Tired of the same old boiled this and that for St. Patrick’s Day? We’ve got a few game-changing recipes right here. From the oven-braised corned beef (which will wake you up to what corned beef should taste like), to the booze-infused desserts, you will be the hero of your St. Patrick’s Day celebration. No luck necessary!
oven-braised corned beef with mustard glaze
Irish cauliflower cheese
garlic herb beer butter potatoes
Irish soda bread
Irish soda bread pudding with whiskey caramel sauce
First up, the corned beef. The technique is the most important ingredient in this recipe. Start with the recipe found here, then end with the mustard glaze found in step 3 of the directions here. Be sure to soak your corned beef in cold water for a couple of hours to reduce the saltiness of the dish. Once the slow-cooked beef is done, slather on the brown sugar mustard glaze, pop it under the broiler until it caramelizes, and you are ready to rock every last Irish-food-lovin’ lad and lass.
And now for the creamed kale. I’ve never been a creamed spinach fan—too mushy. But creamed kale, as I have discovered, is a different story. This recipe was inspired by a recipe I found on Real Simple‘s site, but as I was putting it together I didn’t think it had enough “creamy” so I added cream (duh) and a little Parmesan and garlic powder. I also didn’t have shallots, but half an onion worked just fine.
2 tablespoons olive oil
Follow the cooking instructions from Real Simple, adding the cream and Parmesan when you add cream cheese and sour cream. With these additions, bake it a little longer than the original recipe suggests: 20 to 30 minutes or until bubbly.
Next up is the Irish cauliflower cheese. This traditional Irish and English dish was a big hit at my personal St. Patty’s Day preview. I followed this recipe, from Creating Nirvana, except that I added some bright green dried parsley before serving. It’s a pretty bland looking dish, but offered great flavor. I also used an aged Irish cheddar (of course).
Clearly it’s time for the garlic herb beer butter roasted potatoes. Say NO to boiled potatoes and give these luscious beer-and-butter-soaked spuds a try. Once again, just follow the recipe, this one from one of our favorites, The Beeroness.
Steamed cabbage: It’s a staple, and there are no earth-shattering discoveries here. My only tip is to steam your cabbage in chicken broth. It adds some nice depth of flavor.
For the oven-baked carrots, I present my go-to method for cooking carrots. It is embarrassingly easy. Peel the desired amount of carrots, then dice into 1-inch pieces. Line a glass or metal baking dish with aluminum foil, large enough to seal up into a handmade foil packet. Toss in your carrots and about a 1/4 cup of water. Add salt and pepper to taste. Seal up the packet and bake. This time I baked them alongside the corned beef. In 2 hours they were perfect. If your oven temp is higher, it will obviously take less time. The carrots are sweet and tender and always a hit.
Whether you need a single item to prepare or want to add to your feast, give this Irish soda bread recipe a try, from Terry Krongold’s blog, The Cook’s Tour.