Irish Croquettes Corned Beef And Potato Food

IRISH CROQUETTES

Steps:

• Start by peeling the potatoes and cutting them up into rough chunks and into the pressure cooker for 10 minutes, followed by a quick release of pressure. Or boil on the stove top until soft and ready to mash. After mashing let them cool to room temperature or place in the fridge to cool down faster.
• Finely dice the garlic, onion, carrots. Also, dice the green onion.
• Corned Beef also needs to be chopped up into reasonably small pieces around 1/4 inch cubed. Also, trim any fat cap off the top of the corned beef. We used the leftover corn beef we made in an instant pot.
• Take a frying pan and put in some olive oil and butter and when hot add the onions first and cook until they are clear. Then add the corned beef and keep stirring. Followed by the garlic, green onions, carrots, peas, corn, and finally chili (optional). I would note that the chili does not add heat, but rather it adds taste, by bringing out the other flavors and any heat is dissipated by the volume of potato.
• Take this mix, and make a thin layer on a tin or roasting dish, and place in the fridge to cool down. You do not want it hot as we are going to show you how to add it to the center of the patty. Alternatively, you can just mix it in with the potato, if you are in a rush.
• Start by seasoning your flour with a pinch of salt and pepper. Beat the eggs and also season them with salt and pepper.Get three plates and make a line - flour, egg, breadcrumbs. The order that you will coat the patties.
• Also now mash the potato, and season them also with salt and pepper. Plus mix in by hand the 1/4 teaspoon of curry powder. Again this gives the croquettes a really nice almost Asian fusion taste.
• Now take the potato, make it flat in the palm of your hand and put in about 1 tablespoon of the filling. Gently mold the potato around the filling till it is all enclosed. Then roll the patty in the flour, followed by egg (get it all over the croquette) and finally the bread crumbs and set aside and repeat.
• Now heat up some oil in a deep sided pan, or wok to 160 (medium heat) and put in enough only to cover the bottom - you will need to cook in 2 or 3 batches.Let the patties to fry for about 2 minutes on each side, or until they are golden brown. Allow patties to drain on absorbent paper towels before transferring to your serving platter.

IRISH CROQUETTES : CORNED BEEF AND POTATO

Steps:

• Combine potatoes, corned beef, egg, and seasoning.
• Mix well.
• Form into croquettes.
• Dip into egg and milk mixture.
• Roll in bread crumbs.
• Fry in oil heated to about 375 degrees.
• Enjoy.

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

HOMEMADE IRISH CORNED BEEF AND VEGETABLES

Steps:

• For brine:
• Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
• Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
• For corned beef and vegetables:
• Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
• Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
• Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
• Do Ahead
• Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

CORNED BEEF IRISH FEAST

Steps:

• Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
• Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
• Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.