The Meat

Wednesday, March 13, 2019

Top o' the morning to you, foodie friends.

In honor of St. Patrick’s Day on Sunday, this week’s food pages are filled with Irish-inspired meals. But before you go pulling out your crockpot and corned beef recipe — hold on to your Shamrock pin — don’t!

Instead, we’ve got a delicious lamb stew, directly from the stovetop of a farm in County Donegal. Bob Luhmann (who you might know from his talks at the cheese counters at Nejaime's Wine and Cheese in Stockbridge and at Guido's Fresh Marketplace in Pittsfield) started making this Irish stew in the winter of 1973-74 when he moved to his family’s farmhouse in Ireland.

“I wasn't in Ireland for St. Patrick's Day in 1974, but in conversation on the subject with my neighbors I learned that most of them had never heard of corned beef, much less eaten it,” he writes. “The primary meats that my neighbors cooked, when they either could afford it or they'd raised it, were pork, chicken and mutton, perhaps a bit of lamb in the spring.”

But if corned beef and cabbage is really your thing, why not take the time to “corn" the meat yourself? Or, if you’re looking for a faster nod to your Irish roots, make Maggy Button’s simple Irish Soda Bread that was always a winner in her mother’s kitchen.

In my house, leftover corned beef is honored with a Reuben Casserole (all you need is some good rye bread, leftover corned beef, Russian dressing and sauerkraut — yum!).

Whatever you decide to make, just be sure not to imbibe too much green beer — it is a Sunday after all.

Happy St. Patrick’s Day!
Lindsey Hollenbaugh
Managing editor of features



The Sides

Margaret Button | Kitchen Comfort: Keep tradition alive with Irish Soda Bread

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Celebrate St. Patrick's Day with a very Irish meal

I have a long-standing connection to Ireland that dates to my family buying a farm in County Donegal in 1973. At age 22, I sold my motorcycle — my only possession of any real value — and … more

DIY corned beef is well worth the effort

You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking. But you can make superb New … more


Don't feel like cooking?

From the cellar to the country

RICHMOND — It all began when Christian Hanson decided to try making wine in the basement."I had tried making beer and decided to try making wine," he said Wednesday afternoon. "We made a couple … more

Hotspot | Post. Eatery & Bar: Get your tater tot fill

By Stepahnie GravaleseEagle correspondent The Details: Post. Eatery & Bar, 5 Railroad St., Lee. Hours: Tuesday through Thursday, 11:30 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; … more


Get your fill

Bits & Bites: Dinners, farmers' meeting on this week's calendar

DINNER THEATER AT VENTFORTThe Comical Mystery Tour ensemble returns to Ventfort Hall Mansion and Gilded Age Museum with a new program, "Good Fella, Dead Fella, "on Saturday. Doors open at 5 p.m.; the … more

We don't just eat ...

Our reviews: 'Here and Now and Then'

The Book: "Here and Now and Then" by Mike ChenThe Publisher: MIRA; Original edition (Jan. 29, 2019)The Synopsis: Kin Stewart is an everyday family man: working in IT, trying to keep the spark in his … more

Bernay Fine Art a family undertaking

GREAT BARRINGTON — During their childhood, art and artists surrounded Lou and Paula Friedman. Their late mother, Marcia, was a potter, and their father, Warner, turned part of an old Sheffield … more

How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.



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