What I'm Making for Dinner, 3/17/08

Icky! Go for some nice Irish stew instead. No mush, no mess, and the Guinness cooks right in with it! (Best of all, NO cabbage)

Sent by Jane Behrens | 7:49 PM | 3-16-2008

Jane,

The cabbage is the best part!

Sent by Tricia, NPR | 9:02 PM | 3-16-2008

Here???s an alternative recipe to check out...and its pretty good...

It is from DailyCandy.com

Dublin Coddle
Serves 4

Ingredients
8 oz. bacon
1 c. chicken stock
1 c. heavy cream
1 lb. sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tbsp. parsley
Salt
Pepper

1. Cut the bacon into one-inch squares.

2. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages and bacon, replace the lid, and simmer for about five minutes.

3. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces.

4. Peel the potatoes and cut onions and potatoes into thick slices.

5. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half of the sausages and bacon. Repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over and season lightly to taste.

6. Bring to a boil, then reduce heat, cover, and simmer gently for about an hour.

7. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.

Don???t pinch yourself. This recipe???s for real.

Sent by Chantel Conway (married Irish) | 9:28 AM | 3-17-2008

Corned beef is beef that has been brined for preservation purposes (a highly useful technique in an age without refrigeration.) The name cames from the corn-sized pieces of salt that were traditionally used in the brine.

Sent by kevsmirk | 10:38 AM | 3-17-2008

Chantel,

That sounds good, but it will have to wait until next year. The corned beef and cabbage train has left the station.

Sent by Tricia, NPR | 12:20 PM | 3-17-2008

Some Guinness purists may disagree, but I think the all Irish Black and Tan is the way to go for a beverage this evening.

Pour half a bottle of Harp Lager into a pilsner glass with about 3/4 inch of head. Then open the Guinness can activating the widget. Place a spoon over the pilsner glass and pour half the can into the bowl of the spoon letting it spill over slowly into the glass.

This keeps the two beers separated and makes one delicious and beautiful Irish beverage.

Sent by Mark | 12:23 PM | 3-17-2008

Man, my grandma used to make this every year when my sis and I visited her for Spring Break. Even after I'd stopped eating beef, she told me to just eat the cabbage around it. Then we would watch "The Quiet Man." So glad I don't have to do that anymore - even though I still enjoy "The Quiet Man."

Sent by eliz. (@elizs) | 6:01 PM | 3-17-2008

throw it all (corn beef, cabbage, potatoes) in a crock pot for about 8 hours on low with a cup of water or beer(drink the guiness, use a less flavorful beer). it will come out perfect. Best use for a crock pot.
Yesterday, I did it, but left out cabbage, the store was out.

Sent by Mike | 1:50 PM | 3-18-2008