Mcgintys Beef and Guiness Stew Recipe
STORY HIGHLIGHTS
- Margaret Johnson has authored 7 cookbooks on Irish meals
- Her Irish gaelic grandmother would melt a traditional meal for St. Patrick'south Twenty-four hour period
- Margaret continues the tradition with her family, including her grandchildren
- Cooking time for beef and Guinness stew is a footling under three hours
(CookingLight.com) -- Long before the first band marched in South Boston'southward now-famous -parade, and long earlier Chicago colored its river greenish, Irish Catholics quietly honored St. Patrick on March 17.
In Ireland information technology was a national vacation, the anniversary of the decease of a patron saint who converted pagans to Christianity.
Until the 1970s, Irish bars weren't even allowed to open.
St. Patrick's Day Feast
This thought of a more reverent, religious holiday was carried to America. Margaret Johnson, a 2d-generation Irish gaelic-American and Irish food proficient who at present lives on Long Island in New York, recalls St. Patrick's Day from her childhood every bit a time for family, community, and nutrient.
"I grew upward in Newburyport, Massachusetts," says Johnson of the small, mostly Catholic community where she lived. "Almost all my friends had last names like McLaughlin, Sullivan, or O'Keefe. My maiden proper name was McGlew. So nosotros were all alike."
There was a large Irish population, but also quite a few French-Canadians and a couple of parochial schools: Immaculate Conception and St. Louis de-Gonzague.
"They were always but called the Irish church and the French church, the Irish school and the French school," Johnson says.
Of course, she attended the Irish gaelic schoolhouse, where she always participated in the annual St. Patrick'south 24-hour interval pageant, which preceded a school vacation.
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At home, her extended family celebrated by gathering for corned beef and cabbage prepared by her mother. Though non traditionally Irish, this dish was the closest thing they could discover to estimate the bacon and cabbage Margaret's Irish-built-in grandmother knew in the old country, where butchers cured pork in a manner similar to Jewish-American corned beef.
Cooking Light: Traditional Irish gaelic meals
She also recalls that her family ofttimes drove to Boston -- xl miles away -- for the parade during the 1950s and '60s because Newburyport didn't have ane. In the big city, Johnson watched starry-eyed as bands marched by and music filled the air, but she always liked the Irish pipage bands best.
Like her mother, who never visited Ireland, Margaret dreamed of ane 24-hour interval going to the motherland, a goal she finally realized on her 40th altogether when her husband took her and her children. Now, 25 years later, she'southward made 50 trips and visited all 32 counties.
Johnson, the author of 7 Irish cookbooks (two published in Ireland), knows a matter or ii about accurate cuisine. Asked if she cooks Irish food year-round or only for St. Patrick'southward Day, she responds, "People eat Italian food 365 days a year, and so why not Irish?"
Root veggies similar parsnips, turnips, rutabagas, and of form potatoes are popular in Irish cooking.
"Information technology's not uncommon to serve potatoes three or four unlike ways," Johnson says. "Boiled, mashed, and fried -- all in the same repast."
Although we tend to think of lamb, beef, and pork, Republic of ireland is also known for its seafood, like smoked salmon.
"And considering that the country is an island surrounded by some of the cleanest water on the planet, the fish at that place is wonderful," Johnson says.
A repast is typically served with hearty Irish soda bread, exist information technology chocolate-brown or white. The real deal is quite different from the American version, which is usually sweet and more cake-like, with raisins and caraway seeds.
Today, Johnson lives in Westhampton Beach, New York, where many New York City residents accept summertime homes. The Irish influence may not be quite as strong, only this sleepy winter town comes to life on St. Paddy's Day. Restaurants that close for the winter open for the day.
And as she did in her childhood, Margaret now gathers her family unit to celebrate. The morning begins at her home with a hearty breakfast or brunch of Smoked Salmon with Tangy Horseradish Sauce, an easy recipe to manage, equally the salmon is store-bought. She makes the sauce and her famous Brown Soda Breadstuff up to two days alee. Then they package up, plop her young grandchildren in the little cherry-red wagon, and caput out to The Patio eatery, their designated spot to lookout man the local parade.
Afterward, they head back home, where Margaret starts a pot of her favorite Irish stew for dinner. While they wait, she sets out a traditional Irish Ploughman's Lunch Platter of Irish cheeses, cold meats, salad, and sweetness-tart Lycopersicon esculentum Chutney. And, of class, they drink a Guinness or two.
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RECIPE: Beef and Guinness stew
Past Margaret Johnson
Yield: eight servings
Serving size: near 1 cup
Ingredients
2 tablespoons canola oil, divided
1 tablespoon butter, divided
ane/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon table salt, divided
5 cups chopped onion (nearly three onions)
1 tablespoon tomato plant paste
iv cups fat-free, less-sodium beef goop
1 (eleven.two-ounce) bottle Guinness Draught
i tablespoon raisins
1 teaspoon caraway seeds
1/ii teaspoon blackness pepper
1 1/ii cups (ane/2-inch-thick) diagonal slices carrot (most 8 ounces)
1 one/ii cups (1/2-inch-thick) diagonal slices parsnip (almost viii ounces)
i loving cup (1/two-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley
Grooming
1. Rut one tablespoon oil in a Dutch oven over medium-high rut. Add i 1/2 teaspoons butter to pan.
two. Place flour in a shallow dish. Sprinkle beef with one/ii teaspoon salt; dredge beef in flour.
three. Add half of beef to pan; melt 5 minutes, turning to dark-brown on all sides. Remove beef from pan with a slotted spoon.
four. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
v. Add onion to pan; cook v minutes or until tender, stirring occasionally.
vi. Stir in tomato paste; cook 1 minute, stirring oft.
vii. Stir in broth and beer, scraping pan to loosen browned $.25. Return meat to pan.
8. Stir in remaining ane/ii teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil.
9. Cover, reduce heat, and simmer 1 hr, stirring occasionally.
10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.
11. Cover, reduce heat to low, and simmer thirty minutes, stirring occasionally.
12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutritional data
Calories: 365
Fat: 19.4g (sat half-dozen.8g, mono 8.6g, poly 1.7g)
Poly peptide: 25.3g
Sugar: xviii.8g
Fiber: 3.6g
Cholesterol: 62mg
Iron: 2.6mg
Sodium: 454mg
Calcium: 52mg
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Copyright 2011 Cooking Light magazine. All rights reserved.
Source: http://www.cnn.com/2010/HEALTH/03/16/fn.cookinglight.stew.recipe/index.html
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