This is based on a stew Story
If I was to be asked about Irish Optimism, my left eyebrow would probably rise ½ an inch higher than it would normally sit. While my – normally placid – face would stare at my interlocutor, I would find very hard to swallow the fact that February 2nd is, to some, the beginning of springtime. I have, to my advantage, a strong case to present. Exhibit 1./ A giant poster of the Moon that saw me growing up. Exhibit2./ A light globe that has been at my bedside table for the best part of my youth… Exhibit3/. The fact that there is still a lot of snow on my townland and that the lovely lady from RTE TV Irish weather forecast, warned us that our area could reach a possible- 8c tonight; With a potential risk of snow. Call me weird, but when it comes to Spring, I am more of a March 20th kinda guy.
Saying that, I love winter. I love the fact that Mother Nature covers the land with an icing sugar like dusting. My simple pleasure is to roam the hills and forest of the western “Royal”, on a quest for inner reflexion, ballet of pain and joy while being exfoliated by battering frozen snow. The motivation behind that self inflicted punishment could probably be measured and evaluated on a psychoanalytic level. After physical pain, comes the healing of a hot bath, ready salted peanuts binge, might be tamed – elbow style- by a cold bottle of beer… In the case of a self inflicted winter hike around Oldcastle’s Loughcrew Cairns… All I wanted was just a bit of comfort, a hand knitted scarf, a turf fire ,a hug and a feed that would illustrate the latter.
I went to my local butcher and got a pound (500g) of stewing beef. I had bought some juniper berries a while back and despite the harsh temperatures of January, some rosemary and thyme remained healthy enough. I got a wee bottle of Gin from the local Pub (20cl) and I infused the lot together to release the flavours. No boiling though, just gentle.
First, in a hot oiled pan, sear the beef until you get a rich brown colour; half way through, I put a clove of garlic or two. Chop the selected vegetables, in this case carrots, two cloves of garlic, celery and a large onion; I also thinly sliced a bit of ginger for extra kick. While all is sweating for a bit, pour in the gin and herbs. A healthy glass of red wine goes in too, for colour and “carpentry”, then let the lot reduce for a bit; A pinch of salt and pepper for luck and cover the dish with water. Let the whole pot simmer for at least two hours. Serve the stew with a parmesan flavoured mash… A simple hug, in a world of brutes!
Et voilá…
Hungry Breton 