Saint Patrick was a gentleman, who through strategy and stealth,
Drove all the snakes from Ireland, here’s a toasting to his health.
But not too many toastings lest you lose yourself and then,
Forget the good Saint Patrick and see all those snakes again

Well, Faith and Begorra, It’s time again for that green beer/Jameson’s hangover and boiled beef, or as we Americans call it, St Patrick’s Day. I’m sure most, if not all, of you are aware that the Irish do not now and have never eaten corned beef on March 17 of any year going back to 461 A.D. when St. Patrick is said to have died and was made the patron saint of Ireland. However it is a great time to eat corned beef because every store has it on sale. (I usually buy a couple and freeze them to have when the prices go back up.)
In truth, the Irish still eat little beef and on this sacred day, usually feast on a leg of lamb, potatoes (of course), and root vegetables in season, such as carrots, parsnips, rutabagas, and beets, usually boiled Another choice is a rich lamb stew, a fish stew or a savory shepard’s pie..
The weather and timing is perfect for a belly warming stew. (Even though we are experiencing a shot of spring right now, it’s a just short hint of what is to come, folks.)
It’s that time of year when the gray is starting to get you down, you are getting cranky about whatever you have given up for Lent, taxes are looming and you have watched all the Netflix you can handle. It’s the perfect time to get out the spring garden catalogs, make a delicious rich Irish lamb with seasonal vegetables and, of course, potatoes and never forget the cabbage.
Another must have is traditional Irish Soda bread to dunk in the gravy.
If you are not a lamb fan, chuck beef is a perfectly acceptable substitute.
This recipes are easy and delicious and as always I will give you options, to make the recipes yours.

Traditional Irish Lamb Stew
Adapted from a recipe by James Villas from Stews, Bogs and Burgoos
Makes 4 to 6 servings

*3 medium potatoes peeled and cut crosswise into ½ inch slices
*2 medium onions cut into ½ inch slices
*3 medium sized carrots, peeled and cut into 1/2 inch rounds
*1 medium parsnip, peeled and cut into ½ inch slices
*2 12 lbs. Boneless lamb shoulder, trimmed of excess fat and cut into 1 inch pieces
The same amount of beef will work, and if you are using beef think about adding a can of tomato paste or sauce.
*1 teaspoon dried thyme, crumbled, or 1 T fresh thyme chopped fine
*2 T Worcestershire sauce
*2 cups beef broth, preferably homemade, but no bullion cubes please
*Optional: 1 small or ½ medium head cabbage,trim and cut into 4-6 wedges

In a large heavy pot, layer half the potato slices on the bottom followed by half the onion slices, carrot rounds and parsnip slices. Layer the lamb pieces on top, season with salt and pepper the sprinkle the thyme and Worcestershire sauce. Finish with the remaining potatoes and onions and pour the broth over all. Bring to a simmer, cover and cook on low until lamb is very tender, about 1 1/4-1/2 hours. If using, add the cabbage wedges at about 1 ¼ hours and cook for 15-20 minutes more, until cabbage is al dente.
Serve in warm bowls with the soda bread and a good Irish butter.

Options:
*Chicken stock is a good substitute, if beef broth is not available.
*Add 1 cup frozen peas just before serving so that peas are just heated through.
*Add a cup of good dry white or red wine with the broth.
*If parsnips are not your thing, try 2 cups of diced acorn or any winter squash
Instead of cabbage, any chopped greens (2 cups or more) such as chard, mustard, kale, or collards, the last half hour of cooking.
*I know this is going to sound strange, but adding a couple of smooshed anchovies at the end of cooking gives any stew a richer umani.
*If the sauce is too runny for your liking, make a slurry of 3 T’s of cornstarch or flour and 1 cup cold water and slowly add at the end of cooking, stirring while it thickens.
*Irish Soda Bread
*4 cups bread flour
*1 T baking powder (double acting)
*1t salt
*¾ t baking soda
*2 cups buttermilk
*Optional: 1 cup raisins or currants, rinsed in hot water and patted dry
*1 T caraway seeds
* 1 T of sugar
You can brush the rounds with melted butter before you put them in the oven for a crispier crust.

Preheat oven to 350 degrees. In a large bowl sift together the flour, baking powder, salt and baking soda and, if using, stir in the raisins and caraway seeds. Add the buttermilk and mix until it forms a dough. Turn the dough onto a well floured surface and knead it for one minute. Cut the dough in half and with floured hands, shape each half into a round loaf. Place the loaves on a lightly greased baking sheet. Cut an X approximately ¼” deep, cross the tops of the loaves with a slim knife and bake for 45-55 minutes or until a tester or toothpick comes out clean. Transfer loaves to racks and let them cool.
Enjoy this traditional Irish meal with a cold (green) beer or a pinot noir and raise a glass to the Irish for giving us this day to celebrate.

Heidi Cotler is a self taught, certified culinary instructor who has loved playing with food for over 40 years. While working at Tower Records as Tower Books Vice President, she began teaching at Home Chef and has taught at Beyond Pots & Pans in Stockton, the Sacramento Natural Foods Coop, and Shallots Cooking School in Vacaville. After retiring from Tower, Heidi was co-owner of Spice for Life, a personal catering company focused on clients who required a special diet.
She now teaches private parties the joy of cooking and playing with food.

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