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Originally published Friday, January 11, 2013 at 6:02 AM

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Recipe: Irish brisket stew with Guinness stout, cabbage and potatoes

Print and save this delicious hearty stew is for your St. Patrick's Day feast. Serves eight to 10 entree-size portions 2 tablespoons olive...

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Print and save this delicious hearty stew is for your St. Patrick's Day feast.

Serves eight to 10 entree-size portions

2 tablespoons olive oil

2 pounds beef brisket or beef stew meat, cut into 1/2-inch cubes

4 cloves chopped garlic

1 large onion, chopped

6 carrots, cut into thick slices or chunky dice

1/2 bunch celery (about 5-6 ribs), sliced thin

1/2 head cabbage, roughly chopped (may use a bag of pre-shredded cabbage)

3 (12-ounce bottles) Guinness Stout Beer

2 quarts vegetable stock (preferably homemade; or use a good quality, low-sodium, store-bought stock)

6 medium Yukon Gold potatoes, cut into large cubes (about 2 inches)

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon coarsely ground black pepper, plus more to taste

3/4 cup chopped fresh dill weed, plus more for garnish

Heat olive oil in a large stockpot over medium-high heat. Add meat and brown on all sides, about five to seven minutes. Add garlic and onion, and sauté for about five minutes. Add carrots, celery and cabbage, and sauté for another 10 minutes, stirring constantly. (You want this mixture to caramelize just a bit.)

Add beer and stir to deglaze the pan. Continue to cook and reduce liquid by about half, about 30 minutes. Add vegetable stock, potatoes, salt and pepper. Stir. Raise heat to high and bring to a boil.

Turn heat down to low, cover and simmer for at least two hours, stirring occasionally.

Before serving, taste and adjust seasonings. Stir in chopped dill weed. Ladle into large bowls and serve, adding more dill if desired.

Nutrition per serving (based on 8): 667 calories (53 percent from fat), 28 grams protein, 48 grams carbohydrates, 6 grams fiber, 37 grams fat (13 grams saturated), 85 milligrams cholesterol, 847 milligrams sodium.

Courtesy of MetroFresh's Mitchell Anderson and executive chef Bryan Kraatz

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