I may not be of Irish descent, but my family and I have always loved St. Patrick’s Day. I think it’s because of the unique food that seems to only come out of the woodwork for this one holiday. So, as St. Patrick’s Day approaches, I thought I would share some staples that everyone should make and enjoy in celebration of this Irish holiday!
Traditional Irish Stew for St. Patrick’s Day
- 3 lb veal for stews, in chunks
- Salt and black pepper, to taste
- 4 tablespoons flour
- Extra virgin olive oil, to taste
- 3 garlic cloves, chopped
- 3 onions, chopped
- 4 carrots, sliced
- 10 medium potatoes, cleaned and cut into large pieces (unpeeled)
- Fresh herbs or spices, to taste
- 4 bay leaves
- 4 tomatoes, diced
- 3 cups dark Guinness™ beer
- 1 cup beef broth, low in sodium
- Remove excess fat from meat. Season and roll in flour.
- Heat up a cast iron pot on medium heat and add oil and garlic. Sauté garlic until tender.
- Add meat to pot and brown. Remove from pot and save on the side. In the same pot, add onions and cook for 10 minutes on low heat until they turn clear. Add carrots and mix in with onions. Cook for 5 minutes before adding the rest of the ingredients.
- Add potatoes and mix well. Season with herbs, add bay leaves and then tomatoes. Mix well. Cook for 5 minutes and then add meat and beer.
- Let the juices reduce, about 15 minutes on medium heat. Add the broth, lower heat and cook on low heat for about 2 hours mixing once in a while.
Corned Beef Dinner for St. Patrick’s Day
- 4 pounds corned beef brisket, or more to taste
- Water to cover
- 1 medium head cabbage, cored and cut into 6 wedges
- 12 small red potatoes, halved
- 1 pound small white onions, peeled
- 6 large carrots, peeled and cut in chunks
- Sauce:1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon red wine vinegar
- 1/2 cup reduced-fat sour cream
- 2 tablespoons coarse Dijon mustard
- Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from the top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
- Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven and simmer until vegetables are tender about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround the meat with the vegetables.
- Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
ST. Patrick’s Day Popcorn
- 10 Cups of Popped Popcorn
- 3 tbsp. Butter (Sweet Cream, Salted)
- 3 cups Mini Marshmallows
- Regular M&Ms – Green
- Pretzel M&M’s – Green
- M&M Minis – Green
- Lucky Charms Shamrock Marshmallows
- Mini Shamrock Sprinkles
- St. Patrick’s Day Sprinkles
- Pop 10 cups of popcorn and salt liberally and place them in a large bowl.
- Melt 3 tablespoons of butter in a medium saucepan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.
- Pour 3/4 of the marshmallow mixture over the popcorn in the bowl and then gently fold the popcorn with a spoon until most of the kernels are covered in the mixture.
- Pour the marshmallow popcorn onto a prepared cookie sheet.
- Drizzle the remaining marshmallow mixture over the popcorn on the cookie sheet.
- Sprinkle the candy and sprinkles over the popcorn.
- Allow the popcorn to cool. Break apart into pieces and serve.