Drop the dumpling batter by tablespoon-full onto the top of the filling. Stir in the butter, raisins, caraway seed and buttermilk. To make the dumplings, mix the flour, sugar, baking soda and salt in a large mixing bowl. Remove from the heat and carefully pour into a 10″ by 13″ casserole dish. Add the corned beef and the cooked vegetables. Slowly stir in the Guinness and bring to a simmer, stirring frequently. Slowly stir in the flour and continue cooking for five minutes, stirring frequently. Add the onion and cabbage and cook, stirring often, until the vegetables are softened, about eight minutes. In a large stock pot melt the butter over medium heat. Remove from the heat, strain and reserve the meat and vegetables. Bring to a simmer over medium heat and cook until the vegetables are fork tender, about 30 minutes. To make the filling, place the corned beef, potatoes, turnip and carrot in a large stock pot and cover with water. carrot, peeled, cut into ½ inch lengthsġ head cabbage, cored and sliced into ¼ inch shredsġ can Guinness (or similar good quality stout) turnip, peeled, cut into ½ inch cubesġ lb. russet potatoes, peeled, cut into ½ inch cubesġ lb. Boars Head Corned Beef, cut into ¼ inch cubes (or leftover corned beef brisket)Ģ lbs. It’s festive, comforting and delicious- perfect for your St.
The Irish Bubble and Squeak is a traditional Irish dinner named for the sound that the ingredients make when boiling together in the pan. And since it uses all the ingredients of the traditional meal, it is a great way to use up leftovers after the holiday! It features all the classic flavors of salty beef and hearty vegetables, cooked in Guinness and butter, then topped with fluffy Irish Soda Bread dumplings. Patrick’s Day?! This recipe is a fun twist on the traditional corned beef and cabbage dinner.
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