Modern Irish Cooking | WYPR

Modern Irish Cooking

Mar 21, 2017

With St. Patrick's Day looming we thought it would be a good idea to help you think past corned beef and cabbage and take a fresh look at modern Irish cooking.  And as Chef Jerry Pellegrino of Schola Cooking School says, it seems to be high time to re-calibrate our thinking.

So with that in mind, here are a few classic Irish recipes done up for modern tastes and techniques.

Click here for recipes. 

Click on the picture above for these recipes: Irish Brown Bread, Potato Boxty, Creamed Bacon and Crispy Cabbage.

Irish Stout Braised Short Ribs


¼ cup packed dark brown sugar

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons black pepper

2 teaspoons salt

1 teaspoon dry mustard

4 lbs. boneless beef short ribs, cut into 4-inch pieces

4 medium leeks, chopped to the dark green part

3 tablespoons olive oil

4 medium carrots, chopped

3 celery ribs, chopped

2 dried bay leaves

¼ cup chopped garlic (5 to 6 large cloves)

2 cups beef broth

2 bottles stout

2 cups diced tomatoes

Put oven rack in lower third of oven and preheat oven to 375°F.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all four sides without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours. Skim off excess fat from surface of sauce. Discard bay leaves.