Category Archives: St. Patrick’s Day

Happy St. Patrick’s Day!!

This is my second year attempting to cook a traditional Irish meal for St. Patrick’s Day.  Last year we had Irish Beef Stew, so I wanted to do something different.  When you think traditional Irish food, your mind goes to corned beef and cabbage, with some Irish soda bread on the side.  I’ve never had corned beef OR soda bread, so this was the perfect opportunity to try it out.  I’m used to lots of flavor, so I used Bobby Flay’s Corned Beef recipe, which is just kicked up a bit.  All in all, it was a huge success.  With the leftovers, we had Reuben sandwiches! 

Bobby Flay’s Corned Beef
Source:  Bobby Flay 

Ingredients:
1 corned beef, prepared (instructions below)
1 lb bacon, cut into pieces
spice rub for the meat
Dijon mustard
coarse ground mustard
prepared horseradish
honey 

Method: 

To prepare the corned beef, simply remove from packaging and rise off.  Place in a large pot and fill with water until just over the meat.  Add the spice pack that came with the meat.  Boil at a slow simmer for 2.5 to 3 hours, until fork tender.  Remove and allow to cool.  Trim and discard the fat. 

Fry the bacon in a pan, and set aside once browned.  Slice the corned beef and season each side with the rub.  Flash fry in the bacon grease about 30 seconds on each side, just to get the flavor and a touch of crust on each side.  Remove to paper towels. 

To make the sauce:  combine mustards, honey and horseradish (sorry didn’t measure) until it tastes to your liking.  It’s spicy!  Drizzle over the meat to serve. 

 

Corned Beef

 

Cabbage and Bacon: 

1 head cabbage, chopped
1 onion, chopped
2 cloves garlic, chopped
bacon from the corned beef recipe
touch of water
seasonings to taste 

Method: 

In a large pot, combine the cabbage, onion and garlic with about a tablespoon water.  Cook over medium heat until the cabbage has cooked down and is soft.  Season to taste and serve with crumbled bacon. 

Cabbage with Bacon

Brown Soda Bread
Source:  Cooking Light, March 2010 Issue 

Ingredients:
Cooking Spray
2.5 cups whole-wheat flour
1/2 cup all-purpose flour
1/2 cup steel-cut oats (there IS a difference between this and regular oats)
2 tbsp brown sugar
1 tbsp wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk
1 large egg, beaten 

Method: 

Preheat oven to 325.  

Combine the flours through the salt in a large bowl until well mixed.  Combine the buttermilk and the egg in another bowl, then pour into the dry mixture.  Stir till combined. 

Pour into a greased 9×5 loaf pan and bake for one hour and five minutes or till cooked through.  Remove from pan and cool completely before serving. 

Brown Soda Bread

Got leftovers?  Make a Reuben sandwich!  Simply use the slices of bread, add some thousand island dressing, some corned beef, sauerkraut and voila! 

Reuben Sandwich

For dessert, we had simple cupcakes.  There’s no recipe for these because they were the boxed funfetti cake mix with buttercream icing colored green.  But they looked cute! 

Happy St. Patrick's Day!!

Irish Beef Stew

In honor of St. Patrick’s Day today, I’m cooking a crockpot Irish Beef Stew. This recipe comes from the Fix-It and Forget-It Cookbook that friends Karen and Clint Ortis bought us for a wedding gift (thanks Karen and Clint – we love it!!) and can be found on page 83. Of course being from Louisiana, I have to spice it up some. So not pictured in the ingredients is 1 tsp of hot sauce of your choice (we like Louisiana Gold).

Crockpot Irish Beef Stew

Ingredients:
2 lbs. stewing beef, cubed
1 envelope dry onion soup mix
2- 10 3/4 cans tomato soup
1 soup can water
1 tsp. salt
1/2 tsp. pepper
2 cups diced carrots
2 cups diced potatoes
1 lb. package frozen peas
1/4 cup water

Method:

Place beef, onion soup, tomato soup, soup can of water, salt, pepper, carrots and potatoes in slow cooker. Cover. Cook on LOW 8 hours. Add peas and 1/4 cup water. Cover. Cook on LOW 1 more hour.

Notes: as mentioned previously, I added 1 tsp hot sauce. I also added 1 chopped onion (just because I like onions) and about 1/4 cup beef stock because I only used 1 pound of stew meat, so that will make up for the flavor the other pound would have supplied.


The ingredients – minus the hot sauce and onion since they were a last-minute addition.


Stew is ready to cook!


The finished product, right before devouring!

The Verdict: Delicious! James and I both really enjoyed this, which is saying a lot because I don’t like stews much! We ate it over rice. I will definitely make this again, however next time I will let the peas cook for more than an hour because I found they could have gone for longer, a little undercooked tasting. Also James and I both felt it needed more salt, but you can add more salt to your own personal bowl. Two thumbs up though!