Best 2 Corned Beef Dinner For St Patricks Day Recipes
Corned beef and cabbage is a classic Irish dish that is traditionally served on St. Patrick's Day. It is made with corned beef, which is a brisket that has been cured in a brine solution, and cabbage. The corned beef is typically boiled until it is tender, and then it is served with the cabbage and other vegetables, such as potatoes and carrots. In this article, we will provide you with two delicious recipes for corned beef and cabbage dinner, as well as a recipe for Irish soda bread, which is the perfect accompaniment to this classic Irish meal. Our first recipe is for a traditional corned beef and cabbage dinner, made with simple, wholesome ingredients. The second recipe is for a slow-cooker corned beef and cabbage, which is perfect for those who are short on time. And finally, our recipe for Irish soda bread is easy to follow and