Beef and Guinness pie is essentially beef and Guinness stew placed into a pastry base and topped with a pastry lid. The pie is baked until it's golden brown and it's known as a perfect dish for cold autumn days. The filling is typically made with beef cubes, mustard powder, oil, onions, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, parsley, and thyme.

It's cooked slowly in order to result in perfectly tender meat. The flavors of Guinness permeate the beef, while the vegetables produce a thick gravy. If there's any leftover gravy after the pie has been baked, it's usually poured into a jug and served with the pie.

This traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables such as carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper, while flour is added as a thickening agent.

It should be cooked very slowly over low heat until all the flavors are thoroughly combined. Beef and Guinness stew can be served with biscuits or Irish soda bread on the side, and it is recommended to prepare it on colder days or for St. Patrick’s Day.

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later.

It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today's recipes. Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours so that the meat turns tender and releases the fat into the stew, thus enhancing the flavor of the entire dish. 

Cheap, quick, and easy to prepare, bacon and cabbage is an Irish dish that is traditionally made on St. Patrick's Day. Bacon in the dish refers to cured pork joint from the shoulder, paired with cabbage, and sometimes potatoes, onions, carrots, or turnips.

The dish is often accompanied by a white sauce consisting of butter, flour, milk, and fresh herbs such as parsley. In the past, bacon and cabbage was mostly consumed by Irish farmers who had all of the ingredients readily available.

Irish spice bag is a popular fast food meal consisting of potato chips and chicken meat with red, green, and chili peppers. The dish that is strongly influenced by Asian cuisine was developed in Dublin in the 2010s, but its exact origins are still unknown.

Spice bags are available in Chinese takeaways and chippers, where they are served in paper bags with an accompanying tub of curry.

Although it is typically enjoyed in the County Cork for Christmas and New Year’s Eve, spiced beef can be obtained all year round in specialized shops throughout Ireland. The simplicity of preparing it is perhaps outweighed only by its length, which in some cases takes over a month or two.

A joint of rump or silverside beef is salted and marinated in spices and saltpeter for a couple of days, and in some cases, up to a few weeks. Once cured, the meat is cooked in water or stout and optionally roasted afterward.

Consisting of sausages, onions, slices of bacon called rashers, and potatoes, Dublin coddle is a typical winter dish. The name probably comes from the French word caudle, meaning to boil gently, while the origin of the dish dates back to the 1700s.

Allegedly, it originated from the habit of one-pot cooking employed by the sailors of Ringsend and was a favorite of both Jonathan Swift and Seán O'Casey, as well as mentioned in the works of none other than James Joyce himself. It was invented as a way to use leftovers and was typically prepared in bigger cities where it gained popularity because it was so easy to make. 

Limerick ham is a special way of preparing a leg of pork. Traditionally, the ham is smoked over juniper branches, then left in cold water overnight before it is ready to be cooked. Most commonly, the ham is boiled in cider, then baked on high heat in order to become crispy and crunchy on the exterior.

Once it is properly cooked, the ham is often served with various sauces on the side, such as horseradish and mustard sauce or cider cream sauce.