St. Paddy's Day

Iron Horse Brewery & The Washington Beef Commission have teamed up to give you
Beef & Beer St. Paddy’s Day inspired recipes.   
Watch the vids, try em’ out. Let us know what you think.

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Irish Death Beef Stew

Original Recipe at WaBeef.org

INGREDIENTS:

  • 1 can of Irish Death for you.
  • 2 pounds beef Chuck Roast, cut into 1-inch cubes
  • 2 teaspoons vegetable oil
  • 1 onion, diced
  • 1/2 pound button mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1-12 ounce can Irish Death
  • 1 parsnip, diced
  • 1 turnip, diced
  • 1 pound red-skinned potatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon dried thyme leaves
  • 3 cups beef stock


COOKING:

  1. Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from pan and set aside.

  2. Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.

  3. Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.

  4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally.

  5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 5 to 6 minutes. Remove from heat and adjust salt and pepper to taste. Garnish with parsley, if desired.




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Dijon Glazed Corned Beef with Savory Cabbage & Red Potatoes

Original Recipe at WaBeef.org
INGREDIENTS:

  • 1 can of Irish Death for you.
  • 1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
  • 6 cloves garlic, peeled
  • 2 teaspoons whole black peppercorns
  • 2 cups  Irish Death
  • 6 tablespoons butter
  • 1 cup thinly sliced green onions, including white and green parts
  • 1/2 cup horseradish
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
  • 1-1/2 pounds small red-skinned potatoes, cut in half
     
     
Glaze:
    • 2 tablespoons orange marmalade
    • 2 teaspoons Dijon-style mustard

COOKING:

  1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
  2. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
  3. Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
  4. Carve brisket diagonally across the grain into thin slices. Serve remaining brisket and potatoes with cabbage.

 

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Classic Beef Shepherd's Pie

Original Recipe at WaBeef.org

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1-1/2 cups Classic Beef Gravy
  • 1-1/2 cups chopped onions
  • 1-1/2 cups frozen peas and carrots blend
  • 1/2 teaspoon pepper
  • 2-1/2 to 3 cups mashed potatoes
Garnish
  • 2 tablespoons shredded Parmesan cheese or cheddar cheese (optional)

COOKING:

  1. Prepare Classic Beef Gravy.

    Classic Beef Gravy:
     Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in 2 cups reduced-sodium beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low heat; cook 2 to 3 minutes until thickened. Stir in 1 teaspoon beef bouillon granules and 1/4 teaspoon pepper. Season with salt, as desired.

  2. Preheat oven to 450°F. Heat 10 to 12 inch cast iron or nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables and pepper. Add Irish Death.

     
    Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  3. Top beef mixture with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 20 to 25 minutes or until bubbly and cheese begins to brown. Let stand 10 minutes before serving.

    Cook’s Tip: Shepherd’s Pie can also be baked in a 2-quart baking dish. Following step 1, transfer meat mixture to baking dish and top with potatoes and cheese. Baking times are the same.

 

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Classic Beef REuben Sandwich

Original Recipe at WaBeef.org
INGREDIENTS:

1 can of Irish Death for you.

  • 12 ounces thinly sliced deli Corned Beef or Pastrami
  • 2 tablespoons butter, softened
  • 8 slices rye or pumpernickel bread
  • 8 slices reduced-fat Swiss cheese
  • 1-1/2 cups drained sauerkraut
  • 1/4 cup Thousand Island Dressing
  •  

COOKING:

  1. Lightly spread butter on one side of each slice of bread.

  2. Prepare Thousand Island Dressing.

    Thousand Island Dressing:
    Combine 1/2 cup mayonnaise, 1/2 cup ketchup, 1/4 cup drained sweet pickle relish, 2 teaspoons distilled white vinegar and 1 teaspoon Worcestershire sauce in medium bowl. Cover and refrigerate at lease 1 hour.

  3. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices butter side up.

  4. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese. Serve with additional Thousand Island Dressing, as desired.

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