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Irish Recipes

Fish , Meat Soups and Stews,
Breads and Desserts And Irish Coffee, Potato Dishes Irish Christmas Recipes IRISH Halloween Dishes Gluten Free Irish Dishes




  • 12 inch pie pastry
  • 1 or 2 pounds of round steak
  • 1 tablespoon of flour
  • 1 tablespoon of brown sugar
  • 1 tablespoon of raisins
  • 5 medium size onions
  • 1 bottle of Guinness or Murphy's stout
  • 8 slices of bacon
  • 3 tablespoon of shortening/butter
  • Some Chopped parsley DIRECTIONS:
Dice the steak, cover with flour and brown, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a casserole dish. Add raisins and brown sugar and Guinness or Murphy's. Cover the dish, simmer and cook over a low heat for 2 1/2 hours. Add water if the gravy mixture starts to thicken excessively. Coat a pie dish with half of the pastry and bake. Add the Meat and Gravy mix when cooked and place the remaining pastry on top and bake for 10 minutes or until golden brown. Christmas dinner is usually made up of a large selection of vegetables, roast potatoes, stuffing, ham, turkey, gravy and cranberry sauce. Dessert is usually made up of Christmas cake, mince pies and Christmas pudding which can be covered with either brandy or rum. Try a great stew for dinner.

Irish Stew


  • 2 tablespoon vegetable or canola oil
  • 4 large onions cut in wedges
  • 5 large carrots cut in thick slices
  • 1 1/2 pound round steak or lamb
  • 6 large potatoes
  • 1 cup water
  • salt and pepper to taste DIRECTIONS:
Heat oil in large saucepan or skillet. Sautee onions in oil. Add carrots and cook for a few minutes. Cut steak into 1/4 to 1/2 inch cubes and add to onions and carrots. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim off any foam, reduce heat and simmer over low heat until meat and vegetables are tender. If desired, stew can be thickened by mixing 2 tablespoons flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot.


To the Irish, ham is a cured leg of pork. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.

Limerick Ham

• 3-5 lb / 1 1/2 - 2 kg ham;
• cider to cover;
• 1/2 cup brown sugar;
• 1 tsp mustard;
• 20 whole cloves

Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb / 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400F, 200C.


Spiced or corned beef can be used, it is usually bought from the butcher already salted and with spice rubbed in.

• 2 lb (900g) spiced beef
• 1 large onion
• 1 large carrot
• 2 sticks of celery
• 2 bay leaves
• 2 tsp ground allspice or bouquet garnish
• half a teaspoon of dry mustard
• 1 large cabbage
• Salt & Pepper


1) Let meat soak in water overnight

2) Peel and slice onion, carrot and celery. Place into a large pot and add meat, and all ingredients except cabbage.

3) Cover with cold water, bring to the boil, remove any traces of scum forming on the surface. Reduce heat and simmer for 60 minutes

4) Prepare cabbage by removing outer leaves, wash under cold running water. Cut cabbage into 4 and add to pot, simmer for another 30 minutes

Serving Suggestion: Serve with cabbage around meat


Irish Pork Roast


  • 2 pounds of good quality pork tenderloin or lean pork chops
  • 2 tablespoons of butter
  • 2 tablespoons of apple cider or water if preferred Pinch of salt and pepper
  • DIRECTIONS: Lightly salt and pepper the meat coating it with the butter. Place in a dish and cover with foil. Bake at 350 F for 1 1/2 hours. Serve with stuffing and fresh cooked vegtables.


    Irish bacon is not the same as American bacon. It resembles American ham.

    Irish Bacon and Cabbage

    • 1 Traditional Slab Bacon (1 1/4 - 2lb)
    • 1/2 green cabbage and 1/2 white cabbage
    • 8 potatoes (peeled)
    • Salt and pepper

    Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.


