BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
Provided by The Hearty Boys
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
BEEF POTPIES WITH CHEDDAR-STOUT CRUST
Provided by Food Network Kitchen
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
- Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams
IRISH CHEDDAR AND STOUT FONDUE
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Provided by Bon Appétit Test Kitchen
Categories Beer Cheese Potato Vegetable Appetizer Vegetarian St. Patrick's Day Cheddar Spring Brussels Sprout Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
- Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
THE IRISH POTATOES
My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.
Provided by LillyfromPhilly
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
- Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish with 1 tablespoon butter.
- Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
- Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
- Bake in the preheated oven until the top is bubbling, about 30 minutes.
- Garnish with chopped fresh parsley to serve.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 67.8 g, Cholesterol 50.1 mg, Fat 17.8 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 118.3 mg, Sugar 3.1 g
IRISH PUB SALAD
Categories Salad Cheese Egg Quick & Easy St. Patrick's Day Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
- Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.
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