I usually spend every Sunday night in the center of town in Jerusalem, and finally tried out O’Connell. They serve over 40 types of Irish whisky there so it was pretty impressive when it came to the drink menu. But the reason I was there with friends was to try out the food. Everyone I had asked had told me that the food is legit, heck I even recommended about it in my post to theculturetrip.com. And well everyone the trip was worth it.
The food was legit. Pricey, but legit. We ordered a couple of different dishes to the table and they were all spot on. I personally ordered a hamburger medium, a fishn’chips, a chicken salad and a steak sandwich. The service took a while and a bit slow during the service itself but the food really made up for it.
The hamburger was cooked to a perfect temp and full of flavor. the char was perfect and the bun was toasted as well. But i still hate that when I order a burger they give you the vegetables on the side and I need to compile my burger. That wasn’t the case here though. A solid burger full flavor and fries to go with it. The fishn’chips, the fish was flaky and the coating was crunchy just like it should be. A bit pricey but worth the investment. The chicken salad was seasoned right, and the salad had a nice vinnagrette to compliment the salad. The steak sandwich was a bit disappointing though. It needed like a sauce to give it another element but it was lacking, otherwise it could be a great sandwich.
All in all, a great way to spend the night out with a group of friends with some great food, on a street that is overloaded with restaurants as well.
1 Kilo lean beef stew meat(goulash), cut into 1-inch cubes.Dry the meat before it’s cooked
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
2 tsp kosher salt
1\2 tsp ground black pepper
1 pinch cayenne pepper
2 large onions, chopped
2 cloves garlic, crushed
4 tablespoons tomato paste+ 8 tablespoons of water
1 1/2 cups of guinness
1 cup of beef stock
1 celery chopped stalk
2 cups chopped carrot
2 bay leaves
1\4 cup brown sugar
1 1\2 tsp paprika
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste with the water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan with the stock, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots, celery, brown sugar, bay leaves and thyme . Cover, reduce heat to low, and simmer for 2 to 3 hours or transfer to heated crock pot, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley. serve with mashed potatoes!
F.Y.I if you want to add potatoes to the stew, add more salt and pepper!