7 Classic St. Patrick's Day Recipes
Hello Food Wishers! Chef John’s Corporate Overlords here with 7 classic St. Patrick’s Day recipes for a festive holiday! You’ve had corned beef and cabbage, you’ve had shepherd’s pie, but have you had Corned Beef & Cabbage Shepherd’s Pie? Chef John’s mashup of these two traditional Irish dishes is so delicious you’ll want to make it more than once a year! Speaking of tradition, no St. Paddy’s Day would be complete without a loaf or two of classic Irish Soda Bread. Colcannon combines the lovely, Spring-is-finally-here-greenness of kale and leeks with the always-alluring comfort of buttery mashed potatoes, while Cream of Green Garlic & Potato Soup takes the chill off the last few cold days of winter. Whether you want to make a classic Beef & Guinness Stew for St. Paddy’s Day dinner or let your leftovers shine in Potato & Corned Beef Knishes, Chef John has the perfect St. Patrick’s Day recipe for you!
Corned Beef & Cabbage Shepherd’s Pie:
Beef & Guinness Stew:
Irish Soda Bread:
Potato & Corned Beef Knishes:
Classic Irish Shepherd's Pie:
Cream of Green Garlic & Potato Soup:
Colcannon:
0:00 Corned Beef & Cabbage Shepherd’s Pie
10:04 Beef & Guinness Stew
15:41 Irish Soda Bread
23:23 Potato & Corned Beef Knishes
33:57 Classic Irish Shepherd's Pie
39:14 Cream of Green Garlic & Potato Soup
44:19 Colcannon
Unbelievable St. Patrick's Day Dish - Guinness Braised Corned Beef
Donna prepares braised corned beef in the oven, low and slow using Guinness' new Baltimore brewed El Dorado Amber Ale!
#cornedbeef #Guinness #stpatricksday
Corned beef braised low and slow in the oven, flavored with Irish beer!
Ingredients:
4-6 pound of flat-cut corned beef brisket
2 large onions, sliced
4-6 large carrots, halved
2-3 cloves garlic, sliced (optional)
1-2 pints of Irish beer
1 cup water
1 tablespoon beef base, such as Better Than Bouillon Beef Base
¼ cup mustard (Dijon preferred)
¼ cup brown sugar (dark preferred)
1 tablespoon Pickling Spice Mix
Pepper to taste
Water as needed
Directions:
Preheat oven to 275F
Rinse the corned beef to remove excess salt. Pat to dry. You can save any seasoning packet included in the package for the cooking liquid.
Season the brisket with pepper. Sear the brisket 3-5 minutes per side. Remove the brisket.
Layer the onion, carrot and garlic in the bottom of the Dutch oven, lay the brisket over the vegetables with the fat cap on top.
In a separate saucepot, heat the Irish beer, water, and beef base.
Add the heated liquid to the Dutch Oven to almost cover the meat. Brush the top of the brisket with mustard. Sprinkle it with brown sugar and 1 tablespoon of Spice Mix. Cover with foil and a tight lid.
Generally speaking, the brisket should cook for about one hour per pound or to an internal temperature of at least 180F to 195F.
Remove the brisket, tent with foil and allow it to stand for 10 minutes before serving.
Skim the fat from the cooking liquid, strain to make a sauce. Cut the brisket against the grain and serve with the sauce.
Alternately, you can chill the cooking liquid until the fat solidifies, making it easier to remove. The liquid can then be seasoned. The cut meat can be warmed in the liquid.
COLCANNON POTATOES:
Instead of boiled corned beef and cabbage, try braised corned beef brisket with Colcannon potatoes on the side. This traditional Irish potato dish highlights cabbage and bacon. Double the yum!
Ingredients:
3-4 pounds potatoes (gold or red variety) peeled, quartered
½ head green cabbage, roughly chopped
1 large onion, diced
1 stick butter (8 tablespoons)
1 tablespoon of canola oil
½ cup cream or half n half
½ pound of crisp, cooked bacon, crumbled
Salt and pepper to taste
Directions:
Place potatoes in a stock pot, cover with water, add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook until fork tender.
Drain, add 6 tablespoons of the butter and mash, adding cream until desired consistency is achieved.
Meanwhile, in a large saute pan, melt the butter and oil over medium heat. Add the onion and cook until translucent. Add the cabbage and continue to saute until the cabbage is tender.
Stir the cabbage/onion mixture into the mashed potatoes along with half the bacon.
Season with salt and pepper to taste.
To serve, top the potatoes with the remaining 2 tablespoons of butter and crumbled bacon.
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Colcannon Recipe
Colcannon is a delicious Irish side dish of mashed potatoes infused with sauteed greens. It’s creamy, comforting, and very simple to make!
⭐️ Printable recipe:
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How to cook Corned Beef Sliders w/ Colcannon Potatoes episode
Chef KG gives a live cooking tutorial with step by step instructions on how to cook corned beef sliders with concannon potatoes! #cooking, #seafood, #dinner, #chef, #dinnerideas, #food network, #how to, #meal preparation, #diet, #BBQ, #barbecue, #cookout, #recipe, #food, #what to eat, #hungry, #Steak, #Crab, #food truck, #lunch, #breakfast, @FoodNetwork, #slider
Colcannon
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Corned Beef with Colcannon | EG13 Ep79
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!