Traditional Irish Stew

Posted on March 16, 2017 by admin
Irish Stew
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Ingredients
  1. 4 pounds lamb shoulder cut in 2-inch chunks
  2. Salt and pepper
  3. 4 tbls vegetable oil
  4. 5 medium onions wedged
  5. 4 carrots cut into 2 inch sections
  6. 4 veal broth
  7. 1 large sprig thyme
  8. 12 red potatoes peeled and quartered
Instructions
  1. Pat lamb dry and season well with salt and pepper. Put oil in a stew pot over medium-high heat. Brown meat on all sides.
  2. Set meat aside, add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned. Heat oven to 350 degrees.
  3. Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top. Season potatoes, cover pot and transfer to oven.
  4. Bake for about 1 hour, until lamb tender. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
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Corned Beef & Cabbage

Posted on March 16, 2017 by admin
Corned Beef and Cabbage
Serves 6
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Prep Time
20 min
Cook Time
2 hr 40 min
Prep Time
20 min
Cook Time
2 hr 40 min
Ingredients
  1. 4lbs corned beef brisket with spices
  2. 20 baby carrots
  3. 2 heads of cabbage chopped
  4. 15 red potatoes (small)
Instructions
  1. Place corned beef in dutch oven and cover with water. Add the corned beef spice packet. Cover and bring to a boil, once boiling reduce to a simmer. Simmer approximately 40 minutes per pound or until tender.
  2. Add potatoes and carrots, and cook until they soften. Add cabbage and cook for 20 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add broth. Slice the corned beef across the grain.
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Sour Cherry Tart Tatin

Posted on March 10, 2017 by admin
Sour Cherry Tart Tatin
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For the filling
  1. 1 1/2 pounds frozen dark cherries
  2. 2 tablespoons Banyuls or sherry vinegar
  3. 2 tablespoons plus 2/3 cup sugar
  4. 1/2 teaspoon ground cinnamon
  5. Salt and fresh pepper
  6. 6 tablespoons butter
  7. For the dough
1/2 cup butter
  1. 1 cup all-purpose flour
  2. 1/4 cup sugar
  3. 1 teaspoon salt
  4. 1 egg yolk
  5. 3 tablespoons ice water
For garnish
  1. 1/4 cup chopped hazelnuts, toasted
  2. ¼ cup fresh mint leaves, torn
Instructions
  1. Defrost cherries. In a medium bowl, stir together with vinegar, 2 tablespoons sugar, cinnamon, and a pinch of salt and pepper. Marinate at least 20 minutes.
  2. Meanwhile, make the dough. In a food processor, combine butter, flour, sugar and salt. Pulse until it is a fine mealy texture. Add egg yolk and 1 to 2 tablespoons ice water, pulsing until a ball of dough forms.
  3. Place the dough on a lightly floured surface and roll into a 12-inch circle. Transfer to a baking sheet and cover with lightly floured plastic wrap. Refrigerate at least one hour.
  4. Preheat oven to 425 F. Set the Le Creuset Cast Iron 12" Heritage Tart Tatin Dish over medium heat. Sprinkle in remaining 2/3 cup sugar and dot with 6 tablespoons butter. Cook until the sugar begins to bubble. Drain the liquid from the cherries and add to the sugar. Bring this to a boil over medium heat and stir until thick and syrupy, about 8 to 10 minutes.
  5. Add the cherries to the pan. Continue to cook over medium heat another 8 to 10 minutes. Remove from the heat and spread the cherries to cover the entire bottom of the dish. Gently lay the dough circle over the top, and with a thin spatula, tuck the edges of the dough in between the cherries and the rim of the pan.
  6. Bake 12 to 15 minutes or until the dough is golden brown and the edges are bubbling. Remove from the oven and let cool on a rack for 15 minutes.
  7. Run a knife or slim metal spatula around the edges to loosen the crust. Invert a plate onto the top of the tart. Grasp the handles of the pan and flip onto the plate. Garnish with toasted nuts and fresh mint
Notes
  1. Courtesy of Le Creuset, America
  2. © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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