The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits.
Hilden Brewing Company in Lisburn, County Antrim, is Ireland’s oldest independent brewery. Established in 1982 to reintroduce the tradition of a local brewery making beers of quality and taste, the brewery is housed in nineteenth-century stables. It’s open daily for tours and tasting, and its Tap Room restaurant is as popular with locals as it is with visitors. This beef casserole dish, which is served at the restaurant, is made with Scullion’s Irish ale, one of three brewed at Hilden. Topped with a cheesy Cheddar cobbler, the dish can be prepared in advance, with the cobbler added just before serving time.
Serves 4 to 6 as a main course
FOR THE CASSEROLE:
2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds beef brisket, cut into 1/2-inch-wide strips
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
2 cups Scullion's Irish ale or similar premium ale
2 cups homemade beef stock or canned low-sodium beef broth
1 cup (4 ounces) shredded Kerrygold Vintage Cheddar
1/2 teaspoon Tabasco sauce
1/2 to 2/3 cup water
1 tablespoon milk
To make the casserole: In a large bowl or resealable plastic bag, combine the flour and salt and pepper to taste, Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quatt casserole dish,
In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook for 2 to 3 minutes, or until soft but not browned.
Add the beef and cook for 3 to minutes, or until browned on all sides.
Add the carrots and celery and stir to coat. Stir in the ale, stock or broth, tomato puree, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
To make the cobbler:Preheat the oven to 350 degrees F.
Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary.
Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk.
Bake for 30 to 3 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately.
