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Irish Stout Lamb Loin with Colcannon

Irish Stout Lamb Loin with Colcannon

Ingredients

Colcannon

  • ½ head of cabbage
  • 4 russet potatoes, peeled
  • 4 slices of bacon, cut into lardons
  • 4 tablespoons butter
  • ¼ Cup milk
  • Salt & pepper, to taste

The Lamb

  • 2 boneless lamb loins
  • 1 medium yellow onion, diced
  • 2 tablespoons oil
  • 3 carrots, sliced
  • ½ bottle Guinness Stout
  • ¼ cup duck and veal demi-glace
  • water, as needed

Directions

Colcannon

Shave the cabbage into chiffonade by slicing thinly across the leaves.

Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tbs of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 – 7 minutes. Set aside.
Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tbs butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning. Keep warm.

The Lamb

Season the Lamb with salt and pepper.
Add oil to hot pan over medium high heat. Place loins in the pan and cook undisturbed for 5 minutes. Turn over and cook on the other side for 5 more minutes for medium rare.
Remove the Lamb and set aside to rest.
Add the onions and carrots and sauté for a minute and then deglaze with the Guinness and demi-glace. Bring to a boil and cook down until reduced by half.
Slice loins into medallions. Spoon Colcannon into the middle of each plate. Arrange the meat around the potatoes and then drizzle the pan sauce around the plate.


Guinness & Honey Glazed Pork Loin

In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says “I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it’s still just a little crunchy.” I have already posted his side dish colcannon - Colcannon recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be &quotready in 2 hours&quot. Please mention your experience of cooking times if reviewing the recipe. I’ll also post his dessert for this St Patrick's Day menu: Sheridan’s Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!


Stout-Glazed Lamb and Corn Colcannon

For the chimichurri, place parsley, rosemary, sage, garlic, and olive oil in food processor. Pulse until you have a bright green paste. Transfer contents to a small bowl. Season with salt and pepper. Add vinegar and stir in. Reserve in refrigerator.

For the corn colcannon, heat 2 tablespoons (30 ml) of the butter in a large skillet over medium heat. Add kale and cabbage and cook for 7-8 mins, or until soft. Add garlic and cook for 1 min. Add milk and bring to a simmer. Season with salt and pepper. Slowly add corn flour, mixing constantly. Once the mixture starts to thicken, stop adding flour, and continue cooking for 3-4 minutes, until it resembles the texture of mashed potatoes. Remove from heat and mix in remaining butter.

For the lamb, season loins with salt and pepper. Add vegetable oil to a cast-iron skillet and heat over medium-high until very hot. Place lamb in hot oil. Sear for 2 mins on each side, or until browned. Remove from pan and reserve.

Remove excess oil from pan. Add 2 cups (470 ml) stout to deglaze. Add cane sugar and stir. Bring to a simmer. Reduce by about half, roughly 3-4 minutes. Season with salt. Add lamb loin back in. Transfer skillet to oven.

Cook in oven for 5-6 minutes, then remove. Take lamb out of pan and set aside. Add remaining stout and the butter to pan and stir vigorously until combined.

Let meat rest for 3-4 minutes, then slice into ½-inch (1.25 cm) medallions. Using a the circular food ring, place mold in centre of plate, then place corn colcannon in food ring so it is 1 ½-inch (3.75 cm) high on plate. Fan out 4 or 5 slices of lamb over the top. Drizzle glaze over meat. Top with a generous dollop of chimichurri.


Colcannon

Colcannon is a classic Irish potato side dish that is a favorite around St. Patrick’s Day. Traditionally this recipe is made with cabbage, which is sautéed and folded into the mashed potatoes and then broiled to create a golden-brown crust. Since the flavor of cooked cabbage will increase the perception of DMS (Dimethyl Sulfide) in the beer pairing, I use kale to avoid this issue.

I suggest using an Irish Red Ale for the cooking with beer medium. This beer style adds a wonderful, rich, malty backbone with just enough hops to give balance and not make the beer too sweet. With flavors of biscuit, bread, caramel, and not high in alcohol, this beer adds these flavors into the simple potato, cabbage (or other hearty greens), and sautéed onions.

