I know a lot of people do.
You don't salt the water, as the brine that it marinates in is way salty.
I cook the meat for about 2 to 2 1/2 hours and then add the vegetables to cook.
I'll put beer in mine, just to be different!!! :gulp::O
OK, I'll leave out the salt. I've never really understood why the water that comes in the plastic encasing needs to be used. I guess that adds some extra flavor.
What kind of pot do you use? 10 qts, heavy dutch pot, light pot, double steamer (like the deeper pasta double steamers)? I've never gotten this to a science.
After cabbage, potatoes (I guess the red or purple ones would be fine), the small carrots, I guess that's it for the veggies.
I'll put beer in mine, just to be different!!! :gulp::O
OK, I'll leave out the salt. I've never really understood why the water that comes in the plastic encasing needs to be used. I guess that adds some extra flavor.
What kind of pot do you use? 10 qts, heavy dutch pot, light pot, double steamer (like the deeper pasta double steamers)? I've never gotten this to a science.
After cabbage, potatoes (I guess the red or purple ones would be fine), the small carrots, I guess that's it for the veggies.
I use an 8 quart sauce/stock pot. I also put in an onion.
http://www.farberwarecookware.com/images/50006_b.jpg
fredgmuggs
03-18-08, 06:53 AM
I use an 8 quart sauce/stock pot. I also put in an onion.
http://www.farberwarecookware.com/images/50006_b.jpgDon't you two have this same exact conversation every year about how to cook a corned beef?:lol:
Don't you two have this same exact conversation every year about how to cook a corned beef?:lol:
Probably word for word.
fredgmuggs
03-18-08, 07:08 AM
Probably word for word.As sure as the swallows returning to San Juan Capistrano on St. Joseph's Day, the Brad St. Patrick's Day corned beef thread is another harbinger of Spring just around the corner. I eagerly look forward to it.
Please post the lamb stew recipe tonight! :)
I ws running the kids to activities all night so I didn't get the chance to post this till this morning but here goes:
3 pounds boneless leg of lamb cut into cubes
1 Large onion, finely chopped
vegetable oil
3 tablespoons butter
3 cloves minced garlic
salt and pepper
1/2 teaspoon dried thyme
1 1/2 teasponns dried rosemary
1 tablesppon chopped fresh flat leaf parsley
1 large tomato, chopped
3 large red potatoes, peeled and cut into medium sized cubes
3-4 carrots peeled and cut into one inch slices
1 cup frozen peas
2 1/2 tbsps. flour
2 cups water
1 beef bouillion cube
Preheat oven to 400 degrees
Dry lamb and season with salt and pepper. In large Dutch Oven on cooktop, heat a few tablespoons of oil. Brown lamb and remove. Add butter to pot. Saute onion till soft and translucent (about 5 minutes) Add garlic, rosemary, parsley and choppped tomato. combine well, cook a few minutes till tomato is softened. Add Lamb to pot and mix well. Sprinkle flour over mixture. Add water and bouillion cube.
Mix.
Cover pot. Place in oven for one hour. After the hour, mix and add carrots and potatoes. Cover and return to oven for another 30 minutes then add peas and return to oven for another 15 minutes or until potatoes and carrots are tender.
I serve it with broad noodles and of course a Guiness!
Enjoy!
Thanks, Deb. That sounds like a winner! :)
4bronxbombers
03-18-08, 08:28 AM
I ws running the kids to activities all night so I didn't get the chance to post this till this morning but here goes:
3 pounds boneless leg of lamb cut into cubes
1 Large onion, finely chopped
vegetable oil
3 tablespoons butter
3 cloves minced garlic
salt and pepper
1/2 teaspoon dried thyme
1 1/2 teasponns dried rosemary
1 tablesppon chopped fresh flat leaf parsley
1 large tomato, chopped
3 large red potatoes, peeled and cut into medium sized cubes
3-4 carrots peeled and cut into one inch slices
1 cup frozen peas
2 1/2 tbsps. flour
2 cups water
1 beef bouillion cube
Preheat oven to 400 degrees
Dry lamb and season with salt and pepper. In large Dutch Oven on cooktop, heat a few tablespoons of oil. Brown lamb and remove. Add butter to pot. Saute onion till soft and translucent (about 5 minutes) Add garlic, rosemary, parsley and choppped tomato. combine well, cook a few minutes till tomato is softened. Add Lamb to pot and mix well. Sprinkle flour over mixture. Add water and bouillion cube.
Mix.
