Boxty with Liver and Bacon: A Hearty Irish Comfort Food Recipe
Boxty, a traditional Irish potato pancake, is incredibly versatile. While often enjoyed simply with butter or as an accompaniment to other dishes, it truly shines when paired with savory ingredients like liver and bacon. This recipe combines the earthy flavors of liver, the salty crunch of bacon, and the comforting texture of boxty for a meal that’s both satisfying and deeply rooted in Irish culinary tradition.
This dish is perfect for a weekend brunch, a hearty lunch, or even a warming dinner on a chilly evening. It’s also a great way to introduce yourself to the world of Irish cuisine beyond the usual stews and colcannon.
## What is Boxty?
Boxty is a type of potato pancake that originated in Ireland, particularly in the northern and western counties. It’s traditionally made with a combination of raw grated potato, cooked mashed potato, flour, baking soda, and buttermilk. The name “boxty” is thought to be derived from the Irish word *bacstaí*, which means “baker’s bread.” There are many regional variations of boxty, with some using only raw potato, others using more flour, and some even including eggs.
The key to a good boxty is the balance of raw and cooked potato. The raw potato provides the characteristic slightly chewy texture, while the cooked potato adds moisture and binds the pancake together. Buttermilk is also essential, as its acidity helps to activate the baking soda and create a light and airy texture.
## Ingredients for Boxty with Liver and Bacon
Here’s what you’ll need to make this delicious Irish meal:
**For the Boxty:**
* 1 cup raw potato, peeled and grated
* 1 cup cooked mashed potato
* 1/2 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 – 3/4 cup buttermilk (or as needed)
* 2 tablespoons butter or oil, for frying
**For the Liver and Bacon:**
* 1 pound bacon, cut into 1-inch pieces
* 1 pound beef liver, sliced about 1/4 inch thick
* 1 large onion, thinly sliced
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1 cup beef broth
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish (optional)
## Equipment
* Large mixing bowl
* Grater
* Potato ricer or masher
* Measuring cups and spoons
* Large skillet or frying pan
* Paper towels
## Instructions: Making Boxty with Liver and Bacon
Follow these detailed steps to create a truly memorable boxty dish:
**Part 1: Preparing the Boxty Batter**
1. **Grate the Raw Potato:** Peel the raw potato and grate it using a box grater or food processor. Place the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial to prevent the boxty from becoming soggy.
2. **Combine Potatoes:** In a large mixing bowl, combine the grated raw potato and the cooked mashed potato. Make sure the mashed potato is smooth and free of lumps. Using a potato ricer ensures the smoothest texture.
3. **Add Dry Ingredients:** Add the flour, baking soda, and salt to the bowl. Whisk the dry ingredients together lightly to combine them before incorporating them into the potato mixture.
4. **Incorporate Buttermilk:** Gradually add the buttermilk, starting with 1/2 cup, and mix until a smooth batter forms. The batter should be thick enough to hold its shape but still pourable. You may need to add more buttermilk if the batter seems too dry. The consistency should be similar to that of pancake batter.
5. **Rest the Batter:** Cover the bowl with plastic wrap and let the batter rest for at least 15 minutes. This allows the flour to absorb the buttermilk and helps to develop the gluten, resulting in a more tender boxty.
**Part 2: Cooking the Boxty**
1. **Heat the Skillet:** Heat a large skillet or frying pan over medium heat. Add about 1 tablespoon of butter or oil to the pan and let it melt and coat the surface evenly. You may need to add more butter or oil as you cook the boxty.
2. **Pour the Batter:** Pour about 1/4 cup of batter onto the hot skillet for each boxty. Spread the batter into a round shape, about 4-5 inches in diameter. Don’t overcrowd the pan; cook the boxty in batches.
3. **Cook the Boxty:** Cook the boxty for about 3-4 minutes per side, or until golden brown and cooked through. Flip them carefully with a spatula. The edges should be slightly crisp, and the center should be cooked through. Adjust the heat as needed to prevent burning.
4. **Keep Warm:** As the boxty are cooked, transfer them to a plate lined with paper towels to drain any excess oil. You can keep them warm in a low oven (200°F) until ready to serve.
**Part 3: Preparing the Liver and Bacon**
1. **Cook the Bacon:** In a separate large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a plate lined with paper towels, reserving about 2 tablespoons of the bacon fat in the pan.
2. **Cook the Onion:** Add the sliced onion to the skillet with the reserved bacon fat and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. **Add Garlic:** Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. **Prepare the Liver:** While the onion and garlic are cooking, lightly dredge the beef liver slices in flour. Shake off any excess flour. This will help to thicken the sauce and give the liver a nice crust.
