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Irish
Beef Stew and Authentic Venetian Tiramisu
Edited
by Emily Monroy
Authentic
Boston Irish Beef Stew
- 2 lbs. of beef (sirloin tips or London broil)
- 1/2 cup of flour
- 1 tablespoon of butter
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 medium-sized Spanish or Vidalia onions, chopped
- 2 cups of carrots, chopped OR 1 bag of baby carrots
- 2 bay leaves
- 5 potatoes
- 1 can (14 ounces) of beef broth
Cut beef into one inch cubes. Melt butter in medium-sized skillet. Dredge
beef in flour, salt and pepper, and sauté beef in butter until
brown. Put beef in crock pot. Add beef broth, onions, and bay leaves.
Put crock pot on high heat and let contents simmer for 2 hours. Then
add carrots and enough to water to cover whole mixture. Let simmer for
another 3 hours. Peel potatoes and chop into 1 inch cubes. Add potatoes
to mixture and simmer for another 2 hours. Make sure crock pot contains
enough water to cover mixture. After the 2 hours is up, remove bay leaves.
Serve stew in flat bowl.
Thank you to Paul (Ritchie) Del Colle for this recipe.
Tiramisu (Authentic Venetian
Recipe)
- 1 cup strong black coffee (preferably espresso)
- 2 packages of ladyfingers
- 3/4 cup Marsala wine
- 3/4 cup sugar
- 4 eggs, separated
- 1/2 cup whipping cream (35%)
- 1 tub mascarpone (Italian cheese), 500 grams
- 1/2 cup unsweetened cocoa
- 1/2 cup grated semi-sweetened chocolate
Mix together coffee, 1/2 cup Marsala, and 1/4 cup sugar.
Beat egg yolks together with 1/2 cup sugar in top of double boiler over
hot water. Slowly add cream, stirring until thickened into light custard.
Remove from heat and add mascarpone, 1/4 cup Marsala and egg whites,
beaten until stiff.
Dip ladyfingers quickly into coffee mixture. Line bottom of shallow
wide glass bowl or platter (2 inches deep at least). Cover with layer
of mascarpone mix, then sprinkle with 2-3 tablespoons of cocoa. Repeat
layers 2 times, ending with mascarpone layer. Cover with grated chocolate.
Refrigerate and chill at least overnight.
This recipe was provided to me courtesy of my mother.
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