Below are a few of our favorite "O'Brien" Irish recipes, plus a couple of others to make with any leftovers. *Note: All recipes are really good even if it's not St. Patricks day or, even if you're not Irish! ;)
TRADITIONAL CORNED BUFFALO BRISKET
Wild Idea's Buffalo Corned Brisket is one of our fabulous heat & eat items and it is so, so, so delicious. If you haven't tried it, you should!
1 - Wild Idea Buffalo Corned Brisket
1 - can beer
1 - pound baby potatoes, par cooked and halved
4 - cups cabbage, sliced or Brussels sprouts, halved
coarse whole grain mustard
- Place corned brisket and the liquids from the package in a heavy stockpot over medium high heat, add the beer and bring to a boil.
- Add the potatoes to the pot, pushing down along the sides and cover with the cabbage. Cook for 5 minutes, then cover and reduce the heat to medium low, cooking for an additional 8 minutes or until vegetables are tender.
- Remove all ingredients from the pot and arrange on a platter. Serve with mustard. Super easy and super delicious!
BUFFALO IRISH CODDLE (serves 8)
This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to your liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy.
1 – 8 ounce package Wild Idea Buffalo Bacon
1 – 1 pound package Wild Idea Buffalo Brats
2 – tablespoons olive oil
3 – organic onions, sliced ¼” thick and quartered
2 – quarts organic chicken broth
1½ - pound organic baby golden potatoes, sliced
4 – cups organic carrots, peeled and sliced
1 – turnip, peeled and cubed
1 – cup parsley, chopped
2 – teaspoons black pepper
1 – teaspoon salt
2 – teaspoons dried thyme
*Optional – ¼ teaspoon cayenne
- In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon.
- Add the brats to the pan, and allow to brown, turning occassionally.
- Remove brats, and place on a paper bag or paper towel.
- Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occassionally.
- While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices.
- Add most of the bacon back to the pot, reserving a little to sprinkle on top for garnish. Stir to incorporate.
- Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again.
- Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender.
- Taste and adjust seasonings to your preference.
- To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.
IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.
½ - lb. cabbage or kale, sliced
¼ - cup parsley sprigs
4 - green onions, chopped
½ - cup hot milk
2 - lbs. butter potatoes
3 - tablespoons butter
½ - teaspoon each salt and pepper
6 - carrots, peeled and sliced
4 - parsnips, peeled and sliced
4 - leeks, halved and sliced
2 - teaspoons olive oil
salt and pepper
Base ingredients for Stew:
1 - 3 - lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 - teaspoon olive oil
1 - teaspoon garlic powder
1 - teaspoon thyme
1 - teaspoon salt
1 - teaspoon pepper
2 - bay leaves
2 - celery stalks
½ - onion, chopped
1 - cup cherry tomatoes, halved
2 - bottles of amber beer
2 - cups buffalo stock or organic beef stock
½ - cup red wine
1 - tablespoon arrowroot or cornstarch
Colcannon (Irish mashed potatoes with cabbage)
- Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
- Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
- Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
- Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
Vegetables: For best results, prep vegetables ahead of time and roast right before serving.
- Preheat oven to 400°.
- Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
- Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
- Roll prepped roast around in the herbs in the crockpot, until evenly covered.
- Add bay leaf, celery, onion, tomatoes, beer, and stock.
- Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
- Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
- Turn crockpot back to high, letting juices come to a boil.
- Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
- Return buffalo roast pieces back to crockpot.
To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.
CORNED BUFFALO HASH with CREAMED SPINACH
With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.
Ingredients for Hash: (serves 2)
1 ½ - tablespoons oil
2 - medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ - cup chopped onion
1 - cup chopped Wild Idea Corned Buffalo Brisket
2 - eggs
½ - cup hot water
salt & pepper
Ingredients for Creamed Spinach: (serves 2)
1 - tablespoon butter
¼ - cup onion, minced
1 - teaspoon garlic, minced
2 - big handfuls spinach
1/3 - cup heavy cream
salt & pepper
- In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and stir to incorporate. Continue to cook for 3 minutes.
- Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
- Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
- To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!
Ingredients: (4 to 6 servings)
1 - tablespoon butter
2 - stalks celery, chopped
½ - onion, chopped
½ - teaspoon caraway seed, crushed or chopped
½ - teaspoon salt & pepper, each
2 - cups vegetable stock or broth
2 - potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 - tablespoon cornstarch
4 - cups milk
3 - ounces Swiss cheese, chopped
3 - cups cabbage, chopped
2 - cups Wild Idea Corned Buffalo, cubed or pulled
1/2 - lemon, juiced
½ - teaspoon cayenne pepper
- In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
- Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
- Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
- Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
- Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
- To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
2 to 3 - slices of rye bread, cubed
2 - tablespoons olive oil
1 - teaspoon garlic or onion powder
¼ - teaspoon cayenne pepper
Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.
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