Colcannon – bFeedme

Guinness stew is an Irish meal that uses the same beer brand as the ingredient. The beef is slowly cooked in it giving it a malty and rich flavor which is perfect with the creamy texture of the colcannon. This entrée will definitely give you a yummy glimpse of Irish food. Enjoy!

Ingredients:

1/3 cup plain flour

1kg beef cubes, cut into 3cm pieces

1/4 cup olive oil

3 carrots, peeled and diced

1 brown onion, halved, and coarsely chopped

4 garlic cloves, crushed

2 tablespoons tomato paste

1 cup Guinness beer

1 cup beef stock

2 sprigs fresh thyme

2 dried bay leaves

1/4 cup fresh continental parsley, coarsely chopped

2 teaspoons finely grated lemon rind

4 cups colcannon

Set the oven temperature to 18C to preheat it. Next, dredge the beef in flour seasoned with salt and pepper.

Heat 3 parts of oil in a large frying pan over medium heat. Cook the beef in batches. Fry them for around 3-5 minutes per side or until they are browned. Do not overcook. Transfer the cooked beef in an ovenproof dish.

Place the remaining oil in the pan. Stir-fry the garlic, onions and carrots for 4-6 minutes or until the onions are soft. Stir in the tomato paste and cook it for another minute or 2. Pour in the Guinness and the stock into the large pan. Add the herbs –bay leaf and thyme. Cover the baking dish in foil and bake it for 2 hours or until the pork is tender. Adjust seasoning by adding salt and pepper if desired.

Spoon half a cup to one cup of colcannon on a plate and top it with stew. Do this for the remaining ingredients. Sprinkle it with parsley and lemon rind before serving.

Photo Courtesy Of: idovermani

Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. Add some ham or bacon to make it tastier. For this recipe, I decided to use garlic to make it more aromatic. You may eat this yummy comfort food as is or serve it as a side along with grilled meats, pies or casseroles.

Ingredients:

1kg potatoes, peeled and coarsely chopped

1/3 cup milk

1/4 cup cream or half and half

40g butter

3 cups cabbage, finely shredded

4 cloves garlic, minced

2 tablespoons fresh chives, chopped

Salt and white pepper to taste

Place the potatoes in a large saucepan with salted cold water over high heat. Bring it to a boil. Reduce the heat and let it simmer for another 15 minutes or until the potatoes are soft. Drain and discard the liquid. Return the cooked potatoes in the pan and then add the milk, cream and half of the butter. Mash it with a potato masher or fork until it is smooth.

Next, melt the remaining butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes until it is light brown and fragrant. Add the cabbage. Cook it for 5-8 minutes or until it is tender. Stir occasionally. Do not overcook. We still want it to be a bit crunchy.

Combine the potato and cabbage mixture in the large saucepan. Mix well. Season it with salt and pepper to taste. Stir in the chives. Spoon some colcannon on a plate and serve warm.

Photo Courtesy Of: VegaTeam