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Updated 3.4.2010
Straight from the Tap

Kiss me I'm Irish

You don't have to have the blood of Irish pumping through your veins to enjoy St. Patrick's Day. It's a day when it's okay to feel a little green, to act and feel a little younger, and celebrate with friends and family. There's no need to kiss the Blarney stone or belt out verse after verse of Danny Boy, unless you want to of course. Just slap on some green and grab a few friends and prepare for some good old fashioned Irish fun.

It's a great day to try the best beer and spirits that Ireland has to offer. From stouts, ales, and lagers, Ireland produces some of the finest brews around. For the Scotch drinker, Irish whiskey can be a nice alternative. It takes on the environmental qualities that make Ireland the "Emerald Isle". Irish whiskey is gentle, light and has a delicate taste, best enjoyed over ice with a splash of spring water.

When St. Patty's day roles around, some local leprechauns may be looking to shake up their green beer traditions with a true Irish treasure – enter Mead. What exactly is Mead? It is a delicious honey wine that has been made and enjoyed by Celtic (pronounced "keltic") nations for centuries. If Mead is not your cup of tea, well there's nothing like a tumbler of Irish Cream on the rocks to toast the Irish.

As always let our talented staff help you pick out that perfect complement for your St. Patrick's Day celebration. Whatever your choice libation might be, make sure to Drink Responsibly and Drive Responsibly.

I hope you enjoy the following St. Patrick's Day Recipe - a great alternative or appetizer to your Corn Beef and Cabbage.

    Beef and Guinness Stew
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

Sláinte,
Kevin

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