Beer-Baked Irish Beef

6 slices bacon, diced1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground allspice2 1/2 pounds cubed beef stew meat4 carrots, peeled and cut diagonally into 1-inch pieces4 large onions, cut into eighths2 cloves garlic, chopped1/4 cup minced fresh parsley1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1 bay leaf1 (12 fluid ounce) can or bottle Irish stout beerPlace the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces. Amount Per Serving  Calories: 601 | Total Fat: 38.5g | Cholesterol: 123mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 601

Total Fat: 38.5gCholesterol: 123mgSodium: 729mgTotal Carbs: 21.8g    Dietary Fiber: 3.4gProtein: 36.7g

St. Patrick's Day: Irish Brown Soda Bread

4 cups whole wheat flour1 cup bread flour1/3 cup rolled oats1 teaspoon baking soda1 teaspoon salt2 1/2 cups buttermilkPreheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Amount Per Serving  Calories: 206 | Total Fat: 1.5g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 1.5gCholesterol: 2mgSodium: 355mgTotal Carbs: 41.3g    Dietary Fiber: 5.4gProtein: 8.8g VIEW DETAILED NUTRITION
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St. Patrick's Day: Irish Black Russian

1 (1.5 fluid ounce) jigger coffee flavored liqueur2 (1.5 fluid ounce) jiggers vodka1 (12 fluid ounce) can or bottle Irish stout beer1 (12 fluid ounce) can or bottle cola-flavored carbonated beverageHalf-fill a highball glass with ice cubes. Measure in the coffee liqueur and vodka. Pour cola to within 1/2 inch of the top. finish with enough Irish stout to form a 'head' on the top. Stir and serve. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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St. Patrick's Day: Nell's Irish Boiled Cake | Submitted By: Barbara Bratcher

1/2 cup raisins1/2 cup golden raisins1/2 cup dried currants3/4 cup packed brown sugar1/2 cup butter1 cup water1/4 cup dry sherry1 cup whole wheat flour1 cup all-purpose flour1 1/2 teaspoons baking powder1/8 teaspoon salt1 teaspoon ground cinnamonIn a medium saucepan, combine the raisins, golden raisins, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. Preheat oven to 350 degrees F (175 degrees). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared pan. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 325 degrees F (165 degrees C) and bake 15 more minutes, or until a toothpick inserted comes out clean. Amount Per Serving  Calories: 251 | Total Fat: 8g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 251

Total Fat: 8gCholesterol: 20mgSodium: 177mgTotal Carbs: 43.8g    Dietary Fiber: 2.5gProtein: 3.2g VIEW DETAILED NUTRITION
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Reviewed on Aug. 9, 2004 by ESSEESEE    Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like. Was this review helpful? [ YES ]
24 users found this review helpful Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in...

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Super Foods: St. Patrick's Colcannon | Submitted By: Auntie M

3 pounds red potatoes, quartered1 head cabbage, cored and shredded2 tablespoons butter1/2 cup butter1 teaspoon minced garlic4 green onions, sliced, white parts and tops separatedwhite pepper to taste1 1/4 cups hot milk1 pound leftover corned beef, cut into pieces and warmedPlace potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve. Amount Per Serving  Calories: 453 | Total Fat: 33.5g | Cholesterol: 95mg

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St. Patrick's Day: Irish Soda Bread V | Submitted By: Freyja

3 cups all-purpose flour1 teaspoon salt2 teaspoons baking soda4 cups whole wheat flour2 teaspoons white sugar2 cups buttermilk1 cup milk1 tablespoon vegetable oilPreheat oven to 400 degrees F (200 degrees C). In a large bowl, sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar; stir to combine. In a separate bowl, mix together buttermilk, milk and oil. Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown. Amount Per Serving  Calories: 144 | Total Fat: 1.5g | Cholesterol: 2mg

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Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is sold in stores around St. Patrick's day and has very similar ingredients. I added an egg to help hold the loaf together, and changed some of the whole wheat flour to oat flour, which unfortunately, made it more crumbly. If you don't have buttermilk (which can be difficult to find in stores), you can go a couple of different directions. You can follow the advice of one of the other reviewers and use vinegar milk. (Not the tastiest option.) You can buy powdered buttermilk in bulk food stores, which is what I used, and is also not terribly tasty. Yogurt mixed with a bit of milk to loosen it up is a good option, although lowfat yogurt can also be a bit bland. The tastiest substitute is probably sour cream, but also the fattiest. I added 2 cups of currents, which gave it a nice sweet flavor. I think next time I'll add more oil or butter to give the loaf more flavor. Was this review helpful? [ YES ]
10 users found this review helpful Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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St. Patrick's Day: Wednesday Cookies | Submitted By: LuAnn Wagner

