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Irish Cooking - Glengarriff County Cork Stew Recipe

The Beer Fox says, “A taste of the Irish! Delicious aromas contribute to an aura of home-style comfort during leisure cooking time.”

Recommended Brew:  Tröegs Nugget Nectar - Tröegs Brewing Company, Harrisburg, Pennsylvania USA

Style: American Amber / Red Ale – Bright, sparkling brass hue – smooth, grassy aromas touched with sweet malt and apricot are balanced with fresh cone bitterness.

3-4 lbs. corned beef
12 oz. Tröegs Nugget Nectar
Water, to cover
2 small bay leaves
¼ teaspoon ground cloves
4 peppercorns
1 head cabbage, cut into wedges
6 medium red potatoes, peeled and quartered
4 large carrots, peeled and cut lengthwise
1 tablespoon cornstarch
¼ C. water

In large Dutch oven, pour 12 oz. Tröegs Nugget Nectar over corned beef that has been trimmed of fat. Add additional water to completely cover. Add bay leaves, ground cloves, and peppercorns. Cover and slowly simmer for 3 to 3-½ hours or until meat is tender. Skim off any excess fat.

Add potatoes and carrots. Cook 20 minutes.

Add cabbage. Simmer for additional 15 minutes, or until potatoes and carrots are tender.

Remove corned beef and cut into pieces. Return to stew pot. Dissolve cornstarch in ¼ cup water. Blend into juices to slightly thicken.

Serve with hearty Rhinelander Beer Bread.

* Health Benefit: Rich in protein, fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, phosphorus, magnesium, zinc, copper, pantothenic acid, pyridoxine

Cheers!

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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