BEER BRAISED IRISH STEW AND COLCANNON
This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!
Provided by Maureen Kelly-Nikolaisen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g
EASY IRISH COLCANNON
Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.
Provided by Spy Glass
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
- Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g
TRADITIONAL IRISH COLCANNON
Creamy mashed potatoes, kale, and onion are mixed together to create this wonderful traditional Irish colcannon recipe that is great with Irish stew.
Provided by Elaine Lemm
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
- In a different pot, blanch the curly kale in boiling water for 1 minute.
- Drain the kale and reserve.
- Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
- Drain the potatoes and add 4 ounces of butter.
- Mash the potatoes and butter until smooth and creamy.
- Add the kale and spring onion mixture and stir well.
- Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
- Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 3 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
IRISH STEW WITH COLCANNON
Something inspired by our trip to Dublin. Colcannon is basically just a fancy word for mashed potatoes!
Provided by abigler_06
Categories Stew
Time 1h10m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
- Cut the baking potato into cubes (can leave the peel on if it is a British potato).
- Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
- Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
- Turn the heat down to less than a simmer and add the onion and beef.
- Add the brown sugar and blend.
- Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
- Colcannon:.
- Boil and mash the two potatoes in a medium sized bowl.
- Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
- Combine the mashed potatoes and the leek/cabbage in the bowl.
- Add the sour cream and blend everything together.
- Add mustard seed and salt and mix.
- Heat in oven or in microwave prior to serving with the stew.
- For plating - Dish up the stew and put a large spoonful of colcannon in the middle.
Nutrition Facts : Calories 1061.1, Fat 46.6, SaturatedFat 16.2, Cholesterol 230.2, Sodium 3736.8, Carbohydrate 62.2, Fiber 3.7, Sugar 8.8, Protein 48.5
IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)
Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.
Provided by Miss Annie
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes and parsnips in water until tender.
- While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
- Next, cook the kale or cabbage and have warm and well chopped.
- Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
- Add the cooked leeks and milk (be careful not to break down the leeks too much).
- Finally, blend in the kale or cabbage and butter.
- The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
- Garnish with parsley.
- Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
- Drain vegetables, blend with milk and margarine as above and garnish with parsley.
COLCANNON
Growing up in an Irish household, this is how we liked to eat our mashed potatoes. This is true comfort food to me!
Provided by JackieOhNo
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potaotes, drain and mash them with the cream and 4 T. of butter.
- Meanwhile, while potatoes are boiling, saute the shredded cabbage in 3 T. of butter until soft. Add scallions and cook for 2 more minutes.
- Combine the cabbage mixture with the potatoes and season to taste.
Nutrition Facts : Calories 362.6, Fat 17.4, SaturatedFat 10.9, Cholesterol 49.2, Sodium 150.8, Carbohydrate 47.9, Fiber 7.4, Sugar 4.4, Protein 6.4
MATTHEWS IRISH STEW WITH GUINNESS, DUMPLINGS AND COLCANNON MASH
This is only called Matthews cos he likes it (not that he can or would cook unless I was seriously miffed at him) and he would eat it all the time if he could fatty that he is, I updated it a bit after paddy's day as I had been spending my life tending to my new puppy who is lovely and tries to eat Irish stew. I may be being blasphemous by saying it's Irish. It feels Irish so I apologize in advance if I have it wrong he he. I had some bourbon knocking about so I thought I'd throw that in the marinade as well.
Provided by cakeinmyface
Categories Stew
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 32
Steps:
- Preheat oven to gas mark 5.
- Don't worry if you miss out this first step because of time. You will still get a good stew and sometimes it not practical nor to have enough room in the fridge to do this- Marinate the braising steak in the bourbon and Guinness for 4 hrs to overnight.
- Drain the steak from the marinade if using. If not, keep the bourbon and Guinness to one side to add to stew liquid. Pat the beef down with kitchen paper and toss in the flour mixed with salt and pepper until lightly coated.
- Heat the olive oil in a large frying pan. Add the bacon and cook for approx 5 minutes.
- Remove bacon leaving fat and oil, then add the meat in batches leaving for at least 30 second before turning the beef to allow a good brown crust to seal it (extra flavour for later in the stew. Cook for about 3-5 minutes until browned all over but not cooked.
- Place the bacon meat and oils into a large casserole dish. Add the chunky sliced veg LEAVING OUT MUSHROOMS, bourbon and Guinness, bouillon cubes, sugar, herbs and tomato paste. Top up with hot water if necessary. Cover with lid or foil depending on what you have got. Put in middle shelf of oven for approx 1.5- 2 hours.
- Place a large pan of kettle boiled water onto stove. Season with a a teaspoon of salt. Add potatoes. Ten minutes after potatoes have been on, add the kale or cabbage to the pan and cook for further 10 minutes until tender.
- Mash with milk and butter until creamy, adding more salt if you want. Mix in nutmeg; place lid on top to keep warm.
- Prepare the dumplings: Rub together the margarine, flour, salt, herbs and baking powder until it resembles breadcrumbs. If using cheese, add at this stage. Mix in a little water at a time using a knife until the mix forms a dough. Pinch out clumps of dough and roll into balls.
- Half an hour before you are ready to serve, remove lid and check consistency and flavor, adding mushrooms more salt pepper sugar as desired. If consistency is too thin, add gravy granules. If too thick, add a little more water. Place dumplings on top of stew and and put back in oven uncovered for half an hour.
- When you take it out, your stew should be thick but with enough juice to soak up your mash and your dumplings should be golden and fluffy.
Nutrition Facts : Calories 1376, Fat 57.6, SaturatedFat 17.2, Cholesterol 104.4, Sodium 2169.7, Carbohydrate 99.2, Fiber 8.5, Sugar 10, Protein 51.2
COLCANNON
I found this wickedly delicious-sounding recipe for a really creamy colcannon in the March 2005 edition of the BBC Good Food magazine. It is a part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. As he says, 'Side dishes don't come more Irish than creamy colcannon'. I really like the sound of his colcannon, because of its decadent creaminess, because Savoy cabbage is so much tastier than other varieties and because this is certainly my favourite way to cook cabbage: with bacon rather than boiled in water. Sounds like an any-time-of-year dish to me! Well I shan't be waiting until 17 March 2006 before making it anyway!
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tip the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced.
- Meanwhile, heat quarter of the butter in a pan, then fry the bacon and half the cabbage for 5 minutes. Turn off the heat and set aside.
- Drain the potatoes in a colander and peel while still hot.
- Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato.
- Add the bacon and cabbage to the potato and mix.
- Season, to taste and serve.
- MY NOTES: If you can't find sliced back bacon, I'd suggest using middle rasher bacon, with the rinds and fat removed. The rest of Kevin Dundon's St Patrick's Day menu includes 'Smoked wild Irish salmon with chive pancake and 'Guiness & honey glazed pork loin'. I'll post the other two recipes soon. Both sound scrumptious, and also far too good to hold off making until March 2006. And I'm confident that local salmon will serve the recipe admirably! When in Rome -- When in Ireland -- When -- wherever -- .
Nutrition Facts : Calories 442, Fat 33.5, SaturatedFat 17.9, Cholesterol 86.4, Sodium 309.5, Carbohydrate 30, Fiber 3.7, Sugar 1.3, Protein 6.7
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