Traditional Irish Food?

Pubs are probably the best place to sample traditional Irish food, and of course a Guinness or cider to wash it down. There are pubs all over, so I'd suggest walking by a few and seeing if you like the ambiance, and if you're looking for music it will be posted on a board outside. Menus are also posted outside so you can choose a place that has something good to you. Most of the restaurants unless you get something ethnic like Thai will also serve Irish dishes like lamb and smoked salmon. Brown bread is served everywhere. That might be a good recipe to make at home. If I do say so myself, I also make a killer steak and Guinness pie modified from a Jamie Oliver recipe.

Soda bread is also very common. Lamb and pork are excellent (and I understand the seafood is too, but I can't speak to that as I am allergic). The steak and ale pie is very good. To try your own- cut aobut 1 .5 -2lb flavorful beef such as chuck roast or skirt steak into cubes. Place in a large glass dish. Cover with marinade made of dark beer/ ale, rosemary, thyme and worchester sauce. Refierate over night. Chop 2 large carrots, 1 rib of celary, 1/2 to 1 onion, and 2 or 3 large potatoes into bite-size cubes. remove beef from marinade and pat dry (reserve marinade). dredge in a few tablespoons of flour with salt and pepper. brown in a little oil in a large heavy skillett (do not over crowd- do in batches if needed). Remove meat to platter. Add vegetables (except potatoes)to skillett and saute . Add meat back and potatoes, and cover with marinade (you could also use a large dutch oven at this point). Simmer until potatoes are ALMOST tender- about 15-20 min. Spoon into individual oven proof dishes or one large casserole dish, cover with puff pastry- use an egg or milk wash if you wish. Bake at 350-400 until pastry is done (about 30-45 min.). Serves 4-6

Hey, thank you for your suggestions! On another forum one of the users recommended me this Beef and Irish Stout stew (shortened it,there is a picture also), with beer as one of the ingridients! ;) It looks very nice, I must say, but the cooking time is kinda long (3 hrs). I think I might actually Tonis recipe, it sounds good and tasty too. Thank you again

Dublin itself is just like any other European city today, the Irishness in my view has been diven out with just tourist pap left behind. Bit like trying to get proper Fish and Chips or an English roast dinner in the centre of London. If you go out a way too pubs. Irish fayre is typically traditional meat and 2 veg plates with very large and hearty portions.
Otherwise its the usual fast food or very upmarket stuff put on by some foodie wanting to be cosmopolitan that at best could be described as international with an Irish influence. I guess if you wanted traditional Irish fayre, then its Soda Bread, Boiled beef and cabbage, Irish Stew etc. Not much commercially profitable there so its very rare, better cooking it yourself.

"Dublin itself is just like any other European city today, the Irishness in my view has been diven out with just tourist pap left behind. " That is quite sad... But thank you anyway. Im gonna be trying to make them myself, and see how it goes.

Personally, I don't think the Irishness has gone out of Dublin. There's too much history in that town for that to happen. If you're looking for a "Quiet Man" experience, then, no, that's not in Dublin, and it's gotten much more diverse there, but it's still Dublin. We've gone to Gallagher's Boxty House in Temple Bar a couple of times. Yes, it's in a touristy area, and probably caters to tourists, but it's good food. Boxty is a traditional potato pancake, but a bit like a crepe in that it's filled with stuff, like salmon or corned beef and cabbage.

Get beyond Temple Bar and O'Connell street and Dublin is still what it was: a Georgian city, founded by Vikings, peopled by modern urban Irish. Traditional Irish food before 1845: potato and milk, morning, noon and night. Very rare introduction of meat into the diet. Explains why the potato blight was so devastating.