Irish Bubble and Squeak

Want to try something new this St. Patrick’s Day?!  This recipe is a fun twist on the traditional corned beef and cabbage dinner.  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.  And since it uses all the ingredients of the traditional meal, it is a great way to use up leftovers after the holiday!

The Irish Bubble and Squeak is a traditional Irish dinner named for the sound that the ingredients make when boiling together in the pan.  It’s festive, comforting and delicious- perfect for your St. Patrick’s Day celebrations!

Irish Bubble and Squeak

Serves: 6-8

Total Time: 1.5 hours

Filling:

2 lbs. Boars Head Corned Beef, cut into ¼ inch cubes (or leftover corned beef brisket)

2 lbs. russet potatoes, peeled, cut into ½ inch cubes

1 lb. turnip, peeled, cut into ½ inch cubes

1 lb. carrot, peeled, cut into ½ inch lengths

4 tbsp. (half stick) butter

1 head cabbage, cored and sliced into ¼ inch shreds

2 white onions, thinly sliced

¼ cup flour

1 can Guinness (or similar good quality stout)

Irish Soda Bread Dumplings:

2 cups flour

2 tsp. sugar

¾ tsp. baking soda

¾ tsp. kosher salt

2 tbsp. butter, melted

½ cup raisins

1 tbsp. caraway seeds

1 cup buttermilk

To make the filling, place the corned beef, potatoes, turnip and carrot in a large stock pot and cover with water.  Bring to a simmer over medium heat and cook until the vegetables are fork tender, about 30 minutes.  Remove from the heat, strain and reserve the meat and vegetables.

In a large stock pot melt the butter over medium heat.   Add the onion and cabbage and cook, stirring often, until the vegetables are softened, about eight minutes.  Slowly stir in the flour and continue cooking for five minutes, stirring frequently.  Slowly stir in the Guinness and bring to a simmer, stirring frequently.  Add the corned beef and the cooked vegetables.  Remove from the heat and carefully pour into a 10″ by 13″ casserole dish.

To make the dumplings, mix the flour, sugar, baking soda and salt in a large mixing bowl.  Stir in the butter, raisins, caraway seed and buttermilk.  It can be a little lumpy.  Drop the dumpling batter by tablespoon-full onto the top of the filling.  Try to disperse it evenly.  The dumplings should not touch.

Cover tightly with foil and bake in a 350 degree for 30 minutes.   Remove the foil and continue cooking until the top of the dumplings are browned and the filling is bubbly, about 15 more minutes.

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What is your favorite Irish dish to serve on St. Patrick’s Day?