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The complete St. Patrick's Day recipe primer

Bring a bit of Ireland into your kitchen this St. Patrick's Day. Some of the best of Ireland to be imported into the States, Bailey's Irish Creme and Guinness, are used in these unique recipes by chef Matthew Murphy, originally from Dublin, Ireland. The chef at the Ritz Carlton in New Orleans, he was invited on "Today" to share his favorite recipes from his homeland.

Roasted Guinness Marinated Prime Rib of Beef With Bubble and Squeak
Servings:

Serves 4

Ingredients

    • 6 to 8 pound prime rib roast
    • 2 bottles of Guinness
    • 1 cup brown sugar
    • 1 cup whole grain mustard
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon salt
    • 1 ounce butter
    • 2 medium onions, finely chopped
    • 8 ounces cabbage, sliced and boiled (Brussels sprouts can be substituted)
    • 2 pounds peeled potatoes, cooked and roughly mashed
    • 6 ounces sharp cheddar cheese, diced
    • 3 pats butter

Preparation

Baking Directions:

Marinate the beef in Guinness for about 4 hours in a covered container, turning every hour.  Mix the brown sugar, mustard, salt and pepper into a thick paste and rub onto the beef.  Roast in a 325 degree F oven for about 1 to 1-1/2 hours.  Check after an hour.  For a medium rare roast, the temperature should be around 135 degrees F or 145 degrees F. After removing the beef from the oven, allow it to rest for 15 to 20 minutes before carving.Heat the butter in a large skillet and sauté the onion until it begins to brown.  Add the cabbage and allow the skillet to come back up to heat.  Add the potatoes and cook over a medium heat.  As the mixture is turned with a spoon, the potatoes bubble and the cabbage squeaks.  I like to allow the potatoes to crisp around the edge and then fold in.  For a twist on this old dish I add cheddar cheese.  Do not overmix.  Place the pan in a 350° oven with pats of butter on top and bake until golden brown.

Irish Lamb Stew
Servings:

Serves 8 people

Ingredients

    • 2 ounces vegetable oil
    • 2 ounces flour
    • 2 pound diced stewing lamb
    • 2 medium onions sliced
    • 1/2 head of diced celery
    • 2 medium carrots (peeled and cut into half moons)
    • 2 small leeks, diced
    • 4 potatoes peeled and diced largely
    • 2 bay leaves
    • 1 large sprig of thyme
    • 1 small sprig of rosemary
    • 1 gal beef stock
    • Salt and pepper
    • Garnish with chopped parsley

Preparation

Baking Directions:

Use a heavy gouge pot.  Set the temperature on high and add oil.   Season the diced lamb with salt and pepper.  Then toss the lamb and the flour together.  Add the lamb to the pot and allow it to brown.  Combine onions and leeks along with the rest of the ingredients.  Note:  The potatoes are not added until 40 minutes from the end of the cooking preparation (about an hour after the beginning of cooking time).   Bring to a boil and then allow the stew to cook for about 1-1/2 to 2 hours.

Serving Directions:

To serve, season with salt and pepper and remove the thyme, rosemary and bay leaves.  “The next day, the stew tastes even better.   The flavors meld together quite nicely.”

Bailey's Creme Brulee

Ingredients

    • 7 large egg yolks
    • 1 large whole egg
    • 2/3 cup granulated sugar
    • 1 shot espresso
    • 1-1/4 cups whole milk
    • 2-1/4 cups heavy cream
    • 2 ounces Bailey's Irish Cream liquor
    • 1/4 cup mixed brown and white sugars
    • 1 cup cream, whipped and sweetened
    • 1/4 cup pecans, toasted and chopped

Preparation

Baking Directions:

Whisk egg yolks, whole egg and granulated sugar.  Slowly add espresso, Bailey's, milk and cream.  Pour custard into individual brulee dishes or ramekins.  Place in a deep baking dish and add enough water to reach halfway up the brulee dishes.  Bake for 40 to 45 minutes at 325 degrees F until set.  Remove from oven and chill.When ready to serve, top brulee with blended sugars.  Caramelize sugar with a small torch or under a broiler.  Allow sugar to cool.  Fold pecans into the whipped cream and spoon on top of brulee.

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