A Taste Of Ireland
By Elizabeth Harmon
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| Zak Dolezal, chef and general manager at Duke’s Alehouse and Kitchen in Crystal Lake, sprinkles salt on the lamb before he sears the meat while making Irish Stew O’Brien. (Photo by Danielle Guerra) |
For a traditional Irish St. Patrick’s Day dinner, low and slow is the way to go.
The favorite St. Patrick’s Day meal at Duke’s Alehouse and Kitchen, 110 N. Main St. in Crystal Lake, is a hearty stew created by Zak Dolezal, chef and general manager.
“Customers have come to expect it,” Dolezal says. “It’s one of our specialties.”
At Finn McCool’s, 72 N. Williams St. in Crystal Lake, corned beef and boiled cabbage with parsley potatoes gets the nod St. Patrick’s Day (March 17).
“We like to go with the traditional Irish corned beef and cabbage,” says Paul England, corporate chef for Ala Carte Entertainment, which owns the restaurant and pub. “It’s almost a sin not to eat it.”
Low heat and slow cooking fuse flavors and tenderize ingredients. Both dishes use just one pot, but plan to take your time. And if you’re in a hurry, you can always dine out.
Finn McCool’s Corned Beef and Cabbage with Potatoes (Serves 6)
Paul England’s tips:
The right meat is important. Choose a brisket rather than a flat, as it’s more flavorful. For sweeter, more flavorful vegetables, use small potatoes, carrots and cabbage. Simmer, don’t boil, add vegetables later in cooking. Cook cabbage no more than 30 minutes. Serve with horseradish.
Ingredients:
Half of a 6-pound corned beef brisket with spice packet included
1 Tablespoon pickling spice
1-2 head green cabbage
12 small to medium red bliss potatoes
1 pound of carrots
Fresh parsley, chopped
Directions:
Place brisket in a large pot or Dutch oven with a lid. Cover with water; add all pickling spice. Cover, bring to a slow simmer. Cook about 50 minutes per pound or to an internal temperature of 190 degrees Fahrenheit in the thickest part of the beef. Remove beef from the pot and trim the fat off. Cut cabbage into wedges, including the core to keep them together. Wash, peel and cut the carrots on a bias.
Wash and cut the potatoes in half. Add vegetables to pot and cook for 25 to 30 minutes. Slice beef across the grain, as it will be stringy if you don’t. Return sliced beef back to the pot. Serve with cabbage wedge first, topped with beef. Arrange carrots and potatoes on the plate. Ladle a little juice from the pot on the plate, and sprinkle vegetables with parsley. Serve with spicy brown mustard, horseradish, rye or Irish soda bread.
Irish Stew O’Brien (Serves 4 to 6)
Zak Dolezal’s tips:
For even cooking, cut meats and vegetables into similar sized pieces. Sear meat in hot oil. When meat is browned, pour off liquid and add to the broth. For more flavor, season meat and vegetables with salt and pepper as you cook. Dolezal likes the Irish Soda Bread sold at Jewel. Leftovers freeze beautifully.
Ingredients:
2 carrots
1 large onion
2 parsnips
2 celery stalks
2 cloves garlic
1 sprig thyme
1 sprig rosemary
1 pint Guinness
4 ounces green peppercorn, drained (in canned food section)
4 quarts organic veal or chicken broth
4 pounds lamb shoulder (preferably organic)
3 pounds red potatoes
Directions:
Dice vegetables and lamb into 1-inch cubes. Season lamb with salt and fresh black pepper. In large pot or Dutch oven, brown lamb on all sides. Remove meat and all juices from pot and reserve. Sauté vegetables (not potatoes) and garlic until fragrant. Season with salt and pepper. Add stock, meat, juice and herbs. Bring to gentle simmer for 2 hours. Add potatoes, green peppercorns and Guinness. Simmer another 30 minutes or until potatoes are tender. Taste, season and taste again. Serve with Horseradish (optional), Irish Soda Bread and Irish butter (not optional).
