If you’re looking for some authentic ways to celebrate St. Patrick’s Day, then there really isn’t a better way than with food. I’ve found that exploring and celebrating a culture can be best done by making and consuming their celebrated dishes. For the Irish there are a few staples that can’t be missed: soda bread, colcannon, corned beef and cabbage, and Irish coffee. So here are some Irish recipes to get you celebrating and exploring the culinary delights of the land of the wee folk.
Brown Butter Soda Bread
Take a wedge, slather it in butter, I won’t judge.
- 1/2 c. unsalted butter
- 3 1/2 c. flour
- 1/2 c. old fashioned oats
- 1 Tbsp. sugar
- 1 Tbsp. chopped rosemary
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 3/4 c. buttermilk
- 1 egg white, beaten
Process: Start by heating your oven to 375. Then in a heavy saucepan (like this one) melt the butter over medium heat until it’s nice and golden brown. This should take 3-4 minutes. Once it’s a good color, remove from heat. In a large bowl mix mix all of your dry ingredients together and make a little hole in the middle. Pour the buttermilk and browned butter into the hold and mix softly with a fork until the mixture is thoroughly wet. Turn it out on a floured surface and knead gently for about 6-7 turns. This should be enough to bring the dough together. Divide the dough in half and shape each half into a flattened 6-inch round. Place the rounds on an non-greased baking sheet and brush the tops with the egg white. Sprinkle lightly with pepper and dust with flour. Cut a deep X into the top of each dough round. Bake until the bread is golden brown, about 45 minutes. Cool on a wire rack and serve with a delicious helping of butter. In terms of Irish recipes, this is a must!
This dish takes mashed potatoes to a whole new level with the garlic and leeks.
- 5 medium Yukon Gold potatoes
- 6 Tbsp. butter, divided
- 2 leeks (white and pale-green parts only) sliced thinly
- 2 garlic cloves, sliced thinly
- 2 c. packed shredded savor cabbage, divide
- 1 1/4 c. milk
- 1/2 c. heavy cream
- 1 scallion, thinly sliced
Process: Put the potatoes in a small pot and cover with water. Bring them to a boil over medium-high heat before reducing to a good simmer for about 30-40 minutes. Drain and allow to cool before peeling. While the potatoes are doing their thing, melt 4 Tbsp. of butter in a large sauce pan over medium heat. Toss in the leeks and cook until they are nice and soft. This should take about 8-10 minutes. Add in the garlic and cook until the garlic is fragrant and the leeks start to brown. Add in 1 cup of cabbage and cook until it’s wilted, making sure you’re constantly stirring. When it’s wilted, add in the milk and cream and bring to a good simmer. Next up, add the cooked potatoes and remaining cabbage and mash well with a masher (like this one). Season to your liking wish salt and pepper before transferring to your serving bowl and topping with the remaining butter and scallion.
Corned Beef and Cabbage
This is a classic and to be honest, you have to try it. It’ll change your life.
- 1 corned beef brisket about 4 lbs, with spice packet
- 2 Tbsp. brown sugar
- 2 bay leaves
- 3 1/2 lbs. small potatoes
- 8 medium carrots, halved crosswise
- 1 medium head cabbage cut in wedges
Process: Put your brisket, seasoning packet, brown sugar, and bay leaves in a large Dutch oven (like this one) and cover with water. Bring it to a boil before reducing to a simmer and allowing it to simmer, covered, for about two hours. Add the potatoes and carrots and return the pot to a boil. Reduce it to a simmer until the beef and veggies and tender which should take about 30-40 minutes. Add the cabbage and return it to a boil again before reducing to a simmer for about 15 minutes. Remove the veggies and beef and keep warm. If you’d like, you can make a horseradish sauce from the juices. If not, cut the beef across the grain into slices and serve! This is mongst the most popular of Irish recipes.
Dublin Iced Coffee
We won’t tell if you won’t.
- 2 oz. strong cold-brew coffee
- 2 oz. Guinness stout
- 1 1/2 oz. Irish whiskey
- 3/4 oz. simple syrup
- 1/2 oz. heavy cream
Process: Mix the coffee, stout, whiskey, and simple syrup in a highball glass (like this one). Add ice to fill before slowly pouring cream on top. Sprinkle with cinnamon if desired.
A very happy St. Patty’s day to you and yours! We hope you love these Irish recipes. Happy cooking and a very happy eating.