When we lived in Ireland we had a nice pub and restaurant just a few doors down from our house. The first time we ate there I realized that the Irish love of potatoes was not a myth.
We had both ordered lamb chops and when the plates were set in front of us there were 3 gorgeous chops and a lovely melange of vegetables....
But no potatoes.
We were astonished!
Ireland?
No potatoes?
Not to worry, a few seconds later a lovely woman came by with a loaded tray and offered a choice of 5 or 6 different potatoes.
I chose the gratin.
She put a large portion on my plate and continued to look at me.
I realized I was to select another.
Just a few chips, please.
She put another healthy portion on my plate and continued to look at me.
I apologized, saying I had been ill and didn't have my appetite back yet. She clucked in sympathy and turned to V.
He was a real man and chose 4 - making the lovely lady very happy.
She came back about 20 minutes later to offer seconds...
We paid more attention after that.... And would often see people have 2 'Jacket Potatoes' for a light lunch - baked potatoes with butter.
I once saw a women in a Chinese restaurant set aside the rice and spoon her Stir-Fried Chicken and Vegetables on top of a huge plate of Chips (French Fries).
Washed down with a Guinness, of course.
This is a classic for St. Patrick's Day, but a great cold-weather dish anytime. Slow braising makes the beef meltingly tender and the beer adds a robust flavor. Serve with Jacket Potatoes.
24oz (700gr) beef suitable for stewing or braising 700gr, 24.7oz round
1 large or 2 medium onions 220gr, 7.8oz
2 cloves garlic 6gr, .21oz
5 - 6 carrots 450gr, 1528oz
3 bay (laurel) leaves
1 tsp dried thyme
2 cups (1 pint) Guinness 455gr, 16oz,**
1 cup beef stock 112.5gr, 4oz
1 tbs oil 13.5gr, .48oz
4 tbs cornstarch (maizena, corn flour) 32gr, 1.1oz
1 tbs paprika 6.3gr, .22oz
Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces. Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly. In a heavy saucepan, large enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness or beef stock. If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
When ready to eat, remove bay leaves and serve.
** The nutrition info assumes that 75% of the alcohol is cooked off after 1 hour.
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Entire Recipe / per serving - recipes serves 4
Calories: 1960 / 490
Total Carbohydrates: 93 / 22
Dietary Fiber: 19 / 4.5
Total Fat: 106 / 26.5
Saturated Fat: 36 / 9
Cholesterol: 434 / 108.5
Protein: 154 / 38
Calcium: 257 / 64.25
Sodium: 1081 / 270
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
