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3 Tbsp Mike's KFA (or other) Chili Seasoning 6 Irish potatoes 3/4 head cabbage 2 medium onions 1 lb ground beef or stew beef 2 bay leaves 2 Tbsp minced garlic 2 bottles Harp lager 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp bay seasoning 1 Tbsp butter 1/4 white pepper 3/4 cup half and half Cut potatoes into one inch cubes and boil in an 8-quart stockpot until done. Chop cabbage into extra-large pieces, and chop onions into large pieces. Melt the butter in a large cast-iron skillet and sauté the cabbage and onions over medium heat until they begin to sweat. Add salt. Add half and half to cabbage/onion mixture, bring to boil and reduce heat to a simmer. Brown beef and drain. Drain potatoes. Remove cabbage/onion mixture from heat. Put potatoes, cabbage/onion mixture, and beef in stockpot. Add chili seasoning, bay leaves, garlic, 2 cups lager, black pepper, bay seasoning, and white pepper. Bring to a boil, reduce heat, and simmer covered for 45 minutes to an hour, stirring occasionally. Yields about 4 quarts. This recipe was added: 29 August 2004 |