Being a potato dish, this recipe can be made with many different types of potatoes: Idaho, Red Bliss, purple, fingerlings, or white potatoes (the South American potato that was infamous potato-disease famine in Ireland). If you wanted to take the idea of a potato to a different level, the adventurous chef could also use celeriac or celery root, parsnips, rutabaga, or sweet potatoes, using the same amounts and cooking techniques described below. The use of cabbage being substituted in this recipe for kale, collard greens, Brussels Sprouts, Swiss chard, escarole or other leafy greens can add a fun twist to this recipe.

This Colcannon recipe can be served as a side dish, as a starch on the plate. Try this with sautéed fish, salmon, or a white fish like cod, striped bass, sole, or halibut. A fried egg could be added, making this a breakfast or breakfast for dinner easy meal too. A roasted leg of lamb or even beer-braised pork belly all would be excellent options to serve with this classic Irish cuisine staple. Or try making Irish-Style Pot Roast, Stout Cured Corned Beef and Cabbage, using the Colcannon as your vegetable | starch!


Irish Lamb Stew with Colcannon

INGREDIENTS
1 tablespoon olive oil
3 lb. piece boneless leg of lamb, trimmed of fat and cut into 1/2 inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 — 12 ounce bottle dark Irish beer
2 fresh bay leaves
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper to taste
4 cloves garlic, minced
2 tablespoons Worcestershire sauce

Colcannon:
4 slices thick sliced peppered bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/2 to 3/4 cup milk, warmed
3 tablespoons butter
Sea salt and freshly ground black pepper to taste
3 tablespoons minced fresh parsley

DIRECTIONS
Preheat oven to 325 degrees
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the lamb in 2 batches, stirring to brown the cubes on all sides. Return all the lamb to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, beer, bay leaves, thyme, salt and pepper to taste, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes uncover, stir the stew, and cook until the lamb is very tender and the liquid is reduced by half, about 45 more minutes
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on high for about 2-1/2 minutes uncover and stir the cabbage. Cover and microwave for about 2-1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add enough milk as needed, butter, and salt and pepper to taste. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised lamb stew.


Colcannon

Colcannon is a traditional Irish peasant dish of mashed potatoes combined with some variety of sautéed greens, most commonly kale, leeks or cabbage.

With documented origins dating back to the early 1700s, colcannon is actually a traditional Halloween dish in Ireland.

Various trinkets were cooked into the dish and your future was predicted by which one you found in your serving. A coin was a prediction of wealth, a piece of rag foretold a life of poverty, and a ring could mean that a marriage proposal was in your future!

Colcannon was introduced to America by Irish immigrants, and here it’s become associated with St. Patrick’s Day celebrations.

Our version of the recipe is made with a combination of sautéed kale, sweet onion, and scallions. We’ve also included a variation in the recipe notes that replaces the kale with sautéed leeks and bits of crispy bacon.

Visit our St. Patrick’s Day recipe collection for more Irish-inspired dishes to make at home.


Irish-Style Pot Roast

Pot roast is not only comfort food, but a great way to cook a chuck roast: low and slow, in a mixture of vegetables along with some tasty beer. This Irish-Style Pot Roast takes the fundamental cooking technique of braising, adds cooking with beer element, as the braising liquid being beer, adds all these delicious flavor elements to a classic recipe. Adding star anise, coffee grounds, and earthy mushrooms enhance the natural flavors of the Irish Dry Stout and infuse those flavors into the tender meat.

As this is a braising in beer recipe, I suggest using a slow cooker or crockpot. An Instant Pot could also be used, as the low and slow method of cooking a chuck roast creates a perfect heat to break down all the muscle groups. One cook also follows these recipe directions and place a Dutch oven in a preheated 300°F | 149°C oven, covered with a lid and allow the beer to steam | braise the beef for 3 hours.

This Irish-Style Pot Roast recipe can also be adapted or modified to become a one-pot meal too. I list turnips in this recipe, using an alternative root vegetable that is common in Ireland. Yet the turnips could be replaced with parsnips, potatoes, rutabagas, or other root vegetables that are available to you. Different varieties of mushrooms can also be substituted, to still add the extra touch of umami and earthiness. Button, portobello, shiitake, hen of the woods, oyster, or other fungi could be used to replace crimini mushrooms.

