St. Patrick’s Day is a couple of weeks away and many festivities are already planned throughout the month. I am sharing a fantastic side dish, Red Potato Salad with Warm Beer Dressing. This is perfect to serve with many of your Irish dishes, or even non-Irish dishes! This recipe is from the McGuire’s Irish Pub cookbook.
Unlike most traditional potato salads this one does not have eggs or mayonnaise, but rather beer and vinegar. The beer is combined with vinegar, onions, and sugar and cooked over medium-high heat. This reduction is then blended in a food processor (or blender) with olive oil to make a wonderful tangy dressing for the potato mixture. It’s best served warm but is also good left over, the next day, straight from the fridge.
Red Potato Salad with Warm Beer Dressing
- 2½ lb. unpeeled red potatoes
- ½ c. thinly sliced red onions
- ¼ c. chopped fresh parsley
- 6 tbsp. olive oil, divided
- ½ c. minced yellow onions
- ¾ c. dark beer or ale, preferable stout
- ¼ c. balsamic vinegar
- 2 tsp. granulated sugar
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 20 turns freshly ground black pepper
- 2 tbsp. chopped fresh chives
- In a large pot over high heat, cover the potatoes with water and bring to a boil. Cook until tender, 20 to 25 minutes. Drain and cut the potatoes, unpeeled, into ¼" slices. Place the potatoes in a large bowl.
- Add the red onion slices and the parsley and gently toss them all together.
- In a saucepan heat 2 tbsp. of the oil over medium heat. Add the minced onions and cook until soft and golden, 4 to 5 minutes. Increase the heat to medium-high, stir in the beer, vinegar, and sugar, and bring to a boil. Cook over medium-high heat, stirring often, about 5 minutes.
- Pour the beer mixture into a food processor or blender and add the mustard. With the food processor or blender running, slowly stream in the remaining 4 tbsp. oil and puree until emulsified. Stir in the salt and pepper.
- Pour the dressing over the potatoes and red onions and toss gently, being careful not to break up the potato slices.
- Sprinkle with chopped chives and serve warm.
Golden Balsamic Vinegar was used in this recipe.
When we first married I depended heavily on McCormick’s Seasoning packets. That is the only way I made beef stew for YEARS! About 15 years ago I found a beef stew recipe in a church cookbook. That recipe was a little different from the one it has become today. However, just like this recipe the original stew recipe had a beer in it. Yep, you read that correctly, I got that recipe from a church cookbook. Some of you reading this may know that I’m a Baptist preacher’s daughter. Well, I can assure you that it was not in one of my beloved Baptist cookbooks. Now, I am not a beer drinker, nor have I ever been, but I do like to cook with it. It lends such a rich, wonderful flavor that you can’t get from anything else.
I found this interesting tidbit at food network.com…
“Why cook with beer? Beer adds a rich, earthy flavor to soups and stews that makes them taste like they’ve been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don’t worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.”
Read more at: http://www.foodnetwork.com/holidays-and-parties/articles/cooking-with-beer.html?oc=linkback
Like I mentioned, the recipe has evolved over the years. I have slowly made it my own. At the suggestion of my friend, Melanie, I use chuck roast in this stew. I cut it into approximately 2-inch cubes a day or two before preparing the stew. Put the beef into a large ziplock bag, place the bag in a large bowl, then let the beef stand in the refrigerator at least 24 hours. When you are ready to prepare the stew, drain the meat and dry each piece using paper towels. I usually do this by lining a large sheet pan with paper towels, spread the beef in a single layer and then blot it dry with additional paper towels. At this point, I remove the paper towels and sprinkle with salt, pepper, and flour. Toss to coat on the pan. Then it’s time to start browning the beef.
This recipe makes a huge pot of stew. I make my stew in a 5-quart crock pot, and it is almost full. Skim off as much fat as possible before serving. After it has been refrigerated, you can remove the fat that rises to the top.
- 4 to 5 lb. beef chuck roast, cut into 2-inch cubes
- vegetable oil
- salt and pepper to taste
- flour to coat
- 6 carrots, peeled and coarsely chopped
- 6 medium potatoes, peeled and quartered or cut smaller if using large potatoes
- 1 lg. onion, quartered
- 1 lb. mushrooms, optional
- 12-oz. amber beer
- 32-oz. beef broth
- 1 tsp. paprika
- ½ tsp. hot sauce
- 4 to 5 sprigs fresh thyme
- Additional salt and pepper
- Heat oil in a large Dutch oven. Sprinkle beef cubes with salt and pepper, then coat with flour. Brown the beef in the Dutch oven. Work in batches and do not over crowd the pan. Add more oil when needed.
- Remove the beef from the Dutch oven and place into a large crock pot.
- Add the carrots, potatoes, onion, and mushrooms.
- Add the beer, beef broth, paprika, hot sauce, thyme, salt, and pepper.
- Cover and cook on high for 4 to 5 hours or low for 8 hours.
Do you love the beer cheese fondue at The Melting Pot? If so, you are going to love this new recipe. I have a plastic container full of magazine clippings. I should probably throw them away, but occasionally I will come across a gem. This recipe is based on a recipe that I found in that box. I made a few changes, because some ingredients are not available in this part of the country. The results are great though! This is a delicious and creamy dish!
Beer Macaroni and Cheese
- 16-oz. elbow macaroni
- ¼ c. butter
- ¼ c. all-purpose flour
- 1 tbsp. Coleman's ground mustard
- 1 tsp. kosher salt
- ¾ tsp. white pepper (black pepper is fine)
- 2½ c. milk
- ¾ c. amber beer
- ¼ c. heavy whipping cream
- 3 c. shredded Cheddar cheese, divided
- 2 c. shredded Monterey Jack cheese
- 1 tbsp. grated Parmesan cheese
- Cook macaroni according to package directions for al dente.
- Meanwhile, in a Dutch oven, heat butter over medium-high heat. Stir in flour, mustard, salt, and pepper until smooth; gradually whack in the milk, beer, and cream. Cook, stirring until thickened.
- Reduce heat and stir in 2 c. Cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted.
- Drain macaroni; stir in sauce. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese.
- Bake at 400°F, uncovered, until golden brown and heated through. Let stand 5 minutes before serving.