Irresistable Irish Soda Bread

Irresistable Irish Soda Bread

This is the best Soda Bread I've ever eaten! CW

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.  Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Allrecipes.com, made 1st time on St. Patty's Day, 2007.  This bread is really good!

Guinness Stew

Guinness Stew

1.5 – 2 lbs. beef for stew

Garlic Salt & Pepper

3 Tbs olive oil

1 large onion, chopped coarsely

1 stalk celery, cut into ½” slices

1 packet beefy onion soup mix

1 can Cream of Mushroom with Roasted Garlic soup

1 bottle Guinness

1 tsp sugar

3-4 cups water

2 cups baby carrots, cleaned

4 medium potatoes, peeled and cut into bite-sized chunks

Heat oil in a Dutch Oven.  Add the beef chunks, season with garlic salt & pepper and brown well.  Stir in onions and celery and cook about 5 minutes.  Add the onion soup mix, mushroom soup, Guinness, sugar and water.  Stir until combined.  Bring to a boil, reduce heat and simmer about 4 hours, replacing water periodically as it evaporates to keep about the same level you started out with. About 1 hour before you want to serve dinner, add the carrots and cook about 15 minutes.  Add the potatoes and cook until done.  Taste and add salt or pepper to taste, if necessary.

Guinness Braised Sirloin

Guinness Braised Sirloin

Sirloin steaks, 1-inch thick

Garlic Salt & Pepper to taste

2 tbsp olive oil

1 large onion, sliced

1 tsp sage

3 splashes Hot Sauce

1 bottle Guinness

Water

Season the steaks with garlic salt and pepper and brown them well in the olive oil in a heavy skillet. Add the onion, sage, hot sauce, Guinness and enough water to cover the meat. Bring to a boil, reduce heat and simmer gently for an hour or until the meat is very tender and the liquid has mostly evaporated.

Good and easy with Cheesy Mashed Potatoes and Corn.