St. Patrick’s Day Recipes
Prepare your own Irish feast this St. Patrick’s Day! Start with Corned Beef and Cabbage, enjoy some Irish Bread Pudding for Desert, and wash it all down with Homemade Green Beer!
Corned Beef and Cabbage
- 1 (4-pound) cured corned beef brisket, trimmed
- 16 cups water
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 1/2 teaspoons pickling spice
- 3 garlic cloves, peeled
- Cooking spray
- 1 tablespoon caraway seeds
- 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
- 4 pounds small red potatoes, quartered
- 2 tablespoons chopped fresh parsley
- 2 teaspoons butter
- 2 teaspoons grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon black pepper
- 1/2 cup dry breadcrumbs
- 1 (5-ounce) jar prepared horseradish, drained and squeezed dry
- 3 tablespoons Dijon mustard
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.
Irish Bread Pudding with Caramel-Whiskey Sauce
- 1/4 cup light butter, melted
- 1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
- 1/2 cup raisins
- 1/4 cup Irish whiskey
- 1 3/4 cups 1% low-fat milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 (12-ounce) can evaporated skim milk
- 2 large eggs, lightly beaten
- Cooking spray
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- Caramel-Whiskey Sauce
Preheat oven to 350°.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.
Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
What’s a St. Patrick’s Day celebration without green beer? But just how do you make green beer? Here’s a simple recipe…
What You’ll Need
Liquid green food coloring
Glasses or mugs
Place 2 drops of green liquid food coloring in the bottom of a beer mug or glass. Add the beer. No stirring needed. Voila. Green beer.