5. **Sear the Liver:** Increase the heat to medium-high and add the dredged liver slices to the skillet. Cook for about 2-3 minutes per side, or until browned on the outside but still slightly pink inside. Be careful not to overcook the liver, as it can become tough and dry. Work in batches if necessary to avoid overcrowding the pan.
6. **Make the Sauce:** Remove the liver from the skillet and set aside. Pour the beef broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds flavor to the sauce.
7. **Add Seasonings:** Stir in the Worcestershire sauce, dried thyme, salt, and pepper. Simmer for a few minutes, or until the sauce has slightly thickened.
8. **Combine Everything:** Return the cooked bacon and liver to the skillet with the sauce. Heat through gently. Avoid prolonged cooking at this stage, as the liver can become overcooked.
**Part 4: Serving the Boxty with Liver and Bacon**
1. **Assemble the Dish:** Place a boxty on each plate. Top with a generous portion of the liver and bacon mixture.
2. **Garnish (Optional):** Garnish with fresh chopped parsley, if desired. This adds a pop of color and freshness to the dish.
3. **Serve Immediately:** Serve the boxty with liver and bacon immediately while it’s hot and the boxty is still slightly crispy.
## Tips for Making the Best Boxty with Liver and Bacon
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the final dish will taste. Use fresh potatoes, good quality bacon, and grass-fed beef liver if possible.
* **Squeeze Out Excess Moisture:** It’s essential to squeeze out as much moisture as possible from the grated raw potato. This will prevent the boxty from becoming soggy and help them to cook properly.
* **Don’t Overmix the Batter:** Overmixing the boxty batter can develop the gluten in the flour, resulting in tough pancakes. Mix the batter just until the ingredients are combined.
* **Use a Hot Skillet:** Make sure the skillet is hot before you start cooking the boxty. This will help them to brown evenly and prevent them from sticking to the pan.
* **Don’t Overcrowd the Pan:** Cook the boxty in batches to avoid overcrowding the pan. Overcrowding can lower the temperature of the skillet and cause the boxty to steam instead of fry.
* **Don’t Overcook the Liver:** Liver can become tough and dry if it’s overcooked. Cook it just until it’s browned on the outside but still slightly pink inside.
* **Adjust Seasoning to Taste:** Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to suit your preferences.
* **Serve Immediately:** Boxty with liver and bacon is best served immediately while it’s hot and the boxty is still slightly crispy.
## Variations and Substitutions
* **Vegetarian Option:** For a vegetarian version, replace the liver and bacon with mushrooms and onions. Sauté the mushrooms and onions in butter or olive oil until softened, then add a splash of vegetable broth and some fresh herbs. You can also add some grated cheese for extra flavor.
* **Different Types of Liver:** You can use different types of liver, such as chicken liver or pork liver, instead of beef liver. The cooking time may vary depending on the type of liver you use.
* **Add Vegetables:** Add other vegetables to the liver and bacon mixture, such as bell peppers, carrots, or celery. Sauté the vegetables along with the onion and garlic.
* **Spicier Version:** For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, sage, or marjoram, instead of thyme.
* **Gluten-Free Boxty:** To make gluten-free boxty, use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend contains a binding agent, such as xanthan gum or guar gum.
## Serving Suggestions
Boxty with liver and bacon is a hearty and satisfying meal on its own, but you can also serve it with the following accompaniments:
* **Coleslaw:** A creamy coleslaw provides a refreshing contrast to the richness of the liver and bacon.
* **Green Salad:** A simple green salad with a vinaigrette dressing adds a touch of lightness to the meal.
* **Pickled Onions:** Pickled onions add a tangy and flavorful element.
* **Chutney:** A sweet and savory chutney, such as apple chutney or onion chutney, complements the flavors of the dish.
* **Guinness:** A pint of Guinness is the perfect beverage to pair with this classic Irish meal.
## Storage Instructions
* **Boxty:** Cooked boxty can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
* **Liver and Bacon:** Cooked liver and bacon can be stored in the refrigerator for up to 3 days. Reheat it gently in a skillet or microwave before serving. Freezing is not recommended, as the texture of the liver can change.
## Nutritional Information (Approximate)
*Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*
Per Serving (assuming 4 servings):
* Calories: 600-700
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g
## Conclusion
Boxty with liver and bacon is a delicious and comforting Irish dish that’s perfect for any occasion. With its combination of earthy flavors, crispy textures, and satisfying richness, it’s sure to become a new favorite. This recipe provides detailed instructions and helpful tips to ensure that your boxty with liver and bacon turns out perfectly every time. So, gather your ingredients, put on some Irish music, and enjoy a taste of Ireland in your own kitchen!