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As opposed to, say, Italian or Mexican or Chinese, few of us think to add Irish fare to our regular dining rotation. But considering some of the major cornerstones of the cuisine are sausages, fried potatoes and crocks of slow-braised meat, simmered in Guinness-spiked gravy or sauced in melted cheese or both, why the heck are we limiting our consumption to St. Patrick’s Day alone? Here are just a few Brooklyn dishes bound to...