The true Irish would use lamb or mutton and some other special ingredients, but this captures the hearty flavors in an easy recipe.
Brown 1 lb ground beef. When it’s getting a little crispy, Add two cups of coarsely chopped yellow onion and cook until onions start to turn golden. Drain the fat and
Add 5 cups of water to skillet to deglaze the pan
Add 3 generous tablespoons of Better Than Buillion or other beef soup base (or buillion cubes)
When the soup mix is dissolved, Add a hefty 1/4 cup minced garlic
1/3 cup tomato paste
Put it all into a hot pot or electric pressure cooker if you have one.
Add 2 cups chopped celery
2 cups chopped carrots
3 medium potatoes, cut into bite-sized pieces.
Cook on high for 30 minutes.
I add a can of cream soup, (cream of chicken, in this case) to thicken the broth. OR you can remove some of the liquid, cool it down with an ice cube mix in 3 Tablespoons of flour and return to the pot, stirring well.
Irish SODA BREAD
IN a large bowl, add
4 Cups Whole wheat flour
1 1/2 teaspoons baking soda,
1 teaspoon salt
1/4 cup sugar (I would use 1/2 cup next time for some extra interest)
Mix dry ingredients and add
Add 1/2 cup raisins to dry ingredients.
1 1/2 cups either buttermilk, sour milk or regular milk soured with a tablespoon of lemon juice or vinegar
Mix until it forms a stick dough. Shape with a little oil on your hands. Put into greased dutch oven pot or onto a cookie sheet.
Bake 45 minutes until it sounds hollow and looks brown. SERVE HOT! with butter or jam and Irish stew.
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