St. Patrick’s Day is tomorrow. In the past I would have made a modified boiled dinner (cooking the corned beef separately from the veggies so our vegetarian friend could enjoy dinner with us). A couple of years ago another Saturday regular discovered they were allergic to beef; corned beef was out. So below is my vaguely Irish themed dinner.
Guinness-braised Pork Shoulder au jus
Boiled red potatoes with butter
Irish Soda Bread
There were 11 of us for dinner this week (7 adults; 4 child).
Everything was well received. I’ll post recipes for the pork shoulder and the rutabagas later this week.
This is the first time I recall the liquid left at the end of a braise being good enough for me to serve without doctoring. It usually comes out way to salty and I end up discarding it. This time I just transferred it to a fat separator, let the gizmo do its magic and poured off the flavorful liquid to a gravy boat.
Ted made both the soda bread and the apple crisp.