::Lazy Afternoon Culinary Class I:: St. Patrick’s Dinner

St. Patrick’s Day is right around corner. Still don’t have ideas for SPD dinner? Don’t worry! Lazy Afternoon Culinary Class is here to assist.

 

Corned Beef and Cabbage

4 1/2 pounds corned beef brisket 

5 black peppercorns

1/2 teaspoon garlic powder

1 onion, peeled and left whole

2 bay leaves

1 pinch salt

1 small head cabbage, cored and cut into wedges

6 large potatoes, quartered

4 large carrots, peeled and sliced

1/4 cup chopped fresh parsley

2 tablespoons butter

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

[youtube]http://www.youtube.com/watch?v=e1x1Bu5Ts6I[/youtube]

 

Irish Lamb Stew

1 1/2 pounds thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup all-purpose flour

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups beef stock

2 teaspoons white sugar

4 cups diced carrots

2 large onions, cut into bite-size pieces

3 potatoes

1 teaspoon dried thyme

2 bay leaves

1 cup white wine

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

[youtube]http://www.youtube.com/watch?v=PBJLXgFpMQY[/youtube]  beef, cabbage, celebration, class, culinary, food, irish, st.patrick's day, stew