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Published on Friday, March 17,
2023
The greenest day of the year is here! St. Patrick's Day a must dish is the traditional Irish Stew, also called Stobhach, which is considered a national dish of Ireland.
The dish preparation is straightforward, this may be because the origins of Irish gastronomy have very humble roots in the lifestyle of the early population, who depended on the work of the land, farm and fishing animals.
So, let's
go to the kitchen!
The ingredients you need for six people are:
• 2
tablespoons of vegetable oil. • 1 pound
of mutton or lamb cutlets (no bones) cut
into 2-inch (or 5-centimeter) chunks.
Beefsteak can be used as a substitute
for lamb. • 2 pounds
of potatoes, peeled and cut into
quarters. • 1 cup of
roughly chopped onion. • 1 cup of
finely sliced leeks, clean. • 1 cup of
roughly chopped carrots. • 2
tablespoons of all-purpose flour. • 3 cups of
dark beef stock. • 2 or 3
cabbage leaves, thinly sliced. • Salt and pepper.
First, in a large frying pan, heat 1 tablespoon of the oil until hot but not smoking. Add half of the lamb pieces. Let them brown all over by turning the chunks in the hot oil.
Remove the lamb and place them in a large pot. Add half of the potatoes, half of the onion, half of the leeks, and half of the carrots.
Now, add the remaining oil to the same frying pan and heat. Add the remaining lamb and brown all over as previously done.
Add the lamb into the large pot and cover with the remaining potatoes, remaining onion, remaining leeks, and remaining carrots.
The sauce. Add the flour to the still-hot frying pan and stir really well to soak up any fat and juices. Cook over low heat for 3 minutes.
Slowly add the stock, one ladle at a time. Mix until you have a thick, lump-free sauce. You will not add all of the stock.
Pour this sauce over the lamb and vegetables. Add the remaining stock oven, cover with a tight-fitting lid, and cook in the preheated oven at 350 ºF (or 180 ºC), for 1 hour.
After that, add the cabbage and cook for another hour.
Check from time to time to make sure the stock hasn't been reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Like all stews and casseroles, this stew tastes just as good, if not better, the next day. It will keep in an airtight container in the fridge for up to three days.
Season with salt and pepper. Serve hot and enjoy!
Now the drinks. Drinking some good green spirits allows you to see leprechauns jumping around you.
Some residents may be missing the green beer, the wet t-shirt contests at the Irish Pubs or the Chicago River turning green. But, from my completely sober point of view (while I'm writing this article), I'm sure that no one is missing the 45 °F in London or the 35 °F in Ireland.
While we are enjoying a cozy 77 °F in Costa Rica, we are going to make a popular very green cocktail.
Today's recipe is by Courtney Whitmore. I'm not talking about the fictional superhero in American comic books published by DC Comics, “Stargirl.”
Whitmore is the editor of the Pizzazzerie party food blog and has written several cookbooks. I have prepared many of her recipes myself and I think you will also love the fan favorites.
Yes, green beer might be the norm for this Irish celebration, but my Shamrock Sour is so good that I'm sure it will quickly become your favorite St. Paddy’s day beverage.
I decided to put an Irish twist on one of my favorite cocktails, the whiskey sour. Combine that idea with your favorite Irish whiskey and now we're talking!
Of course, I gave it a bit more focus on lime for the green garnish and a little droplet of green food coloring because your cocktail must be green on St. Patrick’s Day!
If you prefer amaretto sours, you can certainly apply the recipe below for amaretto liquor as well.
So let's go to the bar!
Shamrock Sour ingredients are:
• 2
tablespoons of lime juice. • 1/2
tablespoon of lemon juice. • 1/4
cup of simple syrup. • 2
ounces of Irish whiskey (you can
choose your favorite whiskey). • 1
tiny drop of green food coloring. • Lime wedges for garnish.
The green drink. Combine ingredients and shake well; strain over ice.
Garnish with a lime wedge and a shamrock stirrer.
To avoid your drink becoming too green, you can dab an extra wooden skewer into the green food coloring and then stir that into your drink to better control the amount of color.
Serve up a tray of these Shamrock Sours at your St. Patrick’s Day party, and trust me, your guests will love them. They’re the perfect blend of sour and sweet. Cheers!
For those asking about where to buy original green beer, the truth is that I did not find any in Costa Rica. The only true green color beer I've seen is the Mediterranean Olive Green Beer.
However, in this beautiful paradise, it is easier to make your own green beer. Just add a drop of green food coloring. You can find it at any supermarket.
Have a Pura Vida St. Patrick's Day to all the leprechaun expats living in Costa Rica.
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