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– Ye Fluthered Pot O’ Cattle (Irish Corned Beef N Cabbage):
Corned Beef WITH Season Packet included, season top
1 head of Cabbage, cut into 8 chunks
3 to 4c Water (I use 4)
3 Beef Broth Cubes (Or to taste)
Few Splashes Worcestershire (1/2T about)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt
LATE, THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight, in fridge. In morning, add crock bowl back into crock, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later.
Serve Beef with side of:
– Horseradish Sauce:
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.
– Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow
Little Bo Peep has Lost her Sheep… And, now we know why…!
Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.
Large Cut of Lamb
– (Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3c Beef Broth Cubes, crushed
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)
LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.
– Serve with Beer and Cheddar Biscuits
Make biscuits (Boxed kind, I used Bisquick) accordingly, use Beer instead of Water/Milk. For 2c of Bisquick. Add 1/2tsp Garlic Powder. And, 1/2tsp Butter Seasoning. Mix in a handful, or so, of minced up Cheddar Cheese. Add in Beer. Bake accordingly. Or, deep fry in Oil. Brush melted Butter on and sprinkle with Garlic Powder. Serve.
For Easter or Christmas, we do the NON BEER Version:
We added 2T of Tay’s Garlic Toast Seasoning. 1T, or so, minced Green Onions. We use half Milk and half Sour Cream instead of the Water that the Bisquick calls for.
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