Irish Whiskey Brown Sauce

11 Mar

I want you guys to try something different for St. Patrick’s Day.  Instead of eating the usual New England Boiled Dinner  (that’s Corned Beef and Cabbage in layman’s terms, and I will promise a anecdote about this later), try grilling lamb chops or braised lamb shanks with this deep-brown savory sauce.  No need to go all out and use Jameson’s or Bushmills; John Powers will do just fine. The bonus is that this is good with chicken as well as beef.


1/2 cup diced carrots

1/2 cup diced onions

1/4 cup diced celery

4 Tbl. butter

4 Tbl. flour

1 bay leaf

1 Tbl. tomato paste

2 cups beef broth ( or stock), hot

1/2 cup John Powers Irish Whiskey

salt and black pepper to taste

1 Tbl. unsalted butter, chilled (optional)

In a heavy bottomed 3-4 quart saucepan, melt the four tablespoons of flour over medium heat. Add carrots, onion and celery and saute for about six or seven minutes, stirring constantly until vegetables are caramelized.  Add the four tablespoons  of  flour and cook for four minutes stirring constantly, scraping the bottom of the pan to release some of the bits on the bottom. Be careful not to burn the pan at this stage.

Mix 1 cup of  hot stock with the whiskey in a separate container, then add to the pot of vegetables and flour.  With a wire whisk, whisk the sauce together until smooth, then add the remaining stock, tomato paste, bay leaf and rosemary sprig. Turn the heat down to simmer, then allow sauce to cook for 20 to 25 minutes, stirring occasionally.  Add salt and pepper as desired, and remove from heat. Strain off sauce through a fine mesh sieve. Press vegetables gently to release any juices and discard. Vigorously whisk in optional tablespoon of butter until melted and serve with gusto.

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