NEW YORK (CBSNewYork) — This St. Patrick’s Day will be unlike any we’ve seen before here in America. As the coronavirus pandemic continues to cause bars, restaurants and social gatherings to close down many will be on the lookout for alternative ways to celebrate.
One way to maintain social distancing while celebrating St. Paddy’s is to prepare this tasty number from Chef Jim Donahue of the Fitzpatrick Hotel in New York City.
Check out the videos above for more step-by-step instructions and find the full recipes listed below.
Irish Lamb Stew
5 lbs stew lamb meat
¼ all purpose flour
5 carrots, half moon cut
2 Spanish onions medium dice
½ teaspoon chopped garlic
2 cups pearl onions
2 cups Barley toasted
1/2 gallon chicken stock
¾ gallon lamb stock
1/4 cup tomato paste
1 cup red wine
3 ounces olive oil
4 bay leaves
½ bunch fresh thyme
½ bunch fresh rosemary
½ bunch fresh parsley
Rinse the lamb meat in metal strainer for 10 minutes
Place on paper towels to absorb any remaining moisture.
Heat large braising pot over high heat, add 1.5 ounce of olive oil, letting oil lightly smoke
Season lamb with salt and pepper and all purpose flour and sear till meat is lightly browned.
Remove lamb from pot, set aside, drain pot of fat and liquid.
Add remaining olive oil and sweat onions, garlic and carrots.
Add tomato paste, lightly caramelizing the paste
Deglaze with red wine and reduce till half
Add toasted barley, stirring constantly for 5 minutes.
Return lamb, stocks and tied fresh herbs, simmer for 1 hour and 15 minutes, skimming the top of stew, removing grease.
Add the potatoes and pearl onions, cook for 10 minutes
Season with Kosher salt and cracked black pepper
Garnish with Fresh chopped parsley
Traditional Corned Beef and Cabbage
4 lb. corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon of dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
Salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
1 pound lean ground beef
1 tablespoon vegetable oil
2 tablespoon flour
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
½ clove chopped garlic
2 tablespoon chopped parsley
2 shallots chopped
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
¼ cup green peas
1 tablespoon ketchup
In a hot skillet, add the vegetable oil, and then brown the meat with the garlic, shallots and onions. When browned and the vegetables are tender, add the salt, pepper and flour. Cook for 3-4 minutes over medium heat, stirring often. Add the tomato paste, beef broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just adds a little more broth). Now add the peas, (Other vegetable combinations if you like, such as pearl onions) and parsley. Taste the mixture and add more salt and pepper if you like. Place in a casserole dish and top evenly with the warm mashed potatoes. Bake for twenty minutes or until golden brown at 400 degree oven.