| 1 | Scottish Mince Pie | 45 m | 40 m | 1 1/2 pounds lean ground beef, 1 large onion, minced, 1/8 teaspoon beef bouillon granules, 4 cups water to cover, 2 tablespoons cornstarch, 1/4 cup water, 1 recipe pastry for a 9 inch double crust pie | * Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain. * Add water to cover cooked beef, add onions and enough bouillon granules to ta |  |
| 2 | Irish Bacon And Cabbage Soup | 15 m | 30 m | 1/2 pound Irish bacon, diced, 2 large potatoes, peeled and cubed, 1 (15 ounce) can diced tomatoes with juice, 1 cup chicken stock, or as needed, Salt and black pepper to taste, 2 cups thinly sliced dark green Savoy cabbage leaves | * Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat. * Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender. * Stir in cabbage and allow the soup to simmer for a few minutes longer before serving. |  |
| 3 | Ferg's Ulster Fry-up | 5 m | 25 m | 2 thick slices Irish bacon, 2 sausages, 1 soda bread farl, sliced in half horizontally, 2 potato bread farls, 1 tablespoon vegetable oil, or as needed, 2 slices black pudding, 1 tomato, halved, 2 eggs | * Preheat oven to 300 degrees F (150 degrees C). * In a large non-stick skillet over medium heat, cook the bacon and sausages, until they are browned. Reserving the fat in the pan, transfer to a heat resistant dish. Keep warm in the oven. * Fry both sides of the potato and soda farls in the reserved fat for a few minutes, or until they are golden and crispy. Meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves. Transfer everything to the dish in the oven to keep warm. * Crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary. Fry until egg whites are set but yolks are still runny, or to your liking. Divide everything onto 2 separate plates and serve immediately. |  |
| 4 | Mushy Peas II | 5 m | 5 m | 2 tablespoons olive oil, 1 bunch green onions, chopped, 1 teaspoon chopped fresh mint, 1 pound frozen green peas, thawed, 2 tablespoons butter, 1/2 teaspoon sea salt and ground black pepper to taste | * Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper. |  |
| 5 | Beef Wellington | 30 m | 30 m | 2 1/2 pounds beef tenderloin, 2 tablespoons butter, softened, 2 tablespoons butter, 1 onion, chopped, 1/2 cup sliced fresh mushrooms, 2 ounces liver pate, 2 tablespoons butter, softened, salt and pepper to taste, 1 (17.5 ounce) package frozen puff pastry, thawed, 1 egg yolk, beaten, 1 (10.5 ounce) can beef broth, 2 tablespoons red wine | * Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. * Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. * Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. * Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. * Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. * Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef. |  |
| 6 | Cawl (Traditional Welsh Broth) | 1 h | 2 h | 2 quarts water, 12 ounces beef shank, 2 large onions, chopped, 2 large carrots, sliced, 1 rutabaga, diced, salt and pepper to taste, 4 potatoes, peeled and quartered, 2 leeks, sliced, 1 small head cabbage, sliced, 2 tablespoons chopped fresh parsley | * Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces set aside. Skim fat from surface of stock, or strain through a fine sieve. * Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender. |  |
| 7 | Cock a Leekie Soup | 10 m | 1 h 30 m | 4 pounds chicken thighs, bone in, skin removed, 10 cups water, 1 onion, chopped, 1/3 cup barley, 1 (10.5 ounce) can condensed chicken broth, 7 leeks, sliced, 2 stalks celery, thickly sliced, 1 sprig fresh thyme, chopped, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon ground black pepper | * In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. * Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender. |  |
| 8 | Vegetarian Haggis | 20 m | 1 h | 1 tablespoon vegetable oil, 1 medium onion, finely chopped, 1 small carrot, finely chopped, 5 fresh mushrooms, finely chopped, 1 cup vegetable broth, 1/3 cup dry red lentils, 2 tablespoons canned kidney beans - drained, rinsed, and mashed, 3 tablespoons ground peanuts, 2 tablespoons ground hazelnuts, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1 1/2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 pinch ground cayenne pepper, 1 1/2 teaspoons mixed spice, 1 egg, beaten, 1 1/3 cups steel cut oats | * Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes. * Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan. * Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm. |  |
| 9 | English Trifle to Die For | 15 m | 30 m | 1 (9 inch) sponge cake, cut in cubes, 1 cup seedless raspberry jam, 8 ounces fresh raspberries, 10 fluid ounces heavy cream, 3 egg yolks, 3 tablespoons white sugar, 10 fluid ounces heavy cream, 2 ounces sliced almonds | * Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. * Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. * While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. * Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. |  |
