Top 3 Recipes to celebrate St. Patrick’s Day Right
Soon it will be St. Patrick’s Day all over the world, including Rochester, IL. With that in mind, let’s check out these traditional classic Irish dishes.
A traditional Irish dish, soda bread is a variety of quick bread typically made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast.
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and margarine. Stir in 1 cup of buttermilk and egg.
Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on a prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times, as well as potatoes onions and parsley.
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Season lamb shoulder chops with salt and black pepper.
Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stockpot.
Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated in 1 minute.
Pour the stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
Stir carrots and celery into the pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover the meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
Transfer meat to a plate. Stir potatoes into the stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
Corned Beef and Cabbage
No St. Patrick’s Day would be complete without this Irish classic. A traditional dish made by boiling a combination of corned beef, cabbage, and potatoes. Sometimes thick-cut bacon is used in place of the corned beef.
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Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
Place cabbage pieces on top of and around meat, cover the pot and simmer until cabbage is tender, 20 to 30 minutes more.
Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
There are so many exquisite traditional Irish recipes, but these are our top three. Come on into Loukenins’ on 4th, and celebrate St. Patrick’s Day with us!