What makes this Irish? The addition of a can of Murphy's stout and also a splash of Bushmills and Kilbeggan Irish whiskey (I ran out of my Jameson). The rib eye was on sale, or else I would have made this with lamb. The rib eye came out ridiculously tender, more so than all the previous meats I've slow cooked! It must also be due to the high marbled fat content of the rib eye in conjunction with slow cooking. I was so impressed by it until the dish cooled down and then I had to deal with the reality of all that solidified fat =(. I forgot what was sprinkled on top... probably some celery salt and parsley or oregano?
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