Here are some of the most classic and sought after St. Patrick’s Day dishes that any leprechaun would devour! Kick your meal and festivities up a notch with these dishes that will transport you to Ireland.
Corned beef and cabbage
Short on time? Well, this recipe will pretty much make itself!
Recipe by www.food.com
• 4 cups hot water
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• ½ teaspoon fresh ground pepper
• 1 large onion, cut into quarters
• 3 lbs. corned beef brisket (with spices)
• 8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
• 1 head cabbage, cored and cut into 10 wedges
• 4-5 carrots, cut into 1 inch pieces
1. Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
2. Place corned beef and contents of spice packet in the mixture.
3. Scatter the potatoes and carrots over the top and along the sides.
4. Cover and cook on high heat setting 4 hours.
5. Remove the lid and scatter the cabbage wedges over the top.
6. Cover and continue cooking on high 3-4 hours longer, or until beef is tender.
7. To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Recipe by allrecipes.com
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 pounds beef chuck, cut into 1 ½ inch cubes
• 1 pound carrots, peeled and cut into 1 inch chunks
• 6 large potatoes, peeling and cut into large chunks
• 1 white onion, cut into large chunks
• 2 cloves of garlic, minced
• 2 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon cold water
• 1 tablespoon cornstarch
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Recipe by simplyrecipes.com
• 3 large potatoes, peeled and quartered
• 1 stick butter
• 1 medium onion, chopped
• 1-2 cups vegetables – diced carrots, corn, and peas
• 1 ½ lbs. ground beef
• ½ cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
1. Boil the potatoes: place peeled and quarters potatoes in medium size pot. Cover with an inch of cold water. At a teaspoon of salt. Bring to a boil, reduce to a simmer, cook until tender (20 minutes).
2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and carrots, cook until tender, about 6 to 10 minutes. Add peas and corn toward the end
3. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes.
4. Mash the cooked potatoes: When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 Tbsp. of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
5. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole). Spread the mashed potatoes over the top of the ground beef.
6. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
A classic potato dish that any Irishman would love!
Recipe by tasteofhome.com
• 1 ½ pounds red potatoes, cut into one inch cubes
• 7 ½ cups chopped cabbage
• 8 green onions, chopped
• 1 cup fat-free milk
• 1/3 cup butter
• ¾ teaspoon salt
• ¼ teaspoon pepper
1. Place potatoes in a Dutch oven, cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes. Add the cabbage during the last 5 minutes of cooking.
2. In a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncover, for 5-6 minutes.
3. Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
St. Patrick’s Day Mint Shakes
Because no St. Patty’s day is complete without dessert!
Recipe by foodnetwork.com
• 1 pint vanilla ice cream
• ¼ cup whole milk
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 3 or 4 drops green liquid food coloring
• Whipped cream and green sanding sugar, for garnish
1. Blend ice cream, milk, peppermint extract, vanilla extract and food coloring in a blender until smooth.
2. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.