Hearty fare soothes holiday hangover

By Liz Reiter
Louisville (Ky.) Courier-Journal

On March 18, St. Patrick's Day revelers may be feeling less than jolly, so why not serve some hearty Irish dishes that will work as hangover cures suitable to the season. These are all from the Irish Rover Pub in Louisville, Ky.

Guinness Beef Stew

• 2 tablespoons vegetable oil
• 2 1/2 pounds stew beef, diced
• 4 cups water
• 1 bay leaf
• 1 1/2 teaspoons minced garlic
• 2 1/2 pounds potatoes, diced
• 1/2 pound carrots, peeled and chopped
• Salt and pepper to taste
• 1/4 cup beef base (in refrigerated section of the grocery store)
• 12-ounce bottle lager, any brand
• 12-ounce bottle Guinness Stout
• 4 stalks celery, chopped

For the roux:

• 1 cup butter (2 sticks)
• 1 1/2 cups flour

Heat oil in a large stock pot over medium-high heat. When oil shimmers, add one-third of the beef pieces. Cook, stirring occasionally, until beef is seared, with dark-brown edges. Remove beef to a plate.

Repeat with remaining beef. When all the beef has been browned and placed on a plate, pour water into pot. Stir to loosen any browned bits in the pan.

Add bay leaf, garlic and return beef to pan. Cover and bring to a boil. Add potatoes, carrots, salt and pepper, beef base, lager and Guinness. (Water level should be about two inches higher than the beef and vegetables. Add a bit more water if necessary.) Cover and bring to a boil. Lower heat and simmer, covered, for about 20 minutes. Add celery and simmer for a few minutes more.

Slowly stir in roux and combine mixture thoroughly. Simmer another five minutes, stirring. Mixture will be dark brown and very thick.

To make roux: Melt butter in a large sauce pan set over medium heat. Stir in flour, stirring well to make a thick paste. Continue to cook and stir until mixture browns to nice tan color and begins to smell nutty (about 20 minutes). You don't have to stand over the roux every second, but if you leave it too long, crispy lumps will form. You can use a whisk to help prevent lumps, but it's not necessary.

Serves 8 to 10.

The pub uses two to three parts mild, white-fleshed fish to one part smoked salmon for these fish cakes. Fresh salmon also works nicely. If using smoked salmon, be sure not to use more than the recommended proportion as it makes the cakes too salty.

Serve these cakes with potatoes.

Irish Rover Fish Cakes

• 1 pound mild, white-fleshed fish
• 5 to 8 ounces smoked salmon, diced
• 1 tablespoon minced garlic
• 2 tablespoons country Dijon mustard
• Flour
• Oil, for frying
• 1 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon fresh lemon juice

Place uncooked white fish in bowl of food processor. Process just until chunky, not mushy.

Add diced salmon, minced garlic and mustard. Stir to combine. Shape into 3- or 4-ounce patties. Dredge in flour. Drop patties into preheated 375-degree oil. Cook until golden. Remove from oil, and drain on paper towels.

Combine mayonnaise, dill weed and fresh lemon juice. Blend thoroughly. Serve with hot fish.

Makes 4 to 6 servings.

Source: Irish Rover pub, Louisville, Ky.