Brigid of Kildare’s Feast: Guinness Lamb and Cabbage with Carrots and Potatoes

By on February 1, 2016

Let’s talk about the promise of spring, when lambs come and mushrooms sprout and newborn babies prevail. This midwinter Gaelic celebration seems particularly apt this year with snow on the ground and spring’s longer days coming anyway.

Today, February 1, is a feast day in the Catholic Church, celebrating Brigid of Kildare who honored all these traditions.  The celebration goes back to ancient Gaelic traditions,  but as for me,  I’ll take it just because I love lamb and cabbage.  And I’m always happy to be Irish for a day.  Any day.

Serve with a side of Irish Soda bread and butter. A glass of stout is the perfect accompaniment.

Brigid of Kildare’s Guinness Lamb and Cabbage

Makes 6 to 8 servings

Lamb and Cabbage Stew with Roasted Carrots and Red Potatoes lamb and potato stew

1 pound carrots, scraped and cut into coins
1 pound red potatoes, cut into large pieces
2 tablespoons olive oil
sea salt and freshly ground tellicherry black pepper

3 pounds boneless lamb shoulder or leg, washed and cut into
2-inch chunks
1 large head cabbage, cut into six wedges

1 cup baby onions
1/2 cup all-purpose flour

2 cups Guinness stout + water to cover
1 tablespoon sea salt
1 tablespoon black peppercorns, coarsely ground

parsley for garnish
For the carrots and potatoes: Preheat the oven to 350 degrees F. Arrange vegetable on a baking dish, one layer deep.  Drizzle with olive oil and sprinkle with salt and pepper. Roast, uncovered, until tender, about 45 minutes.
For the lamb: Place lamb pieces in a bag, season with salt and pepper and flour, then add oil to the bottom of the pan, lift meat from the bag with tongs then brown meat on all sides over medium heat. Add cabbage and onions. Pour stout and water to cover.  Add a lid, bring to a boil, then reduce heat and simmer until tender, 1 to 2 hours. Add roasted vegetables and cook 10 minutes more. Adjust seasonings then garnish with parsley. Serve at once.

guinness-stout-bottle-measuring-cup

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”