Sunday 13 March 2022

Spring into Saint Patrick's Day with Cookbook Author Sloane Taylor's Traditional Irish Meal...

Presenting the traditional St. Patrick's Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian's Irish Red Lager, or Smithwicks Ale. But here's a newsflash, Boyo, except for the beer you'll never find corned beef served anyway on the Old Sod. That's right. Our Irish brethren look at us in amazement, but that's never stopped us Yanks from creating traditions. So pour another wee dram and let's get cooking.

MENU
Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef
1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer, not Lite
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don't stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here's a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2" pieces
1 celery stalk, cut into 2" pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you're ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn't cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce
1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

Dea Ithe!

Sloane


Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

7 comments:

  1. Welcome to my virtual kitchen, Sloane! I'll grab us a Guinness and set the table, while you serve the meal! Happy Saint Pat's Day, my friend! Dea Ithe!

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  2. Added a fun little GIF to this tweet! Hope you don't mind. Great recipe for St. Patty's Day!

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    1. Not at all, Leigh! I added my own too. Wink. Thanks so much for serving Sloane's Irish meal out there, my witchy friend. Cheers!

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  3. Ah, Sharon, we are of one mind. Sloane's corned beef is gracing my blog tomorrow. YaY for Sloane and St. Paddy! ☘😊

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    1. LOL! Great minds, Helen! Extra luck for our Gourmet Goddess for sure. Hugs and thanks!

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  4. Standard winter fare for us!

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    1. Are you including the beer too, Vonnie? Hope so. Wink. Happy Saint Patrick's Day to my favorite Kiwi. Cheers!

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