I usually make corned beef for St. Patrick's Day like most everyone else, but on Thursday when I discovered that corning a brisket takes 3 to 4 days, it was too late and required a change of plans. I've braised, baked, and crockpot-ed the packaged corned beef available at most stores, and wanted to try a corning recipe I'd seen last year. I still plan to try it some time soon, maybe next weekend.
So instead, I tried a beef stew with stout recipe and it was a hit. It is a simple braised stew using stout (Guinness) for the liquid. It doesn't include potatoes in the stew, and is served over mashed potatoes.
I deviated a bit from the method recommended in the recipe. Especially since I doubled the recipe, I browned the beef in batches to avoid steaming the meat. Then removed the browned meat from the pan to a plate. Next, I sweated the onion and garlic in the same pot I seared the meat in and added the diluted tomato paste and cooked it until thick and lightly browned. I returned the meat to the pot and added the beer, carrots, and thyme and let it simmer for 3 hours. I salted to my taste and noticed several people wanted to add salt at the table. There was plenty leftover ... enough to send some home with our Sunday dinner guests.
John enjoys cabbage and expected some for St. Patricks Day, so I tried grilling it. Using one half head each of green and red, I made wedges and put them in a foil package with olive oil, salt and pepper. I packaged the colors separately and grilled them on medium low for about 40 minutes. It turned out well.
Our friends brought a nice selection of Irish cheeses and a Guinness dip, and my niece brought a sponge cake with Irish whiskey and coffee topped with whipped cream. A great Sunday dinner for our Irish-for-the-day group.