Cover pot. Place in oven for one hour. After the hour, mix and add carrots and potatoes. Cover and return to oven for another 30 minutes then add peas and return to oven for another 15 minutes or until potatoes and carrots are tender.
I serve it with broad noodles and of course a Guiness!
Enjoy!
Thank you. I may try this for Greek Easter this year for something different. :)
RYMASTER or Ryan_Yankees
03-18-08, 08:35 PM
Thank you. I may try this for Greek Easter this year for something different. :)
Are you Orthodox?
Jersey Yankee
03-18-08, 09:56 PM
Probably word for word.
Yeah, but you started it, Cat Woman/Veronica!!! :gulp::O :P
Jersey Yankee
03-18-08, 10:00 PM
I use an 8 quart sauce/stock pot. I also put in an onion.
http://www.farberwarecookware.com/images/50006_b.jpg
You mean like a big Spanish onion? I have a few pots and I'd likely use either of my aliminum dutch ovens, both of which are about 8 qts. I'll have to debate whether to cook it inside of the oven or on the stove.
I am still eternally jealous of how the Irish restaurants can just slice that corned beef and it's so juicy, full of flavor, moisture, unlike anything you could ever get at a deli.
I will see if I can do this over the weekend.
You mean like a big Spanish onion? I have a few pots and I'd likely use either of my aliminum dutch ovens, both of which are about 8 qts. I'll have to debate whether to cook it inside of the oven or on the stove.
I am still eternally jealous of how the Irish restaurants can just slice that corned beef and it's so juicy, full of flavor, moisture, unlike anything you could ever get at a deli.
I will see if I can do this over the weekend.
Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!:lol:
And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.
The one I made this year was juicy and sliced really nice. Sometimes I overcook it and it shreds too much.
fredgmuggs
03-19-08, 05:40 AM
Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!:lol:
And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.No need to put in it the oven? You're bypassing the most important step... my wife finishes the corned beef by baking it in the oven with mustard and brown sugar glazed on it. I highly recommend that (if you must eat a corned beef)
No need to put in it the oven? You're bypassing the most important step... my wife finishes the corned beef by baking it in the oven with mustard and brown sugar glazed on it. I highly recommend that (if you must eat a corned beef)
That's not my thing personally. I eat it once a year so I just like it the traditional way.
What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.
fredgmuggs
03-19-08, 05:48 AM
That's not my thing personally. I eat it once a year so I just like it the traditional way.
What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.How many years have you been explaining how to prepare a corned beef to Brad now? If he ain't got it by now....
edit: Everybody has different tastes (and that's a good thing)... but I like it when it's finished in the oven. It gets a bit of a crust on it and has that sweet and savory thing going on with the mustard and brown sugar that I find most appealing. Good stuff.
Jersey Yankee
03-19-08, 06:04 AM
Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!:lol:
And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.
The one I made this year was juicy and sliced really nice. Sometimes I overcook it and it shreds too much.
What I've found is that I use the oven, then there's less likely to be a burn mark on anything. If you turn up the heat too high on the stove, things can get burned.
That's why I have a dutch oven pot, so it can be cooked in an oven up to around 450F or so.
Since I only make corned beef once or twice a year, I need a reminder. It's not like I'm asking how to scramble eggs or something standard.
Same time next year, Catty Woman?
What I've found is that I use the oven, then there's less likely to be a burn mark on anything. If you turn up the heat too high on the stove, things can get burned.
That's why I have a dutch oven pot, so it can be cooked in an oven up to around 450F or so.
Since I only make corned beef once or twice a year, I need a reminder. It's not like I'm asking how to scramble eggs or something standard.
Same time next year, Catty Woman?
Wll I'm saying is that corned beefs have instructions on the package.
There's no real way to burn corned beef. It floats in a large pot of water.
How many years have you been explaining how to prepare a corned beef to Brad now? If he ain't got it by now....
Um, many moons.
Jersey Yankee
03-19-08, 06:10 AM
Wll I'm saying is that corned beefs have instructions on the package.
There's no real way to burn corned beef. It floats in a large pot of water.
It floats? I always thought that meat just sat there in water and stood at the bottom.
I have a wider 8 qt dutch oven pot and a taller 10 qt pot, so that's why I'd wondered which one to use. If it floats, I may just use the in-between 8 qt pot that's not too wide, not too tall but is thicker, also a dutch oven pot.
I'm definitely trying that this weekend. Oh, and I'll ask them to throw in a regular run-of-the-mill yellow onion that's golden brown on the outside. :D
Jersey Yankee
03-19-08, 06:11 AM
Um, many moons.
