Smoked Beef Rollups
Irish Lamb Stew
Mom's Spring Lettuce Salad
Corned Beef and Cabbage
Bouquet of Vegetables
Irish Soda Bread
Irish Coffee Ice Cream
Great Corned Beef Leftovers
Corned Beef Hash
Reuben's Corned Beef Sandwich
Corned Beef and Noodles Casserole
Yields about 12-14 pieces
Prep.Time: 30 minutes
2 tablespoons Onion -- Finely chopped
2 tablespoons Dry Sherry
1 package Cream Cheese (8-oz.) -- softened
2 tablespoons Mayonnaise
1/8 teaspoon Tabasco sauce
1 package Sliced Smoked Beef (3-oz.)
In a measuring cup, soften onion in sherry. Combine cream cheese, mayonnaise and Tabasco sauce in small bowl. Add onion and sherry; mix well. Separate beef slices and spread cheese mixture evenly over one side of each slice. Roll up tightly; place on plate. Cover and chill at least 3 hours or overnight. Cut rolls into 1/2-inch slices; serve with crackers if desired.
Prep.Time: 45 minutes
3 pounds boneless Lamb Shoulder -- cut in 1" cubes
Flour for dredging
4 tablespoons Vegetable Oil
3 tablespoons Butter
12 Pearl Onions
3 Carrots -- cut in 1" pieces
4 Parsnips -- cut in 1" pieces
4 large Potatoes -- peeled and quartered
3 ribs Celery -- cut in 1" pieces
2 teaspoons dried Thyme
1 package frozen Green Peas
1/2 cup chopped fresh Parsley
Dredge lamb in flour; cook in heated oil and butter in a large Dutch oven until browned. Add just enough water to cover the meat and bring to a boil; lower heat and simmer covered 1 hour. Add onions, parsnips, potatoes, celery, garlic and thyme; mix well. Cover and simmer 30 minutes. Stir in peas and parsley; cover and simmer 8-10 minutes more or until all vegetables and meat are tender. Serve with warm Irish Soda Bread.
1/2 cup Mayonnaise
1/2 cup Chili Sauce
1/4 cup finely chopped Onion
1 rib Celery -- finely chopped
2 tablespoons Sweet Pickle Relish
1 Hard-cooked Egg -- chopped
1/2 head Iceberg Lettuce -- cut in 6 wedges
Combine all ingredients except lettuce in small bowl; cover and chill 1-2 hours before serving. To serve, wash lettuce thoroughly and discard outer tough leaves. Place lettuce wedges on individual salad plates and spoon dressing over top.
1 3-4 pound corned beef brisket
Preheat oven to 350 degrees. Remove meat and seasoning packet from packaging; rinse meat thoroughly under cold running weater to remove all the packing gelatin. Dry meat with paper towels and set aside.
Place onions, celery, carrots and garlic into the bottom of a large Dutch oven. Sprinkle with pickling spice and 1 bay leaf. Place corned beef on top of the vegetables, fatty side up. Sprinkle contents of the seasoning packet, peppercorns, thyme and remaining bay leaf over top of the meat. Pour chicken broth, beef broth and beer around the meat (not over top). Add just enough water to barely come up to the top of the meat. Add the chiles if using, one on each side of the meat into the liquid.
Cover pan tightly with foil; then cover tightly with pan lid. Place in oven and bake 30 minutes. Reduce oven temperature to 275 degrees and bake undisturbed for 3-1/2 to 4 hours undisturbed or until meat is tender.
Carefully remove the meat to a platter and tent with foil to keep warm. Strain pan liquid into a medium saucepan, pressing on vegetables to get all juices; discard vegetables. Skim fat from surface; bring to boil and boil 15-20 minutes to concentrate (it will remain quite liquid-y). NOTE that some of this liquid may be used for cooking your vegetables, especially the cabbage as I did.
Slice meat across the grain about 1/4" thick. Some of the cooking liquid may be spooned over the meat. Serve with Creamy Horseradish-mustard sauce on the side if desired. Remaining liquid can be placed in a bowl, covered and refrigerated to use when preparing other corned beef dishes from leftovers (up to 4 days).
* CREAMY HORSERADISH-MUSTARD SAUCE:
Prep.Time: 20 minues + simmering time
3 large Leeks, washed thoroughly
1 head Cabbage -- cut in 6 wedges
6 small Carrots -- peeled
6 medium Red Potatoes -- scrubbed
Cut off and discard most of the green tops off the leeks and then cut leeks in half crosswise so there are 6 equal pieces; drop into boiling water 2 minutes; refresh under cold water in a colander. In a large kettle, arrange leeks in one or two layers; add enough chicken broth to cover by 1". Heat to a simmer; simmer uncovered 10 minutes. Remove leeks to a covered bowl; set aside and reserve the cooking liquid.
Transfer leeks cooking liquid to the bottom of a large steamer. Place cabbage wedges (if used) in the steam basket; salt lightly; drizzle on melted butter. Heat to boiling; cover and steam over low heat about 20-25 minutes or until tender, basting frequently. Place cabbage in the bowl with the leeks; save cooking liquid.