    • 1/4 cup butter
    • 3 tablespoons flour
    • 1/4 cup cabbage stock
    • 1 1/4 cups milk
    • 1/2 cup finely chopped parsley
    • Pepper

    Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper. Makes about two and a half cups. Serves 4


    The Dublin Coddle is a great breakfast, or a great New Year's Day brunch. You will most certainly feel coddled after eating it.

    Dublin Coddle

    • 8 pork sausages
    • 4 rashers bacon
    • 30 g drippings
    • 2 large onions
    • 2 cloves of garlic
    • 4 potatoes
    • ¼ tsp dried sage
    • ½ cup chicken stock
    • 4 T cider
    • 2 T chopped parsley

    Preheat the oven to 180°. Chop onions, crush garlic and cut bacon into strips. Peel potatoes and cut into thin slices. Places sausages in frying pan, cover with water and bring to boil. Reduce heat and simmer for another 5 minutes. Fry strips of bacon in dripping and add onions until brown. Add crushed garlic and cook for another minute. Remove all ingredients from pan and put aside. Place sausages in pan and fry until golden brown. Place potato slices in the bottom of a heatproof dish. Add bacon, onion and garlic mixture. Season with sage and pepper. Add chicken stock and place the sausages on top. Allow 1 hour cooking time and add chopped parsley before serving.


    Many enjoy corned beef and cabbage is the traditional as a St. Patrick's Day meal, but many also all year long. Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches.

    Makes 6-10 Portions of Corned Beef and Cabbage

    Prep Time: 15 minutes

    Cook Time: 3 hours, 15 minutes

    • Total Time: 3 hours, 30 minutesIngredients:
    • 3 1/2 to 5 pound corned beef brisket spice packet from the corned beef package 1/2 tablespoons coarsely ground black pepper 2 bay leaves 2 teaspoons kosher salt or sea salt, or as needed 2 pound red potatoes, cut in half 4 carrots, peeled, cut in chunks 1 onions, large dice 3 stalks celery, large dice 1 green cabbage, cored, sliced in 8 wedges


    Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2.

    1.Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.

    2.Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.


    Have some left over corned beef? This corned beef quiche was adapted from a recipe called "Post-St. Patriock's Crustless Quiche" from the blog, Gourmeted, and is a very creative way to use up that leftover St. Patrick's Day corned beef.

    Makes 6 Individual Crustless Corned Beef and Cheese Quiches

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Total Time: 55 minutesIngredients:

    • 2 tablespoon unsalted butter
    • corn flake crumbs, as needed
    • 1 chopped white onion
    • 1 rib celery, diced
    • 1 cup cooked corned beef, diced
    • cup colby jack cheese, shredded
    • 4 large eggs
    • 1 cup heavy cream
    • 1 cup whole milk
    • 1 tsp pepper
    • kosher or sea salt to taste


    Preheat oven to 425 degrees F.

    Butter six (5.5 oz) ramekins, then sprinkle all over with corn flake crumbs. Cook onions and celery in butter over medium heat, about 2 minutes. Add corned beef, cook for 4 minutes. Divide and spread on the bottom of each ramekin

    Add the cheese evenly into each ramekin. Whisk together eggs, cream, milk, pepper, and pinch of salt. Pour into each ramekin. Bake until top is golden and custard is set in center, about 25 minutes. Cool slightly before serving.


    Roast rack of lamb is a very Irish meal. It is a perfect mail meal for special occasions.

    Irish Roast Spring Lamb


    • 4 racks of Spring lamb (6 cutlets each )
    • salt and freshly ground pepper
    • Accompaniment

    • Mint Chutney or
    • Onion Sauce or
    • Redcurrant Sauce
    • Garnish

    • sprigs of fresh mint
    • Directions:
    • Prepare the racks of lamb.
    • Remove the skin and score the fat. Refrigerate until needed.
    • Preheat the oven to 220C\425F\gas mark 7.
    • Sprinkle the racks of lamb with salt and freshly ground pepper. Roast fat side upwards for 25-30 minutes depending on the age of lamb and degree of doneness required.
    • When cooked, remove lamb to a warm serving dish. Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to re distribute evenly through the meat.
    • Carve the lamb and serve 2-3 cutlets per person depending on size.
    Serve with fresh Mint chutney, Onion Sauce and Redcurrant Sauce.

