Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

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I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice.

 

 

 
 
Ingredients for 6 portions Irish Pork Stew:
2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp butter
1 large onion, chopped
2 garlic clove, minced
2 generous tbsp flour
1 bay leaf
3/4 teaspoon caraway seed
1 (12-ounce) bottle Guinness Draft or other dark beer
3 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
2 cups chicken broth, more as needed
3 tablespoons balsamic vinegar
1/4 cup chopped Italian parsley
12 Brussels sprouts, halved, blanched
mashed potatoes to serve over

Source recipe: https://foodwishes.blogspot.com/

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