[Recipe] Irish Favorites with a Redhouse Twist
St. Patrick’s Day is on our mind! Celebrate with us + these selected recipes we found with a [semi] health conscious bent. Have a wonderful holiday!
Directions //
In a large pan, heat olive oil over medium high heat. In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the pieces are browned (about 8 minutes).
While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.
Add browned beef, bone broth, and Guinness to the slow cooker and stir to combine.
Cook for 3-4 hours in slow cooker on high or 8-10 hours on low. Add salt and pepper to taste.
Directions //
For the potato layer: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain water from pot. Mash the potatoes and add butter, milk, and garlic powder. Continue to mash until no lumps remain. Cover and set aside.
Preheat oven to 375⁰. Grease a 9x13 baking dish.
For meat layer: in a large 12-inch skillet, over medium-high heat, add ground beef, onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain fat. Sprinkle flour evenly over meat mixture. Stir and cook one minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in vegetables. Cook another 5-10 minutes until heated through. Pour meat mixture into prepared pan and spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
Bake, uncovered, for 35 minutes until casserole is hot and bubbling. Remove from oven and let stand 10 minutes before serving.
Directions //
Preheat Oven to 300⁰.
Combine all the spices together in a small bowl. Rub spice mix thoroughly into pork roast,
completely covering it. Let the roast sit while you heat up 2 tablespoons of olive oil in a dutch oven over medium-high heat. Sear pork on all sides, letting it sit on each side for 3-4 minutes without moving to develop a good crust. In the meantime, slice onion and peel garlic. Scatter onion and garlic around the pork in the pan and pour in both bottles of Guinness. Cover and move to the oven. Cook for 3 ½ to 4 hours.
When the pork is done, use two forks to shred the meat. Remove the bone and any fat/gristle that you don’t want, and return the meat to the juices.
To make the crema, combine all the ingredients in a food processor or blender and blend for a few seconds, You can blend until completely smooth or leave flecks of cilantro - up to you!
To serve, heat up two corn tortillas and fill them with the braised pork, shredded cabbage, green crema and queso fresco.
Directions //
In a medium bowl toss blue cheese, flour, cayenne, and dry mustard together and set aside.
Combine lager and half and half in a fondue pot over medium high heat, Bring to a simmer and slowly stir in cheese mixture; continue stirring until cheese is completely melted. Season with salt. Serve immediately with apples, bread, broccoli, and peppers.