It’s by pure accident that I’m posting my St. Patrick’s Day Feast – before March 17th! (I don’t want you to think I’m losing my procrastinating ways). So hopefully, this will give you some ideas for maximizing your
drinking family time on Saturday. This plan is for a day of cooking, with very little of it spent actually cooking – love it!
In my humble opinion, slow cooker corned beef cannot be beat. You throw it in the Crock-Pot in the morning, you turn it once, and you enjoy delicious salty meat come evening. Works for me!
I’d probably never be caught dead drinking Guinness at any other time of the year (yes, I know, I’m a beer snob), but for corned beef, Guinness is the perfect libation to impart some serious yum. If using beer isn’t for you, a nice beef stock would work as well.
This meal also reminds me of how much I love cabbage, it’s such an underrated veggie. Side note- when my parents wanted to see if I was laying they’d ask me to say “cabbage, cabbage, cabbage.” What secret parenting skills did they possess to tell my honesty through these words???
Next up is the cheddar soda bread – a marriage of King Arthur Flour and Cabot Cheese that is in a word, heaven. I tried this last year for St. Patrick’s Day and had to include it for you this year.
The bread gets a nice crispy crust, while the middle stays gooey and cheesy. I start on this after the brisket is underway and before the potatoes get going. It’s soooo easy. Throw it together, bake it up and cover so it stays warm till dinnertime. I really can’t stress how easy it is to make, so just trust me on this one and try it.
The potatoes have been a work in progress; I’ve tried making Pilsner potatoes before and they always seemed to “beery” for every, but me of course. So this is about as close to perfect as I’ve come. I think there’s a definite beer note present, without being overwhelming, which is what an ingredient should do and be, I think. These are great for any special occasion, or when you just need a nice carb load. They make a ton, so if there aren’t a lot of hungry mouths around your table, half the recipe.
I’m the kitchen gadget queen, but I think scalloped potatoes are one of those projects when the use of suggested mandolin is completely unnecessary. A good sharp knife and the ability to pay attention so you don’t draw back nubs is good enough for me. I think slicing potatoes thinner than a mandolin can get is also perfect for ensuring your potatoes are cooked evenly.
I started the potatoes about 2 hours before dinnertime. You’ll need solid time for prep, an hour for cooking, and standing time before serving.
So that’s starting your brisket in the morning, making your bread in the afternoon, then working on the potatoes, while enjoying beers and Jameson throughout, and finally – sitting down to a delicious diner after. Sláinte!
Guinness Corned Beef
4 pounds raw corned beef brisket
1 packet pickling spice
1 12 ounce can Guinness Draught
1/2 cup dark brown sugar
1 large white onion, cut into 8ths
5 gloves whole garlic, peeled
1 pound baby carrots
1/2 head Savoy cabbage, thinly sliced
2 teaspoons horseradish
1/3 cup sour cream
Heat a heavy stock pot over high heat. Add brisket, allowing to get crispy and brown on all sides, remove from heat. In a large slow cooker add pickling spice packet, Guinness and brown sugar. Combine until sugar is dissolved. Add brisket, and enough water to cover the top of the meat. Add onions and garlic and cook on high, 6 to 7 hours.
Two hours prior to serving add the carrots to the slow cooker, An hour before serving add the cabbage, time will vary depending on how crisp or soft you like your cabbage.
Remove meat from the cooker and let cool 10 minutes.
In a small bowl combine horseradish and sour cream.
Slice brisket thinly across the grain. Serve with horseradish cream.
Cheddar Soda Bread
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pats
8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, 1/3 cup
1 1/2 cups buttermilk
1 large egg
Preheat the oven to 375°F. Lightly grease an 8″ square or 9″ round pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
Scatter reserved cheese on top.
Bake the bread for 40 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. Wait about 20 minutes before cutting the bread.
Pilsner Parmesan Potatoes
4 pounds russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
1 small onion, chopped
2 garlic cloves, minced
2 cups pilsner
2 cups heavy cream
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
1 cup grated Parmesan, plus more for broiling
2 tablespoons freshly chopped chives
Preheat the oven to 375 degrees F.
In a large stockpot or Dutch oven, melt butter over medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute. Slowly add pilsner and heavy cream, bring to a simmer. Add nutmeg, salt and pepper, and remove from heat.
Butter a large casserole dish. Place half the sliced potatoes in an overlapping pattern. Pour half of the cream mixture over the potatoes and sprinkle with half of the parmesan. Layer the remaining potatoes, pouring the remaining cream mixture over the top. Sprinkle with remaining parmesan. Cover with foil and cook for 45 minutes. Remove foil and cook for an additional 15 minutes.
Sprinkle top with additional parmesan and chives. Place under broiler set on high, until top is golden brown.
Remove from oven and allow to set up for approximately 15 minutes, this makes a big differeence as it allows the sauce to thicken.