Saint Patrick’s day Dinner Recipes
These recipes are for the person who wants some easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday, Included though, are some recommendations for leftovers and an option for those who don’t like corned beef.
First, my apologies, on checking my archives, I saw that part of my posting for this holiday last year .had been deleted. I was discussing my surprise, after reading an article by Julia Child, to find how quick and easy it was to home-corn beef, and that I had gone a step further and corned a piece of ham successfully. The advantages to doing it myself was that it gave me a wide choice of cuts, size of pieces and price range to choose from, rather than depending on the packages of corned beef in the meat counter.
The beef cut traditionally used for corning is a brisket, roommate in origin to the flank steak. It’s as grainy as the flank steak, with the meat separated into layers by streaks of fat. The brisket is divided into two categories of “cuts”. The “flat “cut is the leaner one and slices more easily. The “point” cut is thicker and marbled with fat. It shreds easily for non-roast dishes, and is reputed to have more flavor, but both are fattier than most cuts of beef. They’re also labor intensive to cook, taking several hours and because of the fat causing foam to form, needing changes of water initially, though some of that problem is solved by trimming as much fat as possible first.
Back in the late 60s and 70s when cooking in America was gaining popularity and traditional recipes still held sway, other cuts of corned beef were available. My Mother and Aunt argued over Round vrs. Rump. Then cooking became a fashion statement with more sophisticated, and faster sautéed and grilled methods taking over. The slow cooker is helping to bring back recipes that require more time, but the variety of large cuts those recipes require aren’t in demand yet. Hence, corned beef is, once more, confined to the brisket in markets.
This why I love being able to home corn meat. I can pick a cut which is leaner, and therefore, healthier, finer grained, so it will cook faster, and be more tender, yet is the right size for one meal and perhaps just one left-over one or sandwiches. Plus corning ups the price, so I can buy a more expensive piece of meat for the cost of a cheaper corned one. It does require a glazed, enameled or glass container, and a cool place to keep it for 3-8 days, but the corning ingredients are all regular pantry supplies. Complete directions are below.
Now on to some menu recipe suggestions for a Saint Patrick’s Day themed dinner (or two):
Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions
Soup:
As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. The basic method for making soup is universal.
Pea Soup with Mint—Serves 2 in bowls.
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.
Entrees:
Both these roasts should be served accompanied by Dijon or spicy brown mustard and plain horseradish or horseradish sauce made of ¼ cup horseradish mixed with ¾ cups mayonnaise.
Classic Corned Beef and Cabbage: Serves 6
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
Sufficient white potatoes- whole or halved- for number of servings . I don’t peel them
Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse it well and put it in a deep pot with the seasonings and enough broth to cover. Simmer 3-4 hours until fork tender, about 1 1/2 hrs. .Add potatoes, and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.
Irish Pub Brisket: Serves 6
Traditionally, this dish uses the same two cuts of beef as are regularly corned; the brisket and the bottom round. Legend has it that it was easier for the pub keeper to keep in ever ready supply if he only had to cook it not corn it as well. It’s an option for those who don’t like corned beef.
4 lb. beef brisket or bottom round
1 tsp. freshly ground pepper
1 large onion cut in thick rings
2 crushed garlic cloves
½ cup chili sauce
¼ cup loosely packed brown sugar
12oz bottle of dark beer or ale
1/3 cup flour—in reserve
Optionally 6 potatoes and 3 carrots halved, can be cooked along with the meat the last hour.
Rub the meat with the pepper. Place in a Dutch oven, or roasting pan with a lid, top with the onion. Mix everything else but the flour and pour over. Bake at 350 deg. for 3 hr. Uncover and cook for 20-30 min more until browned and fork tender.*
Remove meat to a platter and measure liquid, add water, or beef broth to equal 3 cups. Place 2 cups in a saucepan and dissolve flour in the 3rd cup then whisk into the saucepan. Bring contents to a low boil and stirring constantly simmer until it thickens, about 3 min. Serve with sliced roast.
* Alternately: Pepper the meat and brown it in butter on the stove top first, then place as above in a slow-cooker with the garlic, onions and potatoes if using, on the bottom. Mix the chili sauce and beer with the brown sugar and seasonings and add to the pot. Cook for on low or 6-8 hr. or until meat is fork tender. Make gravy as instructed above, making sure the liquid-flour ratio is unchanged. Store meat in gravy if not serving at once.
Easy Corned Beef for Two:
2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
12 oz. can of corned beef
Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.
Leftovers:
Corned Beef Hash: Serves 4
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.
Red Flannel Hash: A variation
Add 2 cups diced red beets and ½ envelope beef bouillon powder to the above ingredients. Bake in a single large casserole and omit the ketchup.
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Variation on Corned Beef Hash: This is for all the hash recipes. Replace all or half the potatoes with hominy. Corn can also be used to replace half the amount of potatoes. Put the hash in a casserole, rather than individual ramekins, and cover the top with 2 cups- or sufficient to cover- mashed potatoes and carrots, or turnips or rutabagas. A touch of ginger can be added to the carrot topping. Bake at 350 degrees for 30 min.
Corned Beef Salad: Serves 4
¾ lb. sliced corned beef- in ½ inch dice
4 medium boiled potatoes- in ½ inch dice
4 medium cooked or canned red beets- in ½ inch dice
1 Kosher dill pickle- in ½ inch dice
4 Tbs. salad oil
2 Tbs. wine vinegar
½ tsp. mashed garlic or ¼ tsp. garlic powder
2 tsp. spicy brown or Dijon mustard
1 Tbs. chopped fresh chives
Salt and freshly ground black pepper
Lettuce leaves
2 hardboiled eggs cut in quarters or sliced
Combine first 9 ingredients in a salad bowl. Add a bit of salt to taste and about 6 generous grinds of pepper. Toss gently and marinate in the refrigerator 4 to 5 hours. Toss again and arrange on lettuce lined plates; garnish with eggs and more chives or another grind of pepper.
Reuben Sandwiches: These are served open faced, which my family favors, or closed.
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftover
8 oz. bottle of Russian dressing
1 lb.sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices and top with the others; for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden. Serve hot.
Desserts:
A Light Lite Dessert:
Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.
Key Lime Pie:
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I found this, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon. Test to taste the strength of the acidity and flavor of the juice. Do NOT use lime drink mix or even concentrated juice unless it’s labeled Key Lime.
9 Inch Pie Plate and Mixing Bowl
(1) 9 inch baked pie shell –home-made or purchased, regular or graham cracker.
(1) 14oz can Sweetened Condensed Milk MIXED WITH
Sufficient sour cream to equal 2 cups – about 2/3 cup
1/2 cup fresh Key Lime juice
1 Tbs. lime zest
1/2 envelope unflavored gelatin
Whipped cream
Soften the gelatin by soaking 5 min. in the lime juice. Combine the Condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice in the microwave 30 sec. If it doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve topped with whipped cream.
Note: For this occasion add a drop of green food coloring to the pie filling.
Corning Directions:
For Beef:
For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8.
The first time I did this I used a glazed terra cotta planter, then I found an enameled roasting pan in an flea market. For weights I use a Dollar Store plate and a brick, then seal the pan with plastic wrap. I only make this in winter, so if I don’t have room in the refrigerator, I put it on a shelf in the garage—just as long as it doesn’t freeze.
Corning Ham:
Last year, on a hunch, I cut a lobe from a ham shank and used the corning ingredients, minus the salt and water, as a dry rub. I put it in a plastic bag in the refrigerator for a week and boiled it as I would a corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.
1 ½ to 2 lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef.
Happy Saint Patrick’s Day everyone
