Are you ready? I am about to throw a bunch of recipes and information at you; if you are not ready, hold on because it is going to be a whirlwind of fabulous Irish flavors that you will not know what exactly hit you.
So... yesterday, I brought Irish Soda Bread to you. I will tell you that my little loaves paired very well with the rest of our HUGE Irish meal. I am going to do my best to bring all of the fabulous dishes to you in a methodological way.
First Dish: Soda Bread. Click HERE to see the recipe!
Second Dish: The Traditional Corned Beef and Cabbage. As I quickly learned, this is a traditional dish to make for St. Patrick's Day. Nick loves it so much that he told me he could eat it every single day. I am not sure I can handle that, but now I have a quick and easy meal for those nights that I do not want to put much effort into the meal.
The great part about this meal is that it does not vary that much from recipe to recipe. Obviously you can spice it up any way you like it. I kept it simple and melted a couple of recipes together to make the perfect dish for Nick and I. It is only two of us so we had a relatively small corned beef brisket. The ingredients I give you are for a 3.5 pound brisket.
Here are the ingredients you will need:
- 3.5 pounds corned beef
- 3 garlic cloves, smashed
- 10 peppercorns
- 2 bay leaves
- 14 ounces Guinness [or any stout you like, I suppose]
- 2 to 3 cups beef broth
- Water, enough to cover the meat by an inch or more
- 1 yellow onion, cut into wedges
- 1/2 yellow onion, sliced
- 3 carrots, peeled and cut into large chunks
- 8 red potatoes, scrubbed and cut into quarters
- 1 head green cabbage, cut into quarters [remove the core!]
- 4 tablespoons butter
- Rinse the corned beef and put into a large soup pot
- Add the garlic, peppercorns and bay leaves to the pot
- Stir in the stout, beef stock, and water
- Bring to a boil over medium to high heat, then reduce the heat to a gentle simmer and cook for 4 to 6 hours, covered, stirring occasionally
- About 30 to 45 minutes before you are ready to eat, add the onion wedges, carrots and potatoes to the pot and cook for about 30 minutes
- Add the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 15 minutes
- Remove the cabbage to a colander and allow to drain; while allowing the beef and potatoes and vegetables to continue to cook
- In a separate large sauce pan, heat 4 tablespoons butter over medium heat
- Add the sliced onion and a pinch of salt. Saute until tender and beginning to brown, about 8 to 10 minutes
- Make sure the cabbage is completely free of excess water and add it to the browned onion mixture and toss to coat well in the butter
- Cook over medium heat until the cabbage begins to brown
- Remove the meat to a serving platter over the cabbage
- Remove the potatoes and vegetables to another serving bowl
- Use the broth for the meat and vegetables
Dish Three: Spicy Ale Slaw
I am not a huge fan of slaw because it is usually mayonnaise based but this is a great twist to a traditional coleslaw.
Here are the ingredients you will need:
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 1/2 head cabbage, shredded
- 2 medium red bell peppers, thinly sliced
- 3 carrots, shredded
- some of the beer based broth
- Heat the soy sauce, honey, garlic, brown sugar and broth in a large microwavable bowl for about 10 seconds and whisk together
- Add the marinade to the cabbage, bell peppers and carrots and toss.
- Refrigerate until ready to serve, at least 30 minutes
Recipe adapted from Food Network Magazine
Last Dish: Irish Chocolate Ice Cream
Recipe adapted from Kitchen Daily
I found this awesome ice cream recipe that requires no special equipment, which is fabulous for Nick and I because his brother took the one we used to have at our old apartment. It conveniently ended up at his new house when Nick was in Iraq. Anyway, lets get down to this perfect dessert using some of Ireland's best!
- 4 beaten egg yolks
- 3/4 cup sugar
- 3/4 cup milk
- 3/4 cup half and half
- 3 ounces semisweet chocolate, coarsely chopped
- 2 shots of espresso
- 1/4 cup Irish whiskey
- 2 cups whipping cream
- In a medium saucepan combine the eggs yolks, sugar, milk, half and half, chocolate and espresso shots
- Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat
- Beat mixture with a rotary beater until smooth
- Transfer to a bowl, cooling thoroughly by placing the bowl on top of a large bowl full of ice water
- Stir this mixture occasionally
- When the mixture is cooled, stir in the whiskey
- In a large mixing bowl beat whipping cream with a mixer on medium speed until it begins to thicken/soft peaks form
- Fold this into the cooled chocolate mixture
- Pour the entire mixture into a slightly greased 8x8 inch baking pan
- Cover and freeze at least 8 hours or over night, if you want to wait that long!
- Let stand at room temperature for 10 minutes before serving
This ice cream is so convenient and not much work. If you wanted to make this during the year, play with the flavors and the ingredients so that you make the perfect ice cream for you. But in honor of St. Patrick's Day I used the Irish whiskey and it was well worth it. I hope you all give it a try!
This meal kept me busy most of yesterday but it was all worth it. I really hope that you all enjoy these dishes! Each of these recipes can be paired with other meals, so if you do not like one or the other then make one with a dish you are planning to make!
Until Next Time,
Happy St. Patrick's Day!