Dempsey’s Brewery Restaurant & Pub is a must-stop in Watertown with a wide variety of European brews and daily homemade items, like Guinness Stew (Note: Don’t leave without eating pizza, as owner and executive chef Sean Dempsey is South Dakota’s only certified Pizzaiola and is on the United States Pizza Team). The talented team share two delicious recipes that readers can try at home, or simply make the short trek to try them in the Irish-inspired atmosphere.
1 ½ Oz. Pendleton
½ Oz. Pure maple syrup
3 Oz. Smoked peach lemonade
Combine Pendleton and syrup in a shaker, strain and pour over ice in a rocks glass.
Top with peach lemonade.
Garnish with bacon.
“The combination of Canadian whiskey, maple syrup, and bacon gave me a Canadian feel, and I figured there was nothing classier than a Canadian tuxedo.”
Corned Beef Boxty
2 Cups Mashed potatoes
½ A diced red onion
1 ½ Cups Buttermilk
1 Large red potato (grated)
4 Cups Flour
½ Tbsp. Baking soda
½ Tsp. Sea salt
Add eggs and baking soda to mashed potatoes in a mixing bowl.
Separately, squeeze juice out of grated red potato with a towel, then add into bowl with sea salt.
Stir well. Add buttermilk and flour.
Toss on griddle at 350 degrees, and cook on each side for three-and-a-half minutes, or until firm. Should yield two to three-ounce pancakes.
CORNED BEEF INGREDIENTS:
4 Oz. Corned beef
1 Sleeve Red onion
1 Cup Baby Portobello mushrooms
2 Oz. Diced carrot
2 Oz. Diced celery
1 Pad of butter
Combine all veggies into a skillet and cook with butter (salt and pepper to taste).
Add corned beef, and cook for two minutes.
Arrange in tower-like structure, alternating between Boxty and Corned Beef mixture.
Serve with sour cream.
Owner & Executive Chef
“This is by far the most authentic Irish dish we serve. It’s made using a technique we learned in Killarney, where it’s been made for centuries.”