Other than Christmas, I haven’t really been blogging the holidays. I guess I just couldn’t be bothered 🙂 But today, because this is my husband’s favorite holiday (He’s Irish American on both sides and owns an Irish passport) and he’s living in one of the armpits of the world, I’m making the food he loves best because I love him best.
I found this recipe at one of my new favorite sites, Bord Bia http://www.bordbia.ie/aboutfood/recipes/beef/Pages/BeefandStoutCasserolewithcolcannon.aspx, the Irish food board. I’ve made both Irish stews and colcannon zillions of times but I liked the brown sugar and heavy onions in this rich, brown gravy.
I bought some beautiful beef steak from two ladies in the market who were just chortling over the exorbitant price I paid for it. But it was worth it!
Beef and Stout Casserole with Colcannon
1 kilo beef steak, cut into cubes
2 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 tbsp brown sugar
1 tbsp flour
125 ml Guinness
125 ml water
3 sprigs fresh thyme
1 tbsp red wine vinegar
1 tbsp mustard
1/4 tsp ground cloves
Salt and pepper
250 g fresh broccoli, separated into florets
1/2 head Savoy cabbage, thinly sliced
2 tbsp water
1 kg potatoes, peeled and boiled in salted water
100 mls milk
Salt and white pepper
Brown the beef in the oil and place in the bottom of a tajine. Cook the onions and garlic in the same pan until the onion is soft. Add the flour and brown sugar, stirring until well blended. Stir in the Guiness and water until smooth, then add the thyme, vinegar, mustard, cloves and some salt and pepper. Pour the onion mixture over the top of the beef and stir to blend. Cover and cook in a 350 F oven for 1 hour and 10 minutes. Add the broccoli and continue to cook for 20 minutes.
Melt half the butter with the water in a saute pan. Add the cabbage, cover and cook on high for 1 minute. Stir, remove from flame and set aside, covered.
Mash the potatoes with the remaining butter, milk, salt and white pepper. Add the reserved cabbage and mix. Adjust seasonings.