Irish Boxty & Guinness Stew

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READY IN: 1hr 30mins
Recipe by Chesska

Boxty is one of Ireland's best-known potato dishes and for that reason, it's made it to the menu in establishments such as those run by Prime Pubs in eight Canadian cities. Executive chef Niels Kjeldsen, based at Fionn MacCool's in Toronto, shared the recipe for their Boxty. He recommends serving a salad with your favourite dressing as a side dish for this recipe. (http://www.peacecountrysun.com/2007/03/15/irish-boxty-for-st-paddys-day)

Ingredients Nutrition

Directions

  1. For the Stew:.
  2. In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
  3. Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
  4. In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
  5. For the Boxty:.
  6. In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
  7. Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
  8. Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.

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