Bah, humbug. It's only been since yesterday and you know it!!! :gulp::D
It floats? I always thought that meat just sat there in water and stood at the bottom.
I have a wider 8 qt dutch oven pot and a taller 10 qt pot, so that's why I'd wondered which one to use. If it floats, I may just use the in-between 8 qt pot that's not too wide, not too tall but is thicker, also a dutch oven pot.
I'm definitely trying that this weekend. Oh, and I'll ask them to throw in a regular run-of-the-mill yellow onion that's golden brown on the outside. :D
Arrrghh.
4bronxbombers
03-19-08, 07:08 AM
That's not my thing personally. I eat it once a year so I just like it the traditional way.
What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.
Really? Brad? Shocking. :D
Jersey Yankee
03-19-08, 07:29 AM
Arrrghh.
Trish, I'll be following instructions fer once. This and you complain.
Women!!!
Jersey Yankee
03-19-08, 07:30 AM
Really? Brad? Shocking. :D
Oh don't be silly. You just KNOW I'd never do things like Trishie (Ms Catty Woman) just described, don't you, Vicki?!!! :gulp::O :P
4bronxbombers
03-19-08, 07:32 AM
Oh don't be silly. You just KNOW I'd never do things like Trishie (Ms Catty Woman) just described, don't you, Vicki?!!! :gulp::O :P
Oh yeah, that's true Brad. :P :P
PeteRFNY
03-19-08, 08:13 AM
I'm using your recipe. I'll let you know how it goes. :)
...and? :)
4bronxbombers
03-19-08, 09:35 AM
...and? :)
It was quite good. And when I told the hub that it was "New York" style he rolled his eyes......Boston boys - what can you do. :lol:
Thanks for the recipe. It really was good. :)
PeteRFNY
03-19-08, 12:29 PM
It was quite good. And when I told the hub that it was "New York" style he rolled his eyes......Boston boys - what can you do. :lol:
Thanks for the recipe. It really was good. :)
LMAO fabulous! To explain: New York style has carrots. Others usually do NOT. I read some crazy urban legend once about that, and supposedly the orange color of the carrots is considered an insult in some Irish cultures, blah blah...
Probably a bunch of malarkey but the carrots are too good to not eat!
Jersey Yankee
03-19-08, 12:48 PM
Oh yeah, that's true Brad. :P :P
Yes, but would Veronica the Catty Woman deal with me any other way? I would think not. :p
Oh yeah, that Supa Dupa O'Brad to you, my dearie!!! :gulp::O
Holy sh!t. Now it's Veronica with the candy green background and one with the plain white background. Oh, Vicki, now you've BOTH really got me confused!!! :gulp::D :confused: :P
Jersey Yankee
03-19-08, 12:53 PM
LMAO fabulous! To explain: New York style has carrots. Others usually do NOT. I read some crazy urban legend once about that, and supposedly the orange color of the carrots is considered an insult in some Irish cultures, blah blah...
Probably a bunch of malarkey but the carrots are too good to not eat!
The only thing I've ever heard (from the Food Network from some Irish chefs) was that no potatoes in a meal was an insult in Ireland. I'm guessing that's true.
Anyway, potatoes for one and all ... so long as your name's not Dan Quayle, of course!!! :gulp::O
Jersey Yankee
03-19-08, 12:56 PM
Trishie's Evil Twin is not Karen. Karen is way too nice and wouldn't knee a guy in one certain place.
I hereby declare that Trishie's Evil Twin is none other than our own Vicki. Now then, Vicki, please confess your evil Trish-like sinful ways!!! If George becomes interested, then you may have a problem on your hands. At least bring the man some damned beer, woman!!! :gulp::D
4bronxbombers
03-19-08, 02:35 PM
Yes, but would Veronica the Catty Woman deal with me any other way? I would think not. :p
Oh yeah, that Supa Dupa O'Brad to you, my dearie!!! :gulp::O
Holy sh!t. Now it's Veronica with the candy green background and one with the plain white background. Oh, Vicki, now you've BOTH really got me confused!!! :gulp::D :confused: :P
That was the point dear. :D
Jersey Yankee
03-19-08, 04:19 PM
That was the point dear. :D
OMFG!!! She truly is evil!!! Ms Thang even called "dear" just like her twin sis, Ms Catty Woman, would. AHHHHHHHHHHHHHHHHHHHHHHHHH!!! :gulp::O :P
*heads fer the friggin' hills, dammit!!!* :D
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