I like corned beef and cabbage myself for the holiday — Irish American food to ship up to Boston with, soda bread on the side.
For you, then, this incredible bourbon-braised beef (above) that Vallery Lomas developed for us.
The whiskey adds a fantastic complexity to a cheap cut of boneless beef chuck burbled with maple syrup, caramelized tomato paste, thyme, bay leaves and hints of both soy sauce and lemon juice.
It’s as Irish as Carmela Soprano, but I’d serve it to your ma tonight with no misgivings.
(Save the leftover braising liquid to make French onion soup.)
Persons:
Patrick’s, that’s, Vallery Lomas, Carmela Soprano
Organizations:
Irish
Locations:
Boston