Instead of serving this version of Irish-Style Pot Roast with mashed potatoes, try it with a side of Colcannon for a great Irish meal and create a beer pairing with an Irish Dry Stout, Irish Red Ale, or an English Stout to complement the roasty, earthy and comfort food ladened with hearty vegetables and a rich gravy-like sauce.


Colcannon Filled Cabbage Purses with Irish Parsley Sauce Recipe

Ingredients

For cabbage purses:

For Irish parsley sauce:

  • 1/4 cup butter
  • 3 tbsp flour
  • 1/4 cup cabbage stock (or vegetable stock)
  • 1 1/4 cup milk
  • 1/2 cup finely chopped parsley
  • Salt and pepper to taste (note: Purely traditional parsley sauce does not use salt)

Instructions

For cabbage purses:

  1. Carefully remove leaves from a large head of cabbage. Remove stems and thick veins gently with an extremely sharp pairing knife to avoid tearing.
  2. Trim the greens from one bunch of scallions. Reserve the white ends for later use.
  3. Blanch cabbage leaves and scallion greens in boiling salted water for approximately 5 minutes or until leaves are pliable and greens are wilted. Transfer gently to a large bowl filled with water and ice. This will shock the greens and allow them to retain their color.
  4. If desired, place 1/2 cup of the blanching water in a saucepan and bring to a boil over high heat, reduce heat to low and simmer until reduced by 1/2 to make a knock-off cabbage stock for the parsley sauce.
  5. place a tablespoon of colcannon in the center of the leaf and fold edges up to form a purse. Tie with blanched scallion greens and place gently in a steamer basket.
  6. When all leaves have been formed, place steamer over simmering water and steam pursed for 10-12 minutes or until filling is heated through.
  7. (Alternate cooking method: Place purses in a shallow oven proof dish with 1/4 inch of vegetable or cabbage stock and bake, loosely covered with foil at 350°F for approximately 8 minutes.)

For Irish parsley sauce:

  1. Melt butter in a saucepan over medium heat. Add flour and stir together to form a loose roux. Stir continuously for 1 to 2 minutes, until flour smells just slightly nutty but has not browned. (A white roux) Add stock gradually, stirring constantly. Once fully incorporated, add milk. Bring to a low boil and stir constantly for approximately 3 minutes or until sauce coats the back of a spoon.
  2. Stir in parsley and add salt and pepper to taste.
  3. Serve immediately.

Plating:

  1. Spoon a good bit of parsley sauce onto the center of a serving dish or bowl. Arrange purses in sauce. Drizzle a tiny bit of sauce over purses.
  2. Serve immediately.
  3. When eating this dish, take a piece of the purse and cover in a good nit of the sauce. Each component of this dish is a bit bland on its own, but when the flavors are combined, it&rsquos phenomenal.

Nutrition Information:

Yield:

Serving Size:

What I would have done differently had I thought of it at the time:

I&rsquove seen methods for wrapping the purses that don&rsquot involve blanching them first. This might be a lot simpler, as the leaves tear quite easily once blanched. (Make a lot more than you think you will need!)

This method lends itself to more fillings than just colcannon. I just happened to have quite a bit left over after St. Patty&rsquos Day, so I used this method to create somethign different from what i had on hand. You could use simple mashed potatoes witha bit of bacon or cheddar cheese and this would work equally as well.

Links to other recipes like this:

Related Posts

From the archives. The weather is cooling off a bit for most of us, and&hellip

Colcannon is something I just had to try this year. In Ireland, this dish is&hellip

Béchamel sauce is one of the most versatile tools to have in your culinary bag&hellip


Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet.

Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl.

Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom you don’t need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 4 lamb shanks
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
  • 1 (14 ounce) can beef broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • salt and pepper to taste

Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste continue cooking 5 minutes more.

Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle add to the lamb shanks.

Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.


Watch the video: Irish Beef Stew Recipe with Guinness (January 2022).