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A taste of Ireland, in keeping with the season

Here’s a great easy Irish recipe … just in time for the day after St. Patrick’s Day!

Although it was originally a religious holiday to celebrate the binging of Christianity to Ireland whereby Catholics and Protestants would come together once a year, it has also evolved into a celebration of Irish heritage and traditions.

Even though many of us might recognize it here, it’s actually a public holiday in the province of Newfoundland and, of course, in Ireland itself. They say everybody’s Irish on St. Patrick’s Day – does this not mean we should all get the day off?

The Irish church will lift any Lenten restrictions from eating and drinking for the day, which is why you’ll see such great feasting and partying taking place.

This dish is hearty but is actually friendly to a low-carb diet.

No true-blooded Irishman, would be caught dead eating this without a big pile of potatoes!

As much as potatoes are part of Irish culture, they didn’t exist there until the 15th century when they were brought over from the Americas. They grew well on their rugged terrain.

Green is certainly a colour associated with the Irish partly because of their hilly, grassy landscape, but also because as well as potatoes, and other root vegetables, things like cabbage leeks and celery also grow well there.

For those us living in Waterloo Region, you could almost call St. Patrick’s Day the Irish Oktoberfest or the other way around. In that vein, this dish would also be very friendly in Bavarian cuisine.

Food is one of the great ways to unite the world!

Irish Beef & Cabbage

Recipe by America's Test Kitchen
Servings

4

servings

No true-blooded Irishman, would be caught dead eating this without a big pile of potatoes!

Ingredients

  • 2 Tbsp. olive oil

  • 1 lb lean ground beef

  • 1/2 lb smoked sausage, sliced

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 small head cabbage, rough chopped

  • 4 average carrots, diced

  • 1 Tbsp. cider vinegar

  • 1/2 cup BBQ sauce

  • 1/2 tsp. each caraway, allspice

  • 1/2 tsp. chili flakes (optional)

  • Salt and pepper to taste

Directions

  • Heat oil in deep saucepan over medium heat and add beef. Stir to brown lightly and add onions and garlic.
  • Continue to stir occasionally and add in cabbage and carrots and allow to take on a bit of colour.
  • Add in seasoning, sausage, and liquid and allow to simmer on low heat until tender and flavours combine.
  • If a little dry while cooking, add splash of water or stock to prevent from burning or drying out.

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