    Serves 4-10


    Honey Mustard Sausages

    This recipe is from Food Ireland. It is perfect for pre-Halloween events.

    • 12 Irish Sausages
    • 1 tbsp Olive Oil
    • 2 tbsp Honey
    • 1 tsp Wholegrain Mustard
    • Salt and Pepper
    • 2 sprigs Thyme broken into pieces

    Mixing and cooking method

    1. Place the sausages into a large mixing bowl with the oil and seasoning and mix well to ensure that each sausage is well coated with a little oil.
    2.Preheat the oven to 180 C/ 350F/Gas Mark 4. Place the sausages into the roasting tray and pop into the oven and cook for 20 minutes, turning once or twice to ensure they are browned all over.
    3. Mix together the wholegrain mustard, thyme sprigs and honey.
    4. After the sausages are browned remove them from the oven and then pour on the honey and mustard mixture and mix well, again ensuring that each sausage is coated and then return them to the oven for a further 5 minutes.
    5. Remove from the oven and serve immediately.




    Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.

    Irish Parsnip Soup

    Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage


    • 3 tbsp butter
    • 2 whole bay leaves
    • 2 large parsnips (about 13 ounces), peeled and coarsely chopped
    • 2 cups chopped onions
    • 3 cups (or more) low-salt chicken broth
    • 3 large savoy cabbage leaves, center ribs removed
    • three 1/8-inch-thick slices cooked corned beef (4 ounces)
    • 1/4 cup heavy whipping cream
    • salt and fresh ground black pepper to taste Preparation:

      Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.

      Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp butter in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes. Reserve.

      When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot


      Irish Stew is the national dish of Ireland, and has been a favorite stew recipe for Irish-Americans for generations. This lamb stew recipe is so simple to make, and very affordable when using the meaty lamb shoulder chops.

      Makes 6 Servings of Irish Lamb Stew

      Prep Time: 20 minutes

      Cook Time: 2 hours

        Total Time: 2 hours, 20 minutesIngredients:
      • 3 lbs lamb shoulder chops, about 6
      • 2 tbsp vegetable oil
      • salt and fresh ground black pepper to taste
      • 1 tbsp butter
      • 1 onion, diced
      • 3 tbsp flour
      • 1 bottle (12-oz) dark beer
      • 3 cups chicken or beef broth
      • 1/2 tsp dried rosemary
      • 3 carrots, cut in large chunks
      • 3 ribs celery, cut in large chunks
      • 1 1/2 lbs small new potatoes, or red potatoes cut in 2-in pieces
      • 1/4 cup chopped green onions

      Preparation: Season the lamb generously with salt and fresh ground black pepper. Add the vegetable oil to a heavy pot on medium-high heat. When it begins to smoke slightly, add the lamb and brown very well on both sides. Do in batches if necessary. Once browned, remove the lamb with a slotted spoon set aside.

      Reduce heat to medium, and add the onions; sautee for about 5 minutes, until softened. Reduce heat to medium-low, add the butter and flour, and cook for 2 minutes stirring often. Stir in the beer and broth to deglaze the pan, scraping any brown bits stuck to the bottom. The flour will start to thicken the liquid as it comes to a simmer. Add the rosemary.

      Simmer wine for 5 minutes, and then add the rest of the ingredients, except for the potatoes. Add the lamb back in, cover, and simmer on low heat for 1 1/2 hours. Add the potatoes, 1 tsp salt, and continue to cook until the potatoes are tender and the lamb is falling off the bones, about 40 minutes. Remove the bare bones if desired. Stir in the green onions. Taste and adjust seasoning before serving hot.

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