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Friday, March 14, 2008

OCB St. Patty's Day Recipe #3

Only three days to go until people ruin their beers by adding green food colouring, which I'm sure drive the people of Ireland bonkers! Yes, I said bonkers.

Here is the third recipe created by Chef Ezra Title in conjunction with the Ontario Craft Brewers.

Irish Stew with Brick’s Waterloo Dark, Black Trumpet Mushrooms & Fingerling Potatoes

2 ½ lbs. lamb shoulder, 1 inch cubes
2 Tsp. pure olive oil
1 Tsp. unsalted butter
2 medium onions, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves
2 Tsp. flour
¼ Cup white wine
1 bottle Waterloo Dark beer
3 Cups stock (chicken, lamb)
10 fingerling potatoes, cut in half lengthwise
½ lb. black trumpet mushrooms, trimmed & washed
2 Tsp. Crème Fraiche
1 Tsp. prepared horseradish
Salt & Pepper

Heat the olive oil and butter on medium high heat in a medium size pot, season the lamb with salt and pepper and brown the lamb on all sides. Remove the lamb and sauté the onions, carrots, celery and garlic on medium heat. Season the vegetables with salt and pepper, add the flour and continue cooking for 3 minutes.

Deglaze the pot with the white wine and reduce by three quarters. Add the beer, bring it to a boil and simmer for five minutes. Place the lamb back into the pot, cover with chicken stock and cook until lamb is extremely tender, approximately 45 minutes.

Add fingerling potatoes to the pot and cook until they are tender, another 20-25 minutes. Saute the black trumpet mushrooms in a separate pan and add them to the pot. Stir in the crème fraiche and horseradish and check for seasoning. Add salt and pepper if needed.


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