Boxty Cakes served with Double Jack Stew

By exdircomp

Irish Potato Cakes with irish stew

Ingredients

• Marinade:
• 1 cup peeled, grated raw russet potato
• 1/2 cup milk
• 1 (3/4-pound) russet potato, peeled and quartered
• 2 cups fresh cauliflower florets
• 3 cups chicken stock, or more as needed
• 2 tablespoons cream cheese, at room temperature
• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon granulated garlic
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup canola oil, divided
• 1/2 cup sour cream
• 2 tablespoons snipped fresh chives
• Ingredients
• 3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed
• 1/2 cup Irish stout
• 1/4 cup applejack (recommended: Laird's)
• 1/4 cup whiskey (recommended: Jack Daniel's)
• 2 tablespoons stone-ground Dijon mustard
• 2 tablespoons agave
• 1 tablespoon granulated garlic
• 2 teaspoons kosher salt
• 2 teaspoons fresh cracked black pepper
• Stew:
• 4 tablespoons olive oil
• 1 Spanish onion, cut into 3/4-inch dice
• 5 tablespoons all-purpose flour, divided
• 1/3 cup whiskey (recommended: Jack Daniel's)
• 4 cups beef stock, divided
• 2 bay leaves
• 1/2 teaspoon dried thyme, crushed fine
• 1/2 teaspoon dried savory, crushed fine
• 4 red potatoes, washed and quartered
• 1 turnip, peeled, halved and sliced into 1/2-inch half rounds
• 2 large carrots, peeled and cut into 1/2-inch coins
• 1/2 cup apple cider vinegar
• Kosher salt
• 1/2 cup buttermilk
• 1/4 cup heavy cream
• 2 tablespoons butter

Preparation

Step 1

Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside.

In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese.

In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock.

Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter.

Fill half with some Double Jack Stew and fold over. Serve with sour cream and a sprinkle of chives

For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.



For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.

In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.

Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.

After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
Add in the vinegar and salt, to taste.

In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.