Around each Saint Patrick's Day, 17 March, my family holds a great Irish Feast. We listen to traditional Irish Music, drink a Guinness Draught, and share some great traditional Irish food. Afterward, we watch a few DVDs with an Irish theme like Father Ted, The Quiet Man, Darby O'Gill and the Little People, The Matchmaker, etc...
I want to share a couple of the recipes from our menu. Enjoy!
Long Family’s Irish Stew for Crock-pot
1.5 LB Beef cubed/browned (Lamb is more traditional)1 Onion diced (sautéed with the meat)
1.5 LB Beef cubed/browned (Lamb is more traditional)1 Onion diced (sautéed with the meat)
4 Potatoes diced
1 Turnip diced
1 LB Carrots chopped
2.5 cup beef stock
3 Bay leaves (remove when serving)
S&P to taste
*ROUX (if you want thick stew/broth)
Place everything in pot, except for roux.
Adjust ingredients to fit your crock-pot and your tastes.
Add water leaving room for about 2 cups liquid without being too high. You don't want to spill any broth.
Cook on low for about 6 - 7 hours – until root veggies are soft. (You can cook on "high," but the time will depend on your crock-pot.)
If you prefer a thicker broth make the *roux.
*Roux: In a frying pan melt 1/2 cup butter over low heat.
Stir in 1/2 cup flour.
Stir constantly until lightly browned.
Stir 2 cups stew broth into roux, from your crock-pot.
Stir the roux mixture back into the stew.
Remove the Bay Leaves and serve with the Oatmeal Brown Bread!
1 Turnip diced
1 LB Carrots chopped
2.5 cup beef stock
3 Bay leaves (remove when serving)
S&P to taste
*ROUX (if you want thick stew/broth)
Place everything in pot, except for roux.
Adjust ingredients to fit your crock-pot and your tastes.
Add water leaving room for about 2 cups liquid without being too high. You don't want to spill any broth.
Cook on low for about 6 - 7 hours – until root veggies are soft. (You can cook on "high," but the time will depend on your crock-pot.)
If you prefer a thicker broth make the *roux.
*Roux: In a frying pan melt 1/2 cup butter over low heat.
Stir in 1/2 cup flour.
Stir constantly until lightly browned.
Stir 2 cups stew broth into roux, from your crock-pot.
Stir the roux mixture back into the stew.
Remove the Bay Leaves and serve with the Oatmeal Brown Bread!
Oatmeal Brown Bread
1 cup Irish oatmeal (regular oatmeal works, but it just isn't the same)
1 cup flour
1 tsp baking soda
1 tsp baking power
2 tsp brown sugar
2 tsp honey
2/3 cup buttermilk
Mix oatmeal, flour, baking soda, baking powder, and brown sugar in a large bowl.
Make a hollow in the center; add the honey.
Using a wooden spoon, gradually stir in as much of the buttermilk as needed until the dry ingredients are thoroughly moistened, but not runny.
Turn the mixture onto a floured board; kneed gently into a round loaf.
Cut a cross into the top of the loaf.
Place the loaf on a baking sheet and bake in a 325-degree F oven for 10 minutes
Then turn up the oven to 350-degrees F and continue baking another 25 minutes.
To test for doneness, turn the loaf over and tap the bottom with a spoon. A hollow sound indicates the bread is done.
Note: This is not a sweet bread like Gingerbread. This is a more rustic bread, eaten with stews. "Great fer soppin' up the broth."
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