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Irish Recipes

Savory Roast Beef & Irish Mashed Potatoes recipes for St. Patrick's Day or anytime whether you're Irish or not. Don't forget the Irish Soda Bread and Irish butter. Yorkshire pudding and roasted carrots can complete your menu.

 

Irish Roast Beef with Irish Beer

5-1/2 to 6 pound roast rib of beef, sirloin or chuck roast. Place in roasting pan, pour 12 ounces of Irish stout beer over the roast, cover and marinate in refrigerator overnight.

You will also need:

1 tablespoon olive oil

Make a rub out of 1/2 tsp each of thyme, dried rosemary, garlic powder, black pepper, and a little salt.

Directions:

Preheat over to 425

Take the roast out of the pan and pat dry. Braise all sides. Use a little oil if you need it. Cover the roast with olive oil and then cover with your spice rub. Place the roast back in the pan with the stout and cover loosely. After 30 minutes, reduce heat to 350 and continue roasting. Rare is about 11 minutes a pound. Medium, 14 minutes and well done, 16 minutes a pound. When done to your likeness, remove from over, wrap in heavy foil and let rest for at least 20 or 30 minutes.

Bring the pan juices to a boil and reduce. Season with salt and pepper, strain and serve with your roast.

 

Colcannon - Irish Mashed Potatoes

Ingredients:

6 russet potatoes, peeled and cubed

1 stick of unsalted butter or margerine

3/4 cup cream

2 garlic cloves

1 cup chopped cabbage

1 bunch kale, stems removed and chopped

2 small onions

2/3 cup reduced sodium chicken broth

salt and pepper to taste

 

Directions:

Bring potatoes to a boil. when potatoes are almost fork tender, add the cabbage. Cover and simmer for about 6 minutes until cabbage is tender. Don't over-cook.

In a small saucepan mix 6 tablespoons butter, cream and garlic. Bring to a simmer. Turn off heat, cover and keep hot. Saute onions in 2 tablespoons of butter for a couple of minutes. Add the kale and continue to saute for another two minutes. Season with salt and pepper. Pour the chicken brother over the kale and onions, stir, cover and cook until the kale in wilted and the liquid in about gone. Drain the potatoes and return to the pot. Mash the potatoes and add the cream mixture a little at a time. When the potatoes are creamy smooth, fold in the onions and kale, season to taste and serve.