Wearing green on St. Patrick’s Day is the common attire for those who celebrate everything Irish in March. Plus, with St. Patrick’s Day around the corner, there’s plenty of good eating and drinking that goes on during March Madness.
With food, drink, and celebrating the old Irish holiday couldn’t have come at a better time; here’s 3 classic recipes which are recommended by Martha Stewart for the St. Patrick’s Day lunch or dinner, and even a little dessert.
1. Corned beef stew.
Corned beef is a popular salt-cured with seasoning beef brisket. It’s the ideal St. Patrick’s Day traditional recipe. Corned beef and cabbage is the classic recipe in general. The homemade corned beef and vegetables is the way to make it, although eating it is half the fun, making it is the other. For the best results, cooking this recipe in a slow cooker is best. It should take about 5 hours, but, only 15 minutes to prep.
– 1 3 lb. corned beef brisket
– 1/2 head of cabbage (pref. Savoy) cut to 1 1/2″ wedges
– 1/2 lb. of small potatoes
– 2 celery stalks (Cut to 3″ pieces)
– 3 carrots (Cut to 3″ pieces)
– 1 sm. yellow onion (Cut to 1″ wedges, if root is on, leave it.)
– 6 thyme sprigs
– 1 pickling spices pack or 1 tblespn of pickling spice
– grainy mustard serving
Place the cut onion, celery, carrots, potatoes, and thyme in slow cooker. Next, put in the corned beef with the fat side upwards and right on top of all the veggies. Then sprinkle your pickling spices in it. Next, cover the inside of the cooker with enough water that it fills it up (about 4 to 6 cups). This should cover the “almost” cover the meat.
Now, simply cover it and turn your slow cooker on high. It should be ready in 4 1/2 to 5 hours or until beef is tender. If you put the cooker on low, it’ll be double the time (8 1/2 or so). Put the cabbage over the beef, cover, and then continue to cook until the cabbage is tender; it should be 45 minutes before the allotted time is done on high. If on low, put in the cabbage 1 1/2 hours before it’s done. When cooked completely, or when beef is tender, thinly slice the corned beef and serve with the vegetables, the liquid soup and the grainy mustard. It serves 6; enjoy!
2. Bangers and Mash
Bangers (aka British pork sausage) is one of few classic comfort foods, but it’s great on St. Patrick’s Day. The onion grave glazed with red wine makes it all more flavorful. This recipe serves 4 to 6 while prep time is 50 minutes with total time the same, 50 minutes.
– 5 russet potatoes 2 lb. peeled and cut into 1″ inch
– Kosher salt / pepper
– 2 tblespns unsalted butter
– 1/2 cup whole milk
– 2 cups Irish cheddar
– Freshly grated nutmeg
– 2 tblspns extra-virgin olive oil
– 8 bangers (1 1/2 lbs.)
- 1 onion (8 oz.), peeled and cut, round thinly sliced (1 1/2 cups)
– 1/2 cup red wine
– 2 tblespns unbleached all purpose flour
– 2 cups low-sodium chicken broth
– 1 tblespn. low-sodium soy sauce
– 1/2 tsp. Worcestershire sauce
In a medium pot add water, potatoes, and 2 tsps. of salt, cover and allow to boil. Then, reduce heat to mid-low range so as to simmer until tender; should only take about 10 minutes. Next, drain potatoes in a colander, return to pot and mash potatoes with butter, cheese, milk, and few gratings of nutmeg, then season with salt/pepper while keeping it warm.
You can preheat a large skillet with oil over med-high heat, then add bangers to cook. Turn so as to brown on all sides which will take no more than 6 minutes. Now transfer bangers to plate; return skillet to medium heat. Stir in onions to cook, Remove bangers to plate. Return skillet to medium heat. Add onions and cook while stirring until the onions turn brown and soften, then add wine and cook. Make sure to scrape the bottom of the pan by using a wooden spoon so as release brown bits. Notice how it gets reduced by 75%, this should take a 2-3 minutes. Then, add the flour and cook, stir only 1 minute. Now you can stir in soy sauce, broth, and Worcestershire.
Bring back the bangers from the plate so as to get all the juices to the skillet when you put them back in the skillet. Cook and bring to a boil while flipping around the sausages several times or when juices thicken to a gravy. Make sure that the bangers are cooked all the way, this should take 8 minutes. Now serve with the mashed potatoes.
3. Stout Braised Lamb
The secret to ‘lamb’ recipe is all on the searing of the pan. Making it 2-3 days ahead is rumored to be the best way to cook the lamb. Skim with a spoon the excess fat from surface of the braising liquid, only if you plan on eating it that same day. The recipe serves 8 while prepping time is 1 hour and 20 minutes, plus the total time is 5 1/2 hours.
– 6 cloves of minced garlic
– 2 sprigs of rosemary
– 2 tbsps. of tomato paste
– 2 tblespns. Worcestershire sauce
– 1 bottle (11.2 ounces) stout beer (i.e. Guinness)
– 1 3/4 cups low-sodium chicken broth
– 1 jar of tomato jam or fruit chutney for serving
– 1 5 lb. of butterflied boneless lamb shoulder (trim fat and cut in half)
– Coarse salt and freshly ground pepper
– 3 tblespns all-purpose flour
– 1 tblespn. extra-virgin olive oil
– 1 lg. peeled and coarsely chopped onion
Preheat oven to 325 degrees. Generously season the lamb with salt/pepper, then sprinkle the lamb evenly with flour. Heat oil in a braised, but large deep-sided skillet over medium-high. Now work in the 2 batches of seared lamb, and put the fat side down first until brown. It should only take 5-7 minutes per batch. Transfer to a large platter.
Reduce the heat to medium and add onion to pan in order to cook. Stir occasionally for about 5-6 minutes or until soften, then stir in rosemary, garlic and tomato paste. Now stir ingredients for about a minute or until it becomes fragrant. Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices in pan, return to a boil. Cover pan and now transfer to oven so as to cook, spooning the juices over the lamb every half hour or until the meat is “fork tender.”
Remover from over, uncover and allow it to cool. You can cover it once it’s cool and refrigerate for at least 1 to 3 days. When you warm it up, removed the solidified fat from the top and place pan over medium-heat so as to simmer, covered, or until lamb is warmed up. This only takes 15 minutes. Using 2 forks, remove rosemary. Now cut or shred meat into large pieces. Next, you can transfer to a “tureen” and pour braising liquid all over the lamb. Serving with jam or chutney for more flavor is recommended.