Category irish

braised lamb

Braised Lamb

2 tablespoons vegetable oil
4 shoulder lamb chops, about 3/4 inch thick
2 cups beef bouillon
2 tablespoons prepared horseradish
1/4 cup flour
1/4 teaspoon pepper

Heat oil in skillet; cook lamb until browned on both sides. Remove from pan. Reserve drippings. Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened...

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pot roast with guinness

Pot Roast with Guinness

6 servings

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock

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blarney butter

Blarney Butter

1 leaf spinach
3 sprigs parsley
2 sprigs mint
2 sage leaves
3 ounces unsalted butter
1 pinch salt

Finely chop the spinach and herbs. Mix the chopped herbs into the butter with a wooden spoon, beating well. Add the salt, mixing well.

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