Leave carrots whole if small, or halve them if large. Steam over the cabbage cooking liquid 20-25 minutes or until tender. Place carrots with other vegetables in the bowl; discard cooking liquid.
Leave potatoes whole; steam separateley over salted water for about 20 minutes or until tender.
Arrange vegetables on a warm serving platter; sprinkle with a few grindings of fresh black pepper and serve hot.
3 cups all-purpose flour
Adjust oven rack to upper-middle position and preheat oven to 400 degrees F. Grease or parchment-line a baking sheet (a cast-iron skillet can also be used).
In a large mixing bowl, whisk together the flours, sugar, baking soda, cream of taartar and salt. Work in softened butter with fork or fingertips until texture resembles coarse crumbs.
Add buttermilk and stir with a fork just until dough begins to come together. Turn dough out onto floured work surface, knead until dough just becomes cohesive and bumpy, about 12-14 turns. (Do not knead untiol dough is smooth or bread will be tough.)
Pat dough into a round about 6 inches in diameter and 2 inches high. Place dough onto prepared baking sheet, or into skillet if using. Using a sharp knife, cut a cross into the top of the dough.
Bake until golden brown and a pick inserted into the center comes out clean or internal temperature reaches 180 degrees F., 40-45 minutes.
Remove from oven and brush with melted butter. Cool to room temperature, about 30 minutes.
Makes about 1-1/2 qaurts
Prep.Time: 30 minutes + freezing time
1 cup Sugar
1 envelope Unflavored Gelatin
4 cups Half and half
3 Eggs -- beaten
1/4 cup Instant Coffee Crystals
1/4 cup Irish Whiskey, or Irish Mist Liqueur
In a large saucepan, combine sugar and gelatin; stir in cream. Cook and stir over medium heat until mixture almost boils and the sugar dissolves. Remove from heat; stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes or until slightly thickened; do not boil. Stir in coffee crystals and whiskey or liqueur; cool.
Transfer mixture to a 4-quart ice-cream maker and freeze according to manufacturer's directions. Or, transfer mixture to a 9" square baking pan; cover and freeze 2-3 hours, or until almost firm. Break frozen mixture into chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan; cover and freeze until firm.
Prep.Time: 30 minutes
4 tablespoons bacon fat, butter or vegetable oil
1 medium onion -- diced
1 clove garlic -- minced
2 tablespoons chopped fresh parsley or 1 tablesoon dried
3 cups peeled russet potatoes -- cut in 1/4" dice
Coarse salt to taste
Fresh ground black pepper to taste
Dash hot pepper sauce -- optional
2 cups diced cooked corned beef (not canned)
1/4 cup heavy cream or evaporated milk
2 teaspoons Chopped fresh dill
In a large heavy skillet, heat bacon fat, butter or oil; cook and stir onions 2 minutes. Add garlic and parsley; cook and stir 1 minute. Add potatoes, salt and pepper; mix well. Lower heat; cover and cook 5-8 minutes, stirring occasionally, or until potatoes are tender. Stir in hot pepper sauce if used. Stir in corned beef, cream or evaporated milk and chopped dill; mix well. Pat mixture down in the pan with a spatula; cover and cook over low heat 5 minutes or until mixture is heated through. Serve hot in wedges or large scoops.
Yields: 1 sandwich
Prep.Time: 10 minutes
2 slices fresh rye bread
3 tablespoons Russian salad dressing
8 ounces very thinly sliced cooked corned beef
2 slices very thinly sliced Swiss cheese
2 tablespoons fresh sauerkraut -- rinsed and drained
Fresh ground black pepper
1 tablespoon butter or margarine
Sour or dill pickle wedges
Spread one side of one bread slice with just a little bit of the Russian dressing. Place sliced corned beef on it; top with cheese. Spoon sauerkraut on top of cheese and sprinkle with a grind of fresh black pepper; top with remaining Russian dressing. Put the other bread slice on top of it all. Heat butter in a 10-inch skillet; carefully place sandwich into the skillet and cook 2 minutes or until lightly brown. Carefully turn sandwich and cook the other wide 2 minutes or until lightly browned. Cut sandwich in half, place on a serving plate and serve with sour or dill pickle wedges.
Prep.Time: 30 minutes + 30 minutes baking
2 tablespoons butter or margarine
1 medium onion -- chopped
1 medium green pepper -- chopped
1 rib celery -- finely diced
1 clove garlic -- minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 can tomato sauce (8 oz.)
1/4 cup chili sauce
1/4 cup chicken stock or water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 package wide egg noodles (8 oz.)
2 tablespoons olive oil or vegetable oil
Preheat oven to 350 degrees; grease a 1-1/2 quart casserole or baking dish. In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender; season with salt and pepper to taste. Stir in corned beef; set aside. In a bowl, combine tomato sauce, chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture. Cook noodles according to package directions until just al dente; drain and toss with olive oil or vegetable oil. Transfer mixture to the prepared casserole or baking dish. Make a large deep well or depression in the center of the noodles; fill with corned beef mixture. Bake 20 minutes. Sprinkle top with cheese; bake an additinal 10 minutes.