St. Patrick’s Day Recipes
Make this St. Patrick’s Day unforgettable with these Irish-inspired recipes. We’ve got Irish Soda Bread, Corned Beef and Cabbage, Traditional Irish Stew, Leprechaun Pie, Green Velvet Cupcakes and lots of great ideas for leftovers too!
Corned Beef Dinner
Original kaboose.com recipe, developed by Wendy Kalen
Try a traditional Irish dinner of corned beef, cabbage, and potatoes. Makes a great dinner and has fabulous leftover possibilities.
1-41⁄2 pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
11⁄2 pounds small (about 1-inch diameter) red potoatoes
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until forktender. Remove and keep warm.
Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
Irish Soda Bread
This Irish Soda Bread is so moist and tasty you shouldn’t save making it just for St. Patrick’s Day.
4 tablespoons sweet butter, softened
1⁄2 cup sugar
2 large eggs
4 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
11⁄2 cups buttermilk
1 cup currants
Butter a cookie sheet. Heat oven to 350 degrees F. In a large bowl beat butter and sugar together to combine. Add eggs, one at a time, beating well after each additition.
In a medium bowl whisk flour, baking powder, baking soda, and salt to combine.
Beginning and ending with flour mixture alternately add flour and buttermilk, beating well after each addition. Stir in currants.
On a generously flourered hard surface knead the dough about 4 minutes until smooth and not sticky, adding flour as needed.
Form into 71⁄2-inch round. Transfer to prepared cookie sheet. Etch an x in the top of the loaf.
Bake about 1 hour 10 minutes or until it sounds hollow when tapped on. Move to a rack to cool completely before slicing.