Martha Stephenson - The Irish Pub Cookbook

The Irish Pub Cookbook

Authentic Irish Recipes from Ireland

By

Martha Stephenson

Copyright 2020 Martha Stephenson

Published by Martha Stephenson at Smashwords

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

With St. Patricks Day right around the corner, it is time to get into the Irish spirit and celebrate the holiday the right way. Cooking authentic Irish cuisine doesnt require special equipment and ingredients. What it does require is a passion for the cuisine and the willingness to put in the extra effort to make this type of food. Whether you are making homemade corned beef and cabbage, Irish soda bread, potato pancakes or Irish corned beef brisket, it can all be made with relative ease.

That is exactly what you will learn how to do inside of this cookbook. Throughout the pages of this cookbook, you will learn how to put together even the most complex of Irish recipes as easily as possible. Not only will you learn trade secrets from an experienced Irish chef, but you will have access to 25 Irish recipes that you can make within the comfort of your own home.

So, lets stop wasting time and get cooking!

This is a delicious beef stew dish you can make whenever you need something warm and filling on a cold winters night.

Makes: 6 servings

Total Prep Time: 5 hours and 20 minutes

Ingredients:

• 6 slices of bacon, chopped
• 1/3 cup of all-purpose flour
• 1 tsp. of salt
• tsp. of black pepper
• 1 tsp. of ground allspice
• 2 pounds of beef stew, cut into small cubes
• 4 carrots, peeled and cut into 1 inch pieces
• 4 onions, cut into eighths
• 2 cloves of garlic, chopped
• cup of parsley, minced
• 1 tsp. of dried rosemary, crushed
• 1 tsp. of dried marjoram
• 1 bay leaf
• 1, 12 ounce can of Irish beer

Directions:

1. In a large skillet placed over medium heat, add in the bacon. Cook for 8 to 10 minutes or until browned. Remove and place the bacon onto a large plate lined with paper towels to drain.

2. In a large Ziploc bag, add in the all-purpose flour, dash of salt, black pepper and ground allspice. Stir well to mix. Add in the beef cubes and toss to coat.

3. Transfer the beef into the skillet with the bacon drippings and cook for 8 to 10 minutes or until browned on all sides. Remove and transfer immediately into a large slow cooker.

4. In the slow cooker, add in the carrot pieces, onions, chopped garlic, minced parsley, dried rosemary, dried marjoram and bay leaf. Stir gently to mix.

5. Pour the Irish beer into the skillet. Bring to a boil and deglaze the bottom of the skillet. Pour this mixture into the slow cooker.

6. Cover and cook on the medium setting for 4 to 5 minutes or until the beef is soft.

7. Remove the bay leaf. Add in the bacon pieces and stir well to incorporate. Serve.

This is a simple Irish recipe that you can make with relative ease. It makes for a simple dinner or lunch dish you can make any night of the week.

Makes: 8 servings

Total Prep Time: 3 hours and 20 minutes

Ingredients:

• 4 pounds of corned beef brisket
• 5 black peppercorns
• tsp. of powdered garlic
• 1 onion, peeled
• 2 bay leaves
• Dash of salt
• 1 head of cabbage, cored and cut into wedges
• 6 potatoes, cut into quarters
• 4 carrots, peeled and thinly sliced
• cup of parsley, chopped
• 2 Tbsp. of butter, soft

Directions:

1. In a large Dutch oven set over medium heat, add in the corned beef brisket, black peppercorns, powdered garlic, the peeled onions, bay leaves and dash of salt. Stir well to mix. Cover and cook for 20 minutes.

2. Lower the heat to low and simmer for 2 to 3 hours or until the meat is soft.

3. Add in the cabbage, potatoes and sliced carrots. Stir well to mix and continue to cook for 15 minutes or until the potatoes are soft. Remove the Dutch oven from heat.

4. Remove the corned beef from the pot and transfer to a serving plate to rest for 15 minutes. Slice the meat. Serve with the vegetables and juice poured over the top.

Soda bread is one of the most popular Irish breads you can make and with the help of this recipe, you can make small portions of soda bread, for all of your guests to enjoy.

Makes: 4 servings

Total Prep Time: 20 minutes

Ingredients:

• 2 cups of all-purpose flour
• tsp. of salt
• 1 tsp. of baking soda
• 1 cup of buttermilk

Directions:

1. Preheat a skillet over low to medium heat.

2. In a large bowl, add in the all-purpose flour and dash of salt. Add in the baking soda and stir well to mix. Pour in the buttermilk and stir well until just mixed.

3. Place the dough onto a flat surface that has been dusted with flour. Form the dough into a circle that is an inch in thickness. Cut the dough into quarters.

4. Sprinkle a touch of flour over the dough.

5. Place into the skillet to cook for 6 to 8 minutes on both side or until golden brown.

6. Remove and serve immediately.

This is a special kind of beef brisket that I know you wont be able to get enough of. It is perfect to make during the holiday season for a special treat the entire family will love.

Makes: 6 servings

Total Prep Time: 6 hours and 30 minutes

Ingredients:

• 1 Tbsp. of browning sauce
• 1 Tbsp. of vegetable oil
• 1 onion, thinly sliced
• 6 cloves of garlic, thinly sliced
• 2 Tbsp. of water

Directions:

1. Preheat the oven to 275 degrees.

2. Brush the browning sauce over the corned beef.

3. Place a large skillet over medium to high heat. Add the vegetable oil and once hot, add in the corned beef. Cook for 6 to 8 minutes on each side until browned. Transfer the brisket into a large roasting pan.

4. Scatter the onion sliced and garlic sliced over the brisket. Add in the water and cover the roasting pan with a sheet of aluminum foil.