Ireland Day 2 – Irish Beef and Guinness Stew

Oh how beautiful a fresh pot of stew is on a cold night (that was the case we had this meal). Irish Guinness Stew is a classic and is comparable to France’s Boeuf Bourgignon (which you can find here).

The origins of Irish stew were thought to contain mutton otherwise known as older sheep. Due to its tougher consistency it was cooked for long durations of time, otherwise known as stewing or the nowadays slow cooking! According to Alan Davidson, a food expert/historian using neck or shank meat on the bone was thought to add more flavor. The very first stews primarily was made up of mutton, beef, or lamb, potatoes, and onions.

Over time other hearty veggies and herbs were added along with the well loved Guinness stout. The stout of course is characteristic of Ireland, the alcohol evaporating over time during the stewing process. The contribution Guinness brings is unmistakable. Another way to really pack in flavor is by browning the meat and scrapping any stuck bits from the bottom of the pot.

The recipe Ian used can be found here. He thought the recipe was straight forward and was enjoyable to see all the elements come together.

Ian served up a very hearty stew full of rich flavors and a variety of vegetables. The flavor was more “complex” and allowed for the perfect opportunity for bread dipping.. if only we had bought bread πŸ€·β€β™€οΈEither way it got high marks with 9/10!

Mexico Day 3 – Pozole Rojo

Disclaimer- I actually did not make traditional pozole rojo stew- could not find all the ingredients and modified it to a taco format. The meat was still cooked in the same way.

Today I bring you another dish that was first made by the native indigenous people, pozole rojo. This slow cooked stew was created by the Aztecs which is made up of hominy, pork, spices, and tomato. Hominy is dry corn kernels that are soaked in an alkali solution and are used in Mexican cuisine. This dish was traditionally made for special occasions and still is today. It can be prepared in several ways, but often is made with a red salsa. In Mexico it isn’t uncommon for pigs head to be used! The recipe I used today can be found here.

So here’s the dilemma.. I looked up what hominy since I had never heard of it. I saw that it was available at my local grocery store so I planned to buy it there however when I got there it was no place to be found. Tried a pick up order, but it wasn’t in stock! So I looked up a substitute which Google said was white beans. I got the beans, but reading up on the recipe (yes I know that’s a bit late Paige..) and did not feel it would work out. So I decided to make a pulled pork like taco with the same accoutrements.

So once the meat was complete I shredded it up, prepared the toppings and assembled this beauty. The radish definitely gave the dish a zing, but the avocado helped balance that. I used the beans as a side as well which was meh in my opinion. The meat was very tender and well seasoned. At the end of the day I was disappointed but at least it didn’t completely fail? πŸ˜… We rated it 7.5/10