In our family we nearly always cook Brown Stew not Irish Stew, that is with Mince rather than lamb.
Curry, chips and rice in a silver tray seems to be authentic Irish cuisine nowadays, along with pizza with corn on top. You can get an Irish breakfast pizza some places here but I wouldn’t recommend it to my worst enemy.
Then there’s coddle.
My Irish friends prefer eating chinese above most things,I mentioned that I’d bought some “traditional Irish Potato bread” at my local supermarket and they they didn’t have a clue about what I was talking about.
Also they drink Magners cider rather then Guinness,in the north we used to drink Harp lager mostly,when this Englishman was visiting.
Pasties are the go. Frozen pastry and whatever the hell you like as filling.
On behalf of my country, please accept my most sincere apologies, we don’t usually insult visitors by serving them this crap. Harp and Tennents lager is usually reserved for football matches and parades where they are purchased in packs of 24.
Old (tired) joke; A seven course meal for an Irishman, six pack of Guinness and a potato.
Sorry to double post, but in cases where Guinness is required for cooking, there are bottles and cans of stout available without a widget. The contents are fizzy rather than smooth and few people I know of drink it. Mum usually buys it for puddings and the like, in fact the last time I bought it the woman behind the counter in the off license asked me who was cooking Christmas pudding.
My younger sister’s boyfriend loves the stuff, we only recently realised that in a beautiful picture of my daughter at Christmas playing with presents, an out of focus can of Guinness and a glass filled with something black was sitting in the background :smack:
I’ve only ever had a pastie in Scotland or England. I’ve had calzones though…
I love Potato Bread, gonna pick some up when I go to the supermarket in a minute. 
Magners, or as it is called here Bulmers is indeed very popular but Guinness is also extremely popular. More popular though perhaps are American piss-water beers such as Bud and Heineken.
“Mince” = hamburger/ground beef?
Here is mother’s family’s secret recipe for Irish bread. It’s a Rooney/O’Leary tradition:
This recipe is best made in a cast iron skillet. Preheat oven to 400 degrees F.
Mix together 2 tablespoons baking powder
1 tsp salt, 1/3 C sugar, 3 1/2 C flour.
Rub in 1/2 C shortening.
Add 1 C raisins (2 tsp caraway seeds are optional. I hate them)
Add 2 eggs, slightly beaten with 3/4 C milk.
Stir until well blended on floured board/counter. Roll to fit in skillet.
Bake for 15 minutes at 400 degrees, then bring the heat down to 350 and bake for an additional 30-35 minutes.
Lots of butter and a cup of tea is required for eating.
I used to love Guinness but I drank so much of it so often on one visit over there that even now I cant face the stuff.
I find the cider over there a bit sickly,I made the mistake once of asking in a pub in Cork whether they sold Strongbow cider which is popular this side of the water and was curtly told that it was highly unlikely that I’d find anywhere that sold it .
Of course at that time Iwas unaware of the historical associations that the Irish have of SB.
I think that’s more likely to be barm brack rather than bread.
ETA:
Mince = minced beef = ground beef.
Is the American use of “hamburger” for this quite recent?
You could go for the actual Irish dish of Bacon and Cabbage, although the Jewish thing may be a problem there.
http://www.dochara.com/eat/traditional/bacon-cabbage.php
Corned Beef and cabbage is an American dish as the Irish that went over there found it harder to find bacon than beef. It’s becoming more popular over here nowadays but that’s because of the stuff filtering back from the US.
As linked above Coddle is a traditional Dublin dish.
Not AFAIK. I should think it is as old as the usage of “hamburger” for a ground-beef sandwich, which goes back at least to the late 19th Century.
The Wikipedia cite doesn’t say that the constituent ingredient has been called “hamburger” though, just the sandwich.
You forgot the fried bread.
Irish recipe? …Poteen 
Sorry, missed the edit window. This should read ‘The Wikipedia cite doesn’t say how long the constituent ingredient has been called “hamburger”…’
That got me curious. It’s not really a barm brack. According to this site it appears we make more of an irish cake, and that traditional soda bread doesn’t include the raisins.
This is definitely a recipe handed down from my great grandmother straight from Ireland, so who knows how it evolved.
Huh. You learn something every day.
Another traditional Irish dish with a bit of a problem for Jewish people: crubeens, i.e. pigs’ trotters.
Sorry I meant any type of steak. :smack:
I think it’s just a function of language. The stores mark it as “ground beef” but everyone knows the difference between “picking up a pound of hamburger” and “hamburgers”. The church cookbook I just grabbed off my shelf seems to give recipe ingredients about 50/50 hamburger/ground beef.