Discover Sixty-Five: March 2023

St Paddy's Day Feast
Traditional Irish Stew
There are only 4 ingredients
to traditional Irish
Stew, which keeps the cost
low. Potatoes are the main
ingredient for a traditional
stew from Ireland.
It’s probably safe to say
that every Irish family
has their own method of
making stew by adding
their own ingredients for
flavoring. Always remember
though, keep this
recipe simple...
Irish Stew Ingredients
• 2 large onions
• 4 large Carrots
• ½ stewing steak/mince
or lamb
• 8 large potatoes
Salt & pepper to personal
preference
Wash and cut onions into
moderate size chunks
and add to the pot.
Don’t like onions - don't
add them :)
Wash carrots and cut into
1/2 inch chunks
Wash and peel the
potatoes then cut each
one in half.
Slice the meat into
smaller pieces. If using
stewing mince roll into
meatballs.
Get a large pot and fill
it with water. Add the
potatoes and meat.
Heat pot until water boils
then add carrots and
onions.
Keep on a low boil and
stir every now and then
until vegetables are
cooked. Serve hot!
Corned Beef & Cabbage
Ingredients
• One 3 lb corned beef
brisket with spice packet
• 10 small red potatoes
• 5 medium carrots
• 1 large head cabbage
Place corned beef in a
Dutch oven and cover
with water. Add spice
packet, place lid, and
bring to a boil. Reduce
heat and simmer until
corned beef is just
about fork-tender,
about 2 hours.
• cut potatoes in half
• Peel carrots and cut into
3-inch pieces.
• Cut cabbage into small
wedges.
Instructions
When corned beef has
cooked for 2 hours, add
potatoes and carrots;
cook until vegetables are
almost tender and meat
is fork-tender, about 10
minutes. Add cabbage
and cook until tender,
about 15 more minutes.
Remove meat and let rest
for 15 minutes.
Leave broth and vegetables
in the Dutch oven.
Slice meat across the
grain. Serve with vegetables
and broth.
NOTE: Total cook time
for corned beef to be
fork-tender should be
between 45 and 50 minutes
per pound. Adjust as
neccesary. PS: I found a
home made brine at
simplyrecipes.com
Potato Bread
Ingredients
1 lb boiled Russet potatoes
(4 large potatoes),
cooked in salted water
with the skin on
• 1/2 C + 1 tbsp flour,
sifted
• 1/4 stick butter (1 oz)
softened
• 1/2 tsp Kosher or sea
salt
Instructions
Peel the boiled potatoes.
Use a potato ricer/shredder
to rice the potatoes
or just mash them.
Add the butter and salt
to taste.
Very lightly mix in the
sifted flour. It will come
together into a dough
very easily.
Turn out onto a lightly
floured area, gently fold
over until smooth. Divide
into two equal portions
and form each into a ball.
Roll one ball out to about
1/3 in thick, then cut
into quarters with a large
knife or cake lifter. Repeat
with the second measure
of dough.
Heat a pan or griddle to
medium/medium high.
When hot, begin cooking
the Irish potato bread (do
not use oil or butter.)
Traditionally, they are
fried in the same pan as
the bacon was fried in.
When brown on both
sides, place on a clean
tea towel and cover.
Irish Potato Candy
Ingredients
• 1/2 stick butter, (1/2 C)
softened
• 4 oz cream cheese,
softened
• 1 tsp vanilla extract
• 1 (16 oz) package
confectioners' sugar
• 1 (7 oz) package sweetened
flaked coconut
(about 2-1/2 cups)
• 1 tsp ground cinnamon
Instructions
In a large bowl, cream together
butter and cream
cheese. Add vanilla and
confectioners' sugar and
beat until mixture forms
a ball. With a spoon, stir
in coconut. Roll mixture
between your hands
to form small potato-shaped
candies, or roll
into small balls.
Place cinnamon in a
shallow dish. Roll balls
in cinnamon then place
on a baking sheet, cover,
and chill about 1 hour,
or until firm.
NOTE: Make sure to use
regular cream cheese,
not a whipped or
reduced-fat type.
And if you prefer "dirtier
potatoes," roll the candies
a second time in additional
cinnamon once
chilled.
10
March 2023 Discover Sixty-Five email: seniors@pennywiseads.com