County Cork Crock Pot Irish Stew

Let your crock pot do the work on this hearty Irish stew made with lamb or beef and vegetables. This recipe may easily be converted to oven or stove-top methods.

INGREDIENTS:
2 pounds boneless lamb or boneless chuck cubed, browned, and drained
2 teaspoons salt
1/4 teaspoon pepper
2 cups water or beef stock
1 small bay leaf
Sprig of fresh thyme or crumble 1/2 tsp of dried
2 medium carrots, peeled and cut in 1/2-inch slices
2 small onions, thinly sliced
4 medium potatoes, peeled and quartered
1/4 cup quick-cooking tapioca (optional - see Note)
10 ounces frozen peas


PREPARATION:
Sprinkle browned meat cubes with salt and pepper. Place meat in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca. Cover and cook on low for 10 to 12 hours, adding peas to the stew during the last hour.

Yield: 6 to 8 servings

Note: If you do not wish a thickened gravy, omit the tapioca.


Hearty Irish Brisket

Is slow-cooked with cabbage, leeks, carrots, potatoes, and turnips. Beer gives depth and richness to the broth without lending any beer flavor.

INGREDIENTS:
One 3 1/2-pound fresh beef brisket
Two 12-ounce bottles lager beer
2 cups water (or enough to cover)
2 bay leaves
10 black peppercorns
1/2 cup chopped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced
2 cups chopped and rinsed leeks (white parts only)
1 medium yellow onion, peeled and sliced
3/4 pound large carrots, cut into large pieces
3/4 pounds small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste

PREPARATION:
Place an 8- to 10-quart crock pot or stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.

Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours on stove-top in crock pot I cook it for 5 hours , or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.
Note: because I want to keep knitting, it is all in the crock pot, the last hour I put the carrots, potatoes,cabbage, turnips, salt and pepper.

If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.

Yield: 6 to 8 servings

Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith with some changes by Maile


Irish Soda Bread

Now this takes a little time away from knitting but it bakes for 45 minutes and the smell from your kitchen is worth the effort!

Dry Ingredients:
4 cups of flour
1 cup of sugar
1 heaping teaspoon of baking soda-(sprinkled in)
1 heaping teaspoon of baking powder-(sprinkled in)
large pinch of salt
1/2 to 1 cup of raisins-to taste-we always liked a lot!
Note: you can substitute dried cranberries, dried apricots or cherries or a mixture.

Moist ingredients:
2 cups of buttermilk
1/2 mug of vegetable oil
1 extra large egg

Instructions
Pre-heat oven to 350F degrees.
Coat with mixture of shortening and flour or use a non stick spray.
I like to use 2 round cake pans.
In large bowl or deep pot, mix together all the dry ingredients using a wooden spoon.
Mix in wet ingredients-first the buttermilk, then crack the egg into the oil and mix together with a fork till blended-
pour into the large bowl. Mix all with wooden spoon just till all ingredients are blended- do not overmix.
If appears too dry - put in a little more buttermilk.
If appears too wet - put in a little more flour.
Divide dough evenly into both pans-dropping by wooden spoonfuls.
There should be a somewhat of a rough texture to the bread-so do not attempt to smooth out the surface.
Bake in oven for approximately 45 minutes-or until inserted knife comes out clean.
Cool in pans- until still warm and turn out onto serving platter-or wrap with foil to preserve for later.
It is delicious all by itself-or with butter, jams or jellies.