Ah, March. What is it they say? In like a lion, out like a lamb. I’m not sure I believe that, but I do believe that in March, everybody is Irish for a day. What day? Saint Patrick’s Day, of course! What better way to celebrate the holiday than with some great, fresh ideas for Saint Patrick’s Day recipes?
Our friend Stephanie Gallagher, the About.com Guide to Cooking for Kids, has some great Saint Patrick’s Day recipes in her post entitled St. Patrick’s Day Recipes for Everyone in the Family. Be sure to give it a read! You can also find some yummy recipes for St. Patrick’s Day in this post by Westside Cleveland Mom Tesa Nicolanti.
Here is probably the most famous of all Saint Patrick’s Day recipes (or even of all Irish food recipes, period!), corned beef and cabbage. This classic dish is an Irish favorite. Serve this up for a St. Patty’s Day treat or simply make it for a hearty weeknight meal.
- 1.75 lbs onions
- 2.5 lbs carrots
- 6 lbs corned beef brisket or round, spiced or unspiced
- 1 cup malt vinegar
- 6 oz Irish stout
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon dill seed
- 1/2 tablespoon whole allspice
- 2 bay leaves
- 3 lbs cabbage, rinsed
- 2.5 lbs small red potatoes
- 1/2 cup coarse grain mustard
- 1/2 cup Dijon mustard
To serve 12, use a 14 to 20 quart pan.
- Coarsely chop enough onions and carrots to make 1 cup each. In pan, place. onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
- Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until. meat is tender when pierced, 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. cores, then into wedges.
- Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
- Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
- With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and Dijon mustards.
Looking for more terrific Irish food recipes? Check out our collection of Saint Patrick’s Day Recipes: 8 Fresh Ideas for Dinner today!
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