Cooking Up a Hooley In The Kitchen: Time for Comfort Food
By Katie Gagne
I’m sure by now we are only just a few days or weeks into our new goal of eating healthy. So this recipe may not inspire you at the moment. For those who are looking for a worthy cheat meal or have already thrown in the towel, this recipe may be just what you are looking for.
Irish Loaded Tater Tots
1 3-4 lb London Broil (You can use any type of roast that holds up well to tenderizing and longer cooking time)
2 cups Beef Stock
1 Bottle Guinness Stout
2 tbsp. Granulated Garlic
2 teasps. Black Pepper
1 tbsp. Tomato Paste
8 ounces Kerrygold Dubliner Cheese – shredded
1 bag of Frozen Tater Tots.
½ head Red or Green Cabbage – shredded
2 tbsps. Olive Oil
1 tbsp. Vinegar – Red Wine or Salad works well
1 bunch Scallions – chopped – white and green parts
Salt and Pepper to taste.
Horseradish Sauce for drizzling.
Coat room temperature London Broil in 1 tbsp. Olive Oil, garlic, and pepper and let sit for 30 minutes
Cut in half if needed to fit into a Dutch oven or large, deep casserole dish.
Pour Beef Stock and Guinness over the meat, cover, and cook for 3-4 hours in a 400 degree oven until tender.
Remove meat from the pan and set aside.
Put casserole or Dutch oven on a medium high burner, add the tomato paste and cook the liquid until it reduces by ¼, whisking frequently.
Cut up meat into bite size pieces and place back into the pan to cook for approximately 30 minutes on low.
Place Tater Tots on a baking sheet and cook as directed on the bag. You may need to cook a bit longer to make sure the tots are quite golden and crispy. (You do not want them too soft).
Shred the cabbage and sauté in olive oil over medium heat until soft.
Toss with vinegar and salt and pepper to taste.
Once the tots are cooked and the meat is warmed through, it is time to assemble.
This recipe makes four servings and it turns out great to assemble them individually.
So in each of the four bowls or dishes, place a layer of the Tater Tots, then a layer of the cheese, top with the beef and some gravy, and layer on some of the cabbage.
Repeat the process again and then add just a small amount of cheese and the scallion to the top.
Drizzle with a tbsp. of Horseradish Sauce.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at firstname.lastname@example.org, or find her on Facebook at @sassyssweetsandmore.