Back to Where the War Began

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After loving the finale of the Danny Ryan trilogy, I circled back to the beginning with City on Fire—and it was fascinating to see how it all started.

Set in Providence, Rhode Island in the late 1980s, the novel opens with a fragile peace between the Irish and Italian crime families that control the city. That peace shatters when a reckless romantic entanglement ignites a full-blown mob war.

Danny Ryan, a dockworker who has tried to stay on the edges of the criminal world, finds himself pulled into the conflict through family loyalty and circumstance. As violence escalates and alliances shift, Danny begins a transformation that will shape the man readers eventually see in the later books.

Don Winslow’s writing is sharp, lean, and cinematic. The pacing is brisk, the dialogue crackles, and the gritty Providence setting feels completely authentic. Danny is also a terrific protagonist—thoughtful, loyal, and far more strategic than the mobsters who underestimate him.

Knowing where Danny’s story ultimately leads adds an extra layer of enjoyment when reading this first installment. You can already see the seeds of the leader he will become.

If you like crime fiction with strong characters and a sweeping saga feel, this is an excellent starting point—or, as in my case, a rewarding trip back to the beginning.

Since Danny Ryan represents an Irish crime family, I thought I’d share my Beer Braised Corned Beef with Yellow Potatoes and Carrots recipe. It is a time-honored St. Patrick’s Day meal at our house.

Beer Braised Corned Beef with Yellow Potatoes and Carrots

An easy-to-make recipe for St. Patrick’s Day with will provide plenty of leftovers for Reuben sandwiches or corned beef hash.
Cook Time 5 hours
Servings: 6
Course: Main Course
Cuisine: Irish

Ingredients
  

  • 3 pound Corned Beef Brisket with spice packet
  • 3 cloves garlic smashed
  • 2 shallots peeled and halved
  • 12 ounces dark beer
  • 7 carrots cut into 2-inch dice
  • 6 yellow or red potatoes cut into 2-inch dice

Method
 

  1. Preheat oven to 250 degrees.
  2. Trim excess fat off corned beef and put in a large Dutch oven.
  3. Add the garlic, shallots, spices, and beer.
  4. Cover and braise for 3 hours, turning the meet once.
  5. Add the carrots and potatoes and cook for an additional 2 hours.
  6. Slice and serve with vegetables.

Notes

To make a reuben, spread pumpernickel or rye bread with thousand island dressing. Layer with thinly slice cooked corned beef and Swiss cheese. Add sauerkraut, as desired. Butter bread and grill until cheese is melted and bread is lightly toasted.
To make corned beef hash, simply dice leftover meat, potatoes, carrots, and shallots and fry in butter (or olive oil if you are being good). 
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