Cooking With: O’Neil’s Tavern and Grill
STEAMBOAT SPRINGS — General debauchery, green beer, jigs and bagpipes aside, there’s more than one way to partake in the merriment of St. Patrick’s Day.
To prepare for your day of revelry and wherever that inner-Irish may lead you, a substantial platter of traditional Irish fare is crucial.
Grab an Irish coffee and take note — Explore Steamboat went straight to the source and asked one of Steamboat’s fine Irish pubs, O’Neil’s Tavern and Grill for a quintessential recipe.
Head chef Aaron Orta, a Pennsylvania native who previously worked for an upscale farm-to-table restaurant in his home state, has been running O’Neil’s kitchen the past year and a half.
This recipe he said was inspired by tradition, enabling the taste of the Emerald Isle to shine through.
“This dish creates this sweet, savory, salty, earthy combination that covers all the bases of your favorite food groups into one dish,” said Orta.
Braised pork belly hash
- Brussels sprouts
- Herb roasted potatoes
- Whiskey onions
- Pork belly
- Mirepoix – which includes onion, celery and carrots used in brown stocks or sauces
- Clover sprouts
- Sunny-side up eggs
Start off with smoking hot pans
Add a bit of oil and the pork belly to one of the pans
Then add the potatoes to the cast iron pan before the other ingredients to ensure they stay crispy.
Once the potatoes are crispy enough, add the Brussels sprouts, whiskey onions and bacon. As those sauté and the pork belly is seared, add a handful of arugula then season the hash to taste with salt and pepper.
Next up, time to plate everything. Hash first then pork belly topped with demi-glace as well as the sunny-side up egg and a garnish of clover sprouts.
Try it at home
This recipe can be made at home with traditional corned beef or pork belly. Plan ahead and start by cooking the beef/pork the day before (or double the recipe for dinner).
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