My Global Food Challenge

Ireland (3)

Guinness® Corned Beef (Ireland)

“Corned beef is covered in Irish stout and brown sugar then slow roasted in the oven until tender. This St. Patrick’s Day staple is so good your friends and family may request it all year long.”

Yield: 16 Servings


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.

Link to My Post on Ireland:

Cuisine: Irish

Main Ingredient: Corned Beef


Irish Potato Casserole (Ireland)

Yield: 6 Servings

“Everyone will love this one. It ‘s pure comfort food. Shredded potatoes, onions, eggs and melted butter are combined and put into a large casserole, and then topped off with milk and a sprinkle of cheese. Bakes up bubbly and beautiful.”


2 cups peeled and shredded potatoes
1/2 cup melted butter
2 eggs, beaten
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Butter a 1.5 quart baking dish.

In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.

Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.

Link to My Post on Ireland:

Cuisine: Irish

Main Ingredient: Potato


Apple-Pear Chutney (Ireland)

“Delicious with blue cheese, soft and semi-soft cheese.”

Yield: 2-3 cups


1/2 cup golden raisins
1/2 cup raisins
1/3 cup Poire William or pear brandy
2 Bosc pears, cored and cut into 1/2-inch pieces
2 Forelle pears, cored and cut into 1/2-inch pieces
1/3 cup sugar
1/3 cup lemon juice
One 3-inch piece fresh ginger, peeled and grated
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
1/4 teaspoon cayenne pepper


In a small saucepan over medium heat, combine raisins and pear liqueur. Simmer for 6 to 8 minutes, or until most of the liquid is absorbed.

Add pears, sugar, lemon juice, ginger and stir well. Return to simmer, reduce heat to medium-low, and cook for about 30 minutes, stirring gently once or twice, or until the pears are soft and the juice begins to thicken.

Stir in the apple and cayenne and cook for about 30 minutes more, or until the liquid is syrupy. Transfer the chutney to a clean jar with a tight-fitting lid and let cool completely. Cover and refrigerate for up to 4 weeks.

Link to My Post on Ireland:

Cuisine: Irish

Main Ingredient: Apples/Pears

File:Ireland in Europe (-rivers -mini map).svg

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