Rich stew, chewy brown soda bread, smoked salmon with horseradish, and more: everything you need for a delightful St. Patrick’s Day get-together.
If you’re looking for a traditional Irish recipe or something a little more festive, these St. Patrick’s Day recipes have ideas for everyone eager to celebrate all things Ireland and green on March 17. Classic Irish favorites like Beef and Guinness Stew are here, as are naturally green (thanks to matcha) yogurt and pound cake. Pinch yourself if you don’t make one of these St. Patrick’s Day favorites for dinner or dessert.
Corned Beef and Cabbage Dinner
Horseradish-crusted corned beef pairs with tender cabbage and herbed potatoes for the ideal St. Patrick’s Day feast. Round out the meal with your favorite Irish beer and a serving of warm bread pudding.
8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
Beef and Guinness Stew
This hearty stew, layered with complex flavors from caraway seeds, sweet raisins, and full-bodied Guinness Draught pays homage to the best of Irish cooking and earned our test kitchen’s highest rating. Food Editor, Ann Taylor Pittman, promises “This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.”
TOTAL TIME 3 hrs, 18 mins YIELD 8 servings (serving size: about 1 cup)
This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.
How to Make It
Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.