St. Patty’s Day Big Green Egg Recipes
Let us help you be lucky on St. Patty’s Day with some great recipes for your family!
Irish Beef Stew
4 tbsp vegetable oil, divided
3 lbs boneless beef chuck roast, cut into 1 inch cubes
3 tbsp Dizzy Gourmet® Cosmic Cow™ Seasoning
2 medium onions, chopped
3 stalks celery, chopped
3 tbsp all-purpose flour
1 tbsp minced garlic
1 tbsp tomato paste
2 tsp chopped fresh thyme
1 tsp salt
¾ tsp black pepper
20 ounces Irish stout
1 cup beef broth
3 carrots, peeled and cut into 1 inch cubes
4 turnips, peeled and cut into 1 inch cubes
4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
¼ cup finely chopped fresh parsley
Set EGG for direct cooking at 350°F/177°C.
Sprinkle Cosmic Cow™ evenly over beef. Place Dutch Oven on the cooking grid and add 2 tbsp oil; heat until almost smoking. Cook beef about 10 minutes until browned on all sides. Remove beef from Dutch oven.
Add remaining 2 tbsp oil to Dutch oven; add onions and celery and cook about 10 minutes or until softened and onions are translucent. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.
Add Irish stout and return beef to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender. Stir in parsley.
Serve with warm Irish Soda Bread.
Irish Creme Cupcakes
Jameson Caramel Sauce
1 cup Dixie Crystals sugar
1⁄4 cup water
6 Tablespoons Jameson Irish Whiskey
1⁄4 cup heavy cream
1⁄4 teaspoon salt
1 cup Guinness
1 cup butter
3⁄4 cup cocoa powder
2 cups flour
2 cups Dixie Crystals sugar
1 1⁄2 teaspoons baking soda
3⁄4 teaspoon salt
2/3 cup sour cream
1⁄2 cup butter, room temperature
3 cups Dixie Crystal’s confectioners sugar
1⁄4 cup – 1⁄2 cup Bailey’s
Add sugar and water in a saucepan. Combine whiskey, cream, and salt in a measuring cup and set aside. Bring sugar to a boil over medium high heat, without stirring, until the sugar is deep golden brown. It takes about 5 to 10 minutes. Remove the pan from the heat and add the cream. Whisk until it is smooth.
Add the Guinness and butter to a medium saucepan, bring to a simmer over medium heat. Add cocoa and whisk until smooth. Cool. Whisk flour, sugar, baking soda, and salt in a large bowl. Beat the eggs and sour cream in the bowl of an electric mixer. Add the Guinness mixture and beat until combined. Add the flour mixture and mix until just combined.
Set EGG for indirect cooking (with convEGGtor) to 350°F/177°C. Divide the batter evenly among two muffin tins lined with paper liners and cook in EGG for 17 to 20 minutes. Cool completely on a wire rack.
Beat the butter in the bowl of an electric mixer. Add 1 cup sugar, beat until combined, gradually add remaining sugar. Add the Baileys until the frosting is desired consistency. Add more Bailey’s or sugar if needed.
Frost cupcakes with frosting and drizzle with caramel.