East Tennessee Audiology - March 2020

MARCH 2020



The Best Irish Cuisine

Irish Potato and Leek Soup

As we head into March, an assortment of Irish celebrations are coming up in our area. These celebrations are sure to be loud, fun, and energetic, but a few coworkers and I have found that we love to relax and enjoy authentic Irish cuisine on this holiday. Here are a few recipes we have found over the years from Delish.com and TheViewFromGreatIsland.com that will make your Saint Patrick’s Day an authentic and fun time for everyone in your family.


Cook for an additional 20 minutes and add cabbage 5 minutes before turning off heat. Drain water and let rest for 10 minutes before serving.



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4 tbsp butter

Authentic Irish Stew

1 onion, chopped

3 large leeks, trimmed and sliced


3 tbsp extra- virgin olive oil, divided 2 lbs beef clod Salt and pepper, to taste 1 onion, chopped 2 medium carrots, chopped

2 russet potatoes, peeled and diced

Classic Corned Beef and Cabbage

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3 1/2 cups vegetable stock

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1/2 cup frozen peas


Salt and pepper, to taste

Sour cream thinned with whole milk, to taste

3 lbs corned beef brisket 2 bay leaves

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Chives, for garnish


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4 thyme sprigs 1/2 lb quartered baby potatoes 4 medium carrots

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2 stalks celery, chopped 3 cloves garlic, minced

EASTTNAUDIOLOGY.COM —Shayne Harrell Depending on how your family feels about beef clod, the stew is usually a hit, but my favorite is the soup! My coworkers and I are always looking for unique recipes to try on Saint Patrick’s Day, so if you have any, share them with us next time you’re in the office! In a pot, melt butter and sauté onion, leeks, and potatoes for 5 minutes. Add vegetable stock and bring it to a simmer till everything is tender. Add peas until they defrost and season with salt and pepper. When ready to serve, drizzle sour cream to taste and add chives for garnish. 2. 3. 4. 1.

3 russet potatoes, peeled and chopped

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2 tsp fresh thyme

1 small head of cabbage

16-oz bottle of Guinness




Fill a large pot with 4 cups of water and brisket.


In a large pot, pack 2 tbsp olive oil and meat and salt and pepper to taste. Place pot over medium heat for 10 minutes and transfer beef to plate. Add remaining 1 tbsp oil to pot, then add onion, carrots, and celery. Cook for 5 minutes or until tender. Add meat back to pot with potatoes, thyme, and Guinness and bring to a simmer for 30 minutes. Add garlic and cook for 1 minute.

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Add bay leaves and thyme.


Heat pot on stove over medium temperature. Reduce heat to a simmer when water begins to boil. Check every 30 minutes and add water as needed. Keep cooking until tender, normally 3 hours. Add potatoes and carrots and bring back to boil.


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