Two River area chefs share their authentic recipes for St. Patrick’s Day. Read the secret behind the Dublin House’s corned beef hash, Molly Maguire Gastropub’s shepherd’s pie, Jeanne Kelly’s Irish soda bread and Alice’s Kitchen beef stew with Guinness.
TIPPERARY CORNED BEEF HASH
“It’s popular because it’s simple and real savory. 20 minutes. It’s comfort food and God knows we need that after the winter we’ve had.” – Chef and co-owner Connor Powell,The Dublin House, Red Bank
Start to finish: 40 minutes
- 4 ounces of butter
- 2 ounces of diced yellow onion
- 16 ounces (1 pound) of cooked corned beef, diced
- 16 ounces (1 pound) of cooked potato, diced
- Salt/pepper to taste
- 4 ounces of Cashel Blue Irish blue cheese (regular blue cheese will do)
- Chopped parsley for garnish
- Heat the oven to 450F
In a medium-size sauté pan, melt the butter. Add finely diced onions to the pan and sauté until lightly brown. Then add the cooked corned beef and potatoes, seasoning with salt and pepper to taste. Place sautéed ingredients in a casserole or baking tray, flatten the mixture out, and top it with crumbled blue cheese. Bake for 20 minutes, or until crisp, golden brown. Then remove the tray from the oven and sprinkle it with chopped parsley.If you’d like, you can top it with a sunny-side up egg.
SHEPHERD’S PIE MAGUIRE
This is an original Maguire’s recipe. It’s a warm dish, always fresh and made to order. And tasty. People really like it!” – Chef Juan Flores, Molly Maguire’s Gastropub, Rumson
- Ground beef and pork
- Tomato paste
- Salt and white pepper
Preheat oven to 375 F.
Cook beef and pork until all the meat juices come out. Drain all the fat and set aside. Sauté carrots with butter until soft, then add onions until golden brown. Add the cooked beef and pork to the pot, adding the remaining ingredients and slow cooked pork 3 hours. Boil potatoes in salted water until tender. Drain thoroughly and return to the hot pot over low heat. Stir 1 minute to evaporate any remaining water. Remove from heat; add 2 tablespoons of butter, and mash. Add enough of the milk to bring the mashed potatoes to a creamy consistency. Season well with salt and pepper.
Spoon mashed potatoes evenly over the meat in the casserole. Dot the top with remaining 2 tablespoons of butter. Bake 30 minutes on the top rack of the oven until browned.
JEANNE KELLY’S AWARD-WINNING IRISH SODA BREAD
The 2015 First Place Winner of the Irish Soda Bread Baking Contest held by the Rumson St. Patrick’s Day Parade Committee
“The recipe is my mother-in-law’s and comes from County Tyrone in Ireland. This was only the second time I made it. I think it’s popular because it’s a very traditional Irish Soda Bread. And it becomes more addicting the more you eat it. –Jeanne Kelly
Preheat oven to 350 F. All ingredients should be at room temperature!
Mix the following dry ingredients in a large bowl
- 6 heaping cups of flour
- 8 tablespoons of sugar
- 1 1/2 heaping teaspoons baking powder
- 1 1/2 heaping teaspoons baking soda
- 1/4 teaspoon salt
- cut in 1/4 cup butter with a pastry cutter
- Add 4 heaping tablespoons caraway seeds
- 2 1/2 cups raisins
Make a well in the center of the ingredients. Mix the following wet ingredients:
- 1 2/3 cups of whole milk
- 2 beaten eggs
- 2 tablespoons white vinegar
Pour wet mixture into the center of the well and mix with fork. Form into a ball and turn into a floured board. Flatten and spread to fit into a greased heavily floured black iron pan. Bake 1 hour and let cool on a wire rack for at least 2 hours.
BEEF STEW WITH GUINNESS
“It originated in Ireland, where I’m from, County Cavan. Guinness actually adds a lot of flavor. I would never make a stew without Guinness. It gives it a kick. — Gaffney, Chef and Owner at Alice’s Kitchen, Sea Bright
Start to finish: 3 hours (30 minutes) Servings: 6
32 ounces (2 pounds) beef stew meat cut in 1 inch cubes
2 large onions, chopped
4 medium-sized carrots chopped
4 sticks of celery chopped
10 sliced mushrooms (optional)
6 medium potatoes, peeled and cut in 2 inch cubes
3 tablespoons of vegetable oil
2 tablespoons of flour
1 good pinch of salt and pepper
1 clove of garlic crushed
1 1/2 cups of Guinness (beer)
1 cup of beef stock
1 tablespoon of fresh parsley (for garnish)
Toss Beef cubes, flour, salt and pepper in a bowl together, and dredge with 1 tablespoon of oil.
Heat the remaining oil (2 tablespoons) in a large dutch oven or heavy skillet, over medium to high heat. Add the beef, and brown on all sides. Then stir in the onions and garlic.
Add half a cup of beef broth to pan, stirring to blend. Then add the remaining broth, reducing the heat to medium. Cover and cook for 5 minutes.
Add half of the Guinness into the pan. As it begins to boil, stir and scrape any food from the sides and bottom of pan. Then add the rest of the Guinness, carrots and celery. Cover that and cook for 2 hours, stirring occasionally.
After 2 hours, add potatoes and mushrooms. Simmer for 1 more hour, and taste, adjusting seasoning before serving. Finally, garnish with parsley.
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