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’.
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5 thoughts on “Pressure-cooked Cabbage With Guinness Braised Beef & Carrots”
That looks delicious! A light and flavorful meal.
Cheers,
Rosa
QUE RICO .me encanta la col y esa carne se ve delicioso con esa ZANAHORIA! /que rico gracias
Rosa: It sure was! I Loved it all.
Carmen: estaba delcioso y super saludable… apunta la receta!
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