1/2 cup butter1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract2 3/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup shortening1/4 cup milk2 egg whites1/4 cup all-purpose flour2 teaspoons vanilla extract1 pound confectioners' sugarIn a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool. To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be. Amount Per Serving  Calories: 128 | Total Fat: 6g | Cholesterol: 13mg

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St. Patrick's Day: Guinness(R) Corned Beef | Submitted By: Diana Warrick

4 pounds corned beef brisket1 cup brown sugar1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing. Amount Per Serving  Calories: 286 | Total Fat: 16.9g | Cholesterol: 61mg

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***COOK CORNED BEEF IN (I repeat, *IN*) THE BEER*** This is such a fantastic recipe, I can't even begin to tell you, but the most important thing is to actually cook the meat in the beer-- this not only infuses the meat with the flavors it's soaking in, but it also makes it unbelievably tender. Last year I cooked it in a big pot and added the veggies the last hour-- my husband and his friends were making fun of me the entire week beforehand because they thought I would "ruin" St. Patty's Day by going out on a limb... boy, were they shocked when it turned out so good that they're actually REQUESTING it this year!... my husband has been looking forward to today for the last month! This year, I plan to use my new crock pot since it's been my experience that meat gets even more amazingly melt-in-your-mouth the longer you cook it... Give this one a try! (I've never written a review before, but this recipe is so good, I felt compelled to spread the good news and dispel any doubts others have had!) Was this review helpful? [ YES ]
256 users found this review helpful ***COOK CORNED BEEF IN (I repeat, *IN*) THE BEER*** This is such a fantastic recipe, I can't... Reviewed on Mar. 20, 2007 by Em    Wow! Very good! My first time making corned beef and it’s so easy and tuned out so wonderful! I made it with a 2.5lb flat cut corned beef brisket and used 1 can of Murphys instead of Guinness, cooked in a slow cooker for 6hrs. (Note: Murphys is similar to Guinness but not as bitter and strong as Guinness, it’s the Irish stout that I prefer. If you don’t like Guinnes try this recipe with Murphys!) I rinsed the beef under water (too bloody!), trimmed fat off and coated with 2tbsp of brown sugar then placed it in the slow cooker. Poured the stout into a bowl, then I added the spice pack came with the corned beef PLUS additional spice (peppercorns, allspice, cloves, thyme...etc) to the stout than poured the mixture into the slow cooker. At 2.5 hrs before eating, I put on "High" and added 6 halved red potatoes, 4 chopped carrots and 1 chopped onion. I added the 1 cabbages, cut into wedges, 1 hr before eating. This came out just perfect, the house smelled wonderful while it's cooking! The beef were so tender, all the vegetables were a bit over cooked so I'll put them in for shorter time next time or just cook them on low(?). I also made the "amazing Irish soda bread" from this site. Highly recommended!! Please give this a try! Was this review helpful? [ YES ]
122 users found this review helpful Wow! Very good! My first time making corned beef and it’s so easy and tuned out so wonderful!... Reviewed on Mar. 16, 2004 by JOSHABLETT    This is a terrific recipe. I read all of the other reviews, and (with very few exceptions) the only complaint I read was that it's too tough. This is purely a function of how long you cook it; cook it longer, and it gets more tender. Here's what we did... we didn't bother putting the corned beef on a roasting rack. Instead, we put the corned beef, sugar, and guinness in a dutch oven (yes, the meat was sitting right in the beer). We put it (covered) in a 300 degree oven, and then every 45 minutes we turned the meat over. After two hours, we added cabbage and potatoes, and then let it go for another 1.5 hours. When we were done, the meat was a little tough, so we cooked it for another 45-60 minutes. When we were done, we had the best corned beef we've ever had. Usually we smother our corned beef with mustard and our potatoes with ketchup, but we needed neither with this delicious (and ridiculously easy) recipe. It's slightly sweet, but really nicely flavored. Enjoy! Was this review helpful? [ YES ]
70 users found this review helpful This is a terrific recipe. I read all of the other reviews, and (with very few exceptions)...

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