| 10 | Irish Chicken and Dumplings | | | 2 (10.75 ounce) cans condensed cream of chicken soup, 3 cups water, 1 cup chopped celery, 2 onions, quartered, 1 teaspoon salt, 1/2 teaspoon poultry seasoning, 1/2 teaspoon ground black pepper, 4 skinless, boneless chicken breast halves, 5 carrots, sliced, 1 (10 ounce) package frozen green peas, 4 potatoes, quartered, 3 cups baking mix, 1 1/3 cups milk | * In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. * Add potatoes and carrots cover and cook another 30 minutes. * Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. * Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. |  |
| 11 | Amazingly Easy Irish Soda Bread | 15 m | 50 m | 4 cups all-purpose flour, 4 tablespoons white sugar, 1 teaspoon baking soda, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup margarine, softened, 1 cup buttermilk, 1 egg, 1/4 cup butter, melted, 1/4 cup buttermilk | * Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. * In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. * Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes. |  |
| 12 | Guinness® Corned Beef | 20 m | 2 h 30 m | 4 pounds corned beef brisket, 1 cup brown sugar, 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®) | * Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. * Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. * Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing. |  |
| 13 | Irresistible Irish Soda Bread | 15 m | 1 h 10 m | 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. |  |
| 14 | Irish Soda Bread | 15 m | 1 h 5 m | 1/2 cup white sugar, 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 3 cups raisins, 1 tablespoon caraway seeds, 2 eggs, lightly beaten, 1 1/4 cups buttermilk, 1 cup sour cream | * Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. * In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour * Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack. |  |
| 15 | Diane's Colcannon | 20 m | 20 m | 2 1/2 pounds potatoes, peeled and cubed, 4 slices bacon, 1/2 small head cabbage, chopped, 1 large onion, chopped, 1/2 cup milk, salt and pepper to taste, 1/4 cup butter, melted | * Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. * Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. * Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately. |  |
| 16 | Scottish Shortbread IV | | | 2 cups butter, 1 cup packed brown sugar, 4 1/2 cups all-purpose flour | * Preheat oven to 325 degrees F (165 degrees C). * Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. * Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. * Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. |  |
| 17 | Irish Lamb Stew | 20 m | 2 h 25 m | 1 1/2 pounds thickly sliced bacon, diced, 6 pounds boneless lamb shoulder, cut into 2 inch pieces, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup all-purpose flour, 3 cloves garlic, minced, 1 large onion, chopped, 1/2 cup water, 4 cups beef stock, 2 teaspoons white sugar, 4 cups diced carrots, 2 large onions, cut into bite-size pieces, 3 potatoes, 1 teaspoon dried thyme, 2 bay leaves, 1 cup white wine | * Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. * Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. * Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. * Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. |  |
| 18 | Joy's Prizewinning Trifle | 30 m | | 1 (12 ounce) container frozen whipped topping, thawed, 1 (8 ounce) container sour cream, 1 (9 inch) angel food cake, 1 (3.4 ounce) package instant vanilla pudding mix, 3 kiwis, peeled and sliced, 1 pint fresh strawberries, sliced, 3 bananas, peeled and sliced, 1 (15 ounce) can crushed pineapple, drained, 1 sprig fresh mint | * In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping. * Cut the cake into thirds, horizontally. * Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. * Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving. |  |
| 19 | Sky High Yorkshire Pudding | 15 m | 35 m | 4 eggs, 2 cups all-purpose flour, 2 cups milk, 1/4 cup vegetable oil | * Preheat the oven to 450 degrees F (230 degrees C). * In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside. * Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. * Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds. |  |
| 20 | English Royalty Chocolate Chip Scones | 15 m | 15 m | 1 3/4 cups all-purpose flour, 1/3 cup white sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 5 tablespoons unsalted butter, chilled and cubed, 1/2 cup miniature semisweet chocolate chips, 3 tablespoons orange juice | * Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. * In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. * Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. * Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. |  |
| 21 | Quick and Easy Yorkshire Pudding | 10 m | 30 m | 3 eggs, 1 cup milk, 1 cup all-purpose flour, 2 tablespoons butter | * Preheat oven to 375 degrees F (190 degrees C). * In a medium bowl, beat eggs with milk. Stir in flour. Set aside. * Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. * Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden. |  |
| 22 | Irish Soda Bread I | 10 m | 1 h | 4 cups all-purpose flour, 1 cup white sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 3 eggs, 1 pint sour cream, 1 cup raisins | * Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans. * Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. * Bake loaves at 325 degrees F (165 degrees C) for 1 hour. |  |
| 23 | Fabulous Fried Cabbage | 5 m | 45 m | 2 teaspoons butter, 1 (15 ounce) can chicken broth, 1 head cabbage, cored and coarsely chopped, 1 pinch salt and pepper to taste | * Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve. |  |
| 24 | Scottish Oat Scones | 15 m | 15 m | 1 1/2 cups all-purpose flour, 2 cups rolled oats, 1/4 cup white sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup dried currants, 1 egg, beaten, 1/2 cup butter, melted, 1/3 cup milk | * Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. * In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. * Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm. |  |
| 25 | Proper English Cottage Pie | | | 1 pound lean ground beef, 1 onion, diced, 3 carrots, diced, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, 1 tablespoon Italian seasoning, 2 tablespoons chopped fresh parsley, 1 1/2 cups beef broth, 1 tablespoon tomato paste, salt and pepper to taste, 4 potatoes, peeled and diced, 1/4 cup butter, softened, 1 cup milk, salt and pepper to taste, 1/4 pound shredded Cheddar cheese | * Preheat oven to 400 degrees F (200 degrees C). * To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley. * In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate. * To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain. * Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. * Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly. |  |
| 26 | Beef and Irish Stout Stew | 30 m | 3 h | 2 pounds lean beef stew meat, cut into 1-inch cubes, 3 tablespoons vegetable oil, divided, 2 tablespoons all-purpose flour, 1 pinch salt and ground black pepper to taste, 1 pinch cayenne pepper, 2 large onions, chopped, 1 clove garlic, crushed, 2 tablespoons tomato paste, 1 1/2 cups Irish stout beer (such as Guinness®), 2 cups chopped carrot, 1 sprig fresh thyme, 1 tablespoon chopped fresh parsley for garnish | * Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat. * Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes. * Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley. |  |
| 27 | Glazed Corned Beef | 15 m | 3 h | 4 1/2 pounds corned beef, rinsed, 1 cup water, 1 cup apricot preserves, 1/4 cup brown sugar, 2 tablespoons soy sauce | * Preheat oven to 350 degrees F (175 degrees C). * Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours drain liquid. * In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef. * Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender basting occasionally with pan drippings. * Slice corned beef across grain and serve. |  |
| 28 | Scottish Shortbread II | | | 1 1/2 cups all-purpose flour, 1/3 cup white sugar, 3/4 cup butter | * Preheat oven to 350 degrees F (180 degrees C). * Blend all ingredients well. Dough will be stiff. * Press into a 9 x 9 inch buttered dish. Prick top with a fork. * Bake until pale golden brown on the edges. Cool and cut into squares. |  |
| 29 | Beef and Guinness® Stew | 30 m | 2 h 30 m | 4 slices bacon, cut into small pieces, 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces, 1 teaspoon salt, or more to taste, freshly ground black pepper to taste, 2 onions, coarsely chopped, 1/2 teaspoon salt, 4 cloves garlic, minced, 1 (14.9 ounce) can dark beer (such as Guinness®), 1/4 cup tomato paste, 4 sprigs fresh thyme, 3 carrots, cut into 1-inch pieces, 2 stalks celery, cut into 1-inch pieces, 1 teaspoon white sugar, 1/2 teaspoon freshly ground black pepper, or to taste, 2 1/2 cups chicken stock, or as needed to cover, 4 cups mashed potatoes (optional) | * Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. * Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes season with a large pinch of salt. * Cook garlic with onions until soft, about 1 minute pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. * Bring stew to a gentle simmer, stirring to combine reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. * Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. * Arrange mashed potatoes in a ring in a serving bowl ladle stew into the center of the potatoes. |  |
| 30 | Braised Corned Beef Brisket | 15 m | 6 h 15 m | 1 (5 pound) flat-cut corned beef brisket, 1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired, 1 tablespoon vegetable oil, 1 onion, sliced, 6 cloves garlic, sliced, 2 tablespoons water | * Preheat oven to 275 degrees F (135 degrees C). * Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side. * Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil. * Roast in the preheated oven until meat is tender, about 6 hours. |  |