What's Up - Your guide to what's happening in Fayetteville, AR this week!
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march 13-19, 2022 What's up! 47 try these recipes Culinary luck of the Irish Traditional favorites for St. Patrick's Day or any day Instant Pot® Corned Beef Ingredients • 2 cups water • 1 (12 fluid ounce) can or bottle beer • 4 cloves garlic, minced • 1 (3 pound) corned beef brisket with spice packet Directions 1. Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build. 2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes. Beer Braised Irish Stew and Colcannon Ingredients Irish Stew: • 1 tablespoon vegetable oil • 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes • 2 tablespoons all-purpose flour • 1 cup coarsely chopped onion • 1 cup coarsely chopped carrot • 1 (12 fluid ounce) can or bottle dark beer • 2 bay leaves • 1 teaspoon dried thyme • 1 teaspoon salt • ½ teaspoon ground black pepper • 2 cloves garlic, minced • 2 tablespoons Worcestershire sauce Colcannon: • 3 slices bacon • 2 pounds russet potatoes, peeled and cut into chunks • 2 cups thinly sliced cabbage • ¼ cup milk, warmed • 2 tablespoons butter • ½ teaspoon salt • ¼ teaspoon ground black pepper • 2 tablespoons minced fresh parsley Directions 1. Preheat oven to 325 degrees F (165 degrees C). 2. Heat the vegetable oil in a large Dutch oven over medium- high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover. 3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes. 4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. 5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. 6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered. 7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined. 8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew. Chef John's Irish Soda Bread Ingredients • 3 ¼ cups all-purpose flour • ½ cup whole wheat flour • ¼ cup rolled oats • 1 ¼ teaspoons baking soda • 1 teaspoon baking powder • 1 ½ teaspoons salt • ¼ cup cold unsalted butter, cut into small cubes • 1 ¾ cups buttermilk • 1 large egg • 2 tablespoons honey, or more to taste • 2 teaspoons grated orange zest • 1 cup dried currants • 1/3 cup golden raisins Directions 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat. 2. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal. 3. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together. 4. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2- inch deep "X" into the top of each loaf with a serrated knife. 5. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing. Courtesy allrecipes.com