What should i make for St. Patricks Day?

Question

Corned beef and cabbage? red potatoes? if so how?

my mom's side is irish but i really never watched her make it

Answer 1

Like SmartAle said, but don't forget the carrots and celery!

Answer 2

Its very easy! I like to get a huge corned beef brisket and put it in a slow cooker all day. Take it out of the freezer the night before, leave it in the fridge so it will stay cold, but not frozen. Then, at about 9 or 10 am, depending on what time dinner is, put it in a slow cooker. I dont use any seasonings. I cut a medium sized onion into 4 quarters and drop it in with it. Add enough water to the slow cooker just to cover the bottom of the pan. It will make its own juices. Let it cook all day. You can add potatos half way through the day and cabbage too, but I find that putting it all in the slow cooker makes it all taste like corned beef. If you like that, then put it all in, if not, cook it seperate. Wash and boil your potatos and clean your cabbage and cook away! I only add butter and a little salt to my cabbage. Another good treat to go with this dinner is candy carrots. You take a bag of baby carrots. Clean them, put them in a pan, put enough water in them to halfway cover the carrots. Depending on how many you cook, add brown sugar. You want the water to be really brown and kinda thick. Boil till the carrots are tender. You'll see that the juice is thick like syrup. The carrots are awesome!! Good luck!

Answer 3

Irish stew...
2 1/2 lb boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)


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Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.

Answer 4

buy a corned beef at your local grocer with the spice package included. put the meat, spice pack and two medium onions in a large heavy pot and cover with water. bring to a boil, then reduce to a simmer cover with lid, for about 30 minutes. in the mean time, rough chop two onions, quarter enough red potatoes to feed the amount of people that will be joining you. add to the pan, bring back to a boil, reduce to simmer & cover again for 15 minutes. add 1 head cabbage, cut into quarters. cover & steam cabbage for about 15 minutes. serve with horseradish (not the sauce, the real deal) and irish stout. yum.

Answer 5

The easiest way is to put in a crock pot and let it cook all day till it's tender.All you do is place your piece of corned beef in the bottom of the crock pot sprinkle it with the season packet that comes with it cut up some potatoes and cabbage and place on top of the corned beef and let it cook on low heat till tender,I let mine cook all day till the corned beef falls apart.The season packet is key to the flavor so make sure its in the corned beef package!!Good luck!!

Answer 6

Cottage Pie

This pie is rich and hearty with just enough spice to keep it interesting.

Ingredients
8 tablespoons unsalted butter, divided
1 cup finely diced onion
1 1/2 pounds 81% lean ground beef
coarse salt or house seasoning
freshly ground black pepper
2 teaspoons Worcestershire sauce
1 1/2 tablespoons Heniz ketchup

beef stock, Kitchen Basics recommended unless you have homemade
2 whole eggs, separated
1/2 cup heavy cream
6 tablespoons unsalted butter
1/2 teaspoon garlic powder
8 potatoes, peeled, boiled, and mashed [see Cook’s note]
freshly grated Parmesan cheese, preferably Reggiano

Method
Heat oven to 350°

Heat 2 tablespoons butter in a large skillet over medium high heat. When the foam has subsided, add the chopped onions and sauté until golden. Add the ground beef and cook until no longer pink. Season with salt and pepper and add the Worcestershire sauce and ketchup. Add a few tablespoons of stock and simmer, covered, over low heat for 15 to 20 minutes, adding more stock as necessary to keep the mixture moist.

Beat the egg yolks until light; in another bowl, beat whites until stiff. Beat the yolks, cream, the other 6 tablespoons butter and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites.

Spread meat mixture evenly into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake until potato topping is puffed and golden, 25 to 35 minutes.

Cook’s note:
The proper way to boil potatoes is by placing potatoes in a large pot and cover with salted cold water. Bring to a boil and reduce heat so that potatoes continue to simmer. Cook potatoes until tender, 20 to 30 minutes depending on the size of potatoes. The smaller you cut the potatoes the quicker they will cook.

Drain potatoes and return to hot pot and shake to dry off. Carefully peel potatoes and pass through a food mill or ricer.

Ginger Guinness Cake

The most unusual thing about this recipe is that stout is substituted for the water or coffee used in most gingerbread recipes. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea ... or a beer!

Ingredients
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

Method
Heat oven to 350°. Butter a 9 x 5 loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6 cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Answer 7

Here is my menu.... This is a really good recipe for corned beef and cabbage

IRISH BOILED DINNER

1 (3 1/2 lb.) fresh beef brisket
2 (12 oz.) bottles Lager beer
2 c. water (or enough to just cover)
2 bay leaves
10 black peppercorns
1/2 c. chopped parsley
2 tsp. salt
2 tbsp. butter or olive oil
3 cloves garlic, peeled and sliced
2 c. chopped and rinsed leeks (white parts only)
1 med. yellow onion, peeled and sliced
3/4 lb. lg. carrots, cut into lg. pieces
3/4 lb. sm. red potatoes
1 lb. turnips, peeled and quartered
2 lbs. green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste

Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven.
Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.

IRISH SODA BREAD

1 tablespoon baking soda
1 tablespoon sugar
4 cups flo0ur
2 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork.
Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cooke sheet. Slask a large cross in the top.

Bake in a preheated 375°F oven for 40-45 minutes.

Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve.

Variations: 1 cup raisins, craisins, citron or dried fruits and a few tablespoons caraway seeds may be added. 1/2 yogurt or sour cream and 1/2 milk may be substituted for buttermilk.

BANOFFEE PIE (IRISH)

12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375 ml of double cream
1/2 teaspoon powdered instant coffee
1 dessertspoon castor sugar
a little freshly ground coffee

Preheat the oven to gas mark 5 (400F).
Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.

The secret of this delicious pudding lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry* (see CAUTION).

Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling (or use dulce de leche)

Method: Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lengthwise and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.

*CAUTION: It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings. Serves 8-10.

HOMEMADE IRISH CREAM LIQUEUR

1 c. Irish whiskey
1 can (14 oz.) Eagle Brand sweetened condensed milk
4 eggs
2 tbsp. vanilla extract
2 tbsp. chocolate extract
1 tbsp. coconut extract
1 tbsp. powdered instant espresso or other powdered (not granular) instant
coffee

1. In a blender, blend all the ingredients at low speed until thoroughly mixed. Transfer to a bottle with a tight cover and refrigerate overnight or longer. The original said to refrigerate overnight before serving. Serve very cold. Shake well before serving.

Answer 8

Make a Pot of Irish Stew you can make it in the crock pot.

Answer 9

u can do all of those if u want, but also, don't forget yo make St. Patricks cookies!!! and wear gree ;)

Answer 10

Mmmmm....Corned beef and cabbage...yum..