Hometown Focus Recipes

Cooking up some Irish fare


 

 

Whether or not you are Irish, St. Patrick’s Day is a fun day to celebrate. Maybe it will be attending a big parade, sipping on a Guinness beer, sporting a green outfit, or just trying out some different recipes.

The following recipes, from www.delish.com, offer some options to try. Happy St. Patrick’s Day!

Slow Cooker Corned Beef & Cabbage

The cook is Lena Abraham

• 1 medium yellow onion, cut into large
wedges
• 3 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 1/2 lb. baby potatoes, halved
• 1 corned beef brisket (2-3 lbs.)
• Kosher salt
• Freshly ground black pepper
• 1 package pickling spice
• 3 sprigs thyme
• 2 bay leaves
• 1/2 green cabbage, cut into large wedges

Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper, and pickling spices. Scatter thyme and bay leaves over meat and fill slow

cooker bowl with water until it is almost completely covering the meat.

Cook on high for 4 to 4 1/2 hours, until meat is tender. Add cabbage to crock pot and cook on high for 45 minutes to 1 hour more until cabbage is tender and cooked through. Remove meat and vegetables from slow cooker, slice and serve.

Irish Beef Stew

The cook is Makinze Gore

• 3 Tbsp. extra-virgin olive oil, divided
• 2 lb. beef chuck stew meat, cubed into
1-inch pieces
• Kosher salt

• Freshly ground black pepper
• 1 onion, chopped
• 2 medium carrots, peeled and cut into
rounds
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and
cut into large chunks
• 4 c. low-sodium beef broth
• 1 (16 oz.) bottle Guinness
• 2 tsp. fresh thyme
• Freshly chopped parsley, for serving

In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to

a plate. In same pot add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant 1 minute.

Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.

Garnish with parsley before serving.

Slow Cooker Corned Beef Hash

The cook is Lauren Miyashiro

• 1 lb. corned beef, chopped
• 1 lb. russet potatoes, chopped
• 1 onion, chopped
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 Tbsp. chopped parsley, plus more for
garnish
• Fried eggs, for serving

Line a slow cooker with foil and spray with cooking spray.

In the slow cooker, combine corned beef, potatoes, onion, olive oil, Worcestershire

sauce, garlic powder, oregano and parsley and toss. Cover and cook on high until potatoes are tender, 4 to 5 hours. Garnish with more parsley and serve warm with eggs.

Corned Beef and Cabbage Sliders

The cook is Candace Braun Davison

• 1 Tbsp. olive oil
• 1 head cabbage, cut into small wedges
• 1 bottle Guinness (or other beer)
• 8 ciabatta rolls (or potato rolls)
• 1 jar Dijon mustard
• 1 lb. corned beef

Preheat the oven to 350. As it heats, place a skillet on medium-high heat, getting it warm. Add the olive oil and sear the cabbage wedges on both sides (about 1 minute each).

Place a cooling rack on top of a baking sheet. Place the cabbage wedges on the cooling rack, then pour the Guinness through the holes of the cooling rack so it fills the bottom of the baking sheet. Carefully place the baking sheet in the oven and cook cabbage for about 20-22 minutes, or until the edges have browned a bit.

Assemble the sandwiches: Slice the ciabatta rolls in half. Spread Dijon mustard on one side, top with slices of corned beef and cabbage. Serve.

Unstuffed Cabbage Casserole

The cook is Lauren Miyashiro

• Cooking spray
• 1 large head cabbage, roughly chopped
• 2 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 2 Tbsp. tomato paste
• 1 (14.5 oz.) can chopped tomatoes
• 1 c. rice
• 1 c. low-sodium chicken broth (or water)

Preheat oven to 350 and grease a 9-x-13 baking dish with cooking spray.

In a large Dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.

Return beef mixture to skillet. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.

Transfer mixture to prepared baking dish and cover dish with foil. Bake until rice is tender, about 40 minutes. Garnish with parsley before serving.

Reuben Nachos

The cook is Lauren Miyashiro

• 1 large bag bagel chips
• 1/2 lb. deli corned beef, chopped into
bite-size pieces
• 1/2 c. sauerkraut
• 1 1/2 c. shredded Swiss cheese
• 1 Tbsp. horseradish
• Russian dressing, for serving
• 2 Tbsp. chives, finely chopped

Preheat oven to 350. Scatter an even layer of bagel chips on a large rimmed baking sheet. Top with about half of the sauerkraut, cheese and horseradish. Add a second layer of bagel chips. Top with remaining sauerkraut, cheese and horseradish. Bake until cheese is melted and the bagel chips are slightly golden, about 10-15 minutes.

Drizzle nachos with Russian dressing and garnish with chives. Serve warm.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number.

Leave a Reply

Your email address will not be published. Required fields are marked *