Your Kitchen’s in Luck

Irish Stout Soda Bread

Irish Stout Soda Bread

Produced by Brett Levine

Food Styling by Lily Plauché

Photography by Becky Staynor


If you think Irish cuisine is the setup to a joke, prepare to be amazed when the punchline never comes. Instead, these three recipes highlight how hearty, wholesome, and delightful true Irish food can be. Using only fresh, real ingredients, these recipes provide anytime kind of meals: Breakfast, dinner, or anytime in between, an Irishman’s grub will please.

Corned beef and cabbage hash is a skillet treat to be savored. The key here is making the ingredients tender and allowing their flavors to meld together. The onions, cabbage, and potato add just the right amount of bite to the full body of the corned beef. The egg is the icing—err, yolk—on top.

For a true exercise in basic cooking at its best, nothing can beat Irish stout soda bread. These seven ingredients combine into a hearty loaf with a crisp crust, perfect for slathering with butter.

And what could be better than coffee with whiskey? An Irish coffee is the perfect after-dinner kick: bold but warm, stout but sweet.

After all these wonderful dishes, there’s no doubt you’ll understand why those Irishmen are so lucky.


Luck HashCorned Beef and Cabbage Hash

Serves: 4
¼ cup unsalted butter
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup thinly sliced cabbage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
1 ½ pounds Yukon gold potatoes, finely chopped
1 pound corned beef, finely chopped
4 large eggs
¼ cup whipping cream
1 tablespoon chopped fresh parsley
Melt the butter over medium-high heat in a large nonstick skillet. Add the onion, pepper, and cabbage. Cook, stirring occasionally, 4 minutes or until tender. Stir in salt, pepper, and garlic; sauté 30 seconds. Add potatoes and cook, stirring frequently, 8 minutes or until golden brown. Stir in beef and cook for 2 minutes, stirring occasionally. Using the back of a spoon, make 4 indentions in the hash. Crack an egg into each indention. Cover the skillet and cook 3 minutes or until eggs are desired degree of doneness. Drizzle with cream, sprinkle with parsley, and serve immediately.


Luck Irish CoffeeIrish Coffee

Makes one drink

1 cup hot brewed coffee
1 tablespoon dark brown sugar
1 ½ ounces Irish whiskey
¼ cup heavy cream, whipped to soft peaks
nutmeg, freshly grated
In a glass or mug, stir together the hot coffee and sugar until the sugar dissolves. Stir in whiskey. Top with whipped cream and sprinkle with nutmeg. Serve immediately.


Irish Stout Soda Bread

Makes one loaf

1 ¾ cups all-purpose flour
1 ¾ cups whole-wheat flour
2 tablespoons dark brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups buttermilk
¼ cup plus 2 tablespoons stout beer, divided

Preheat oven to 425◦F. In a large bowl, combine flours, sugar, soda, and salt. Stir in buttermilk and ¼ cup stout until a soft dough forms. Turn dough out onto a floured surface and shape into a 6- inch round with floured hands. Transfer to a parchment-paper-lined baking sheet. Using a knife, cut a deep “X” in the center of the dough. Brush entire surface of dough with remaining 2 tablespoons stout. Bake 15 minutes in preheated oven. Reduce temperature to 400◦F, rotate the pan, and bake another 20 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack.

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