Pressure-cooked Cabbage With Guinness Braised Beef & Carrots

It’s no surprise we’re sharing a somewhat traditional Irish meal today. Most of the world is recognizing St. Patrick’s Day and we’re no different. We love green, Shamrocks, four-leaf clovers and I suppose most of you enjoy beer from time to time.

While Irish food is not generally known for robust flavors or being a diverse cuisine, I found some inspiration to create this beer-based beef in some chatter I had with friends on Twitter. I’m not a beer drinker so it was especially fun making the meat and tasting it along the way. I underestimated the flavor of the full-bodied stout, hence a super-quick boil to reduce it down some was necessary.  The result was a great balance of healthy and light cabbage and aromatic beef achieved with some of my pantry staples.

Read the rest of today’s column and get the recipe here on Dean & DeLuca’s ‘Gourmet Food Blog’.

Eat well, love unapologetically, pray with true intention, and take care of yourself.

Follow the sexy & delicious fun on

TWITTER | FACEBOOK | INSTAGRAM | GOOGLE+ |YOUTUBE

Don't forget to check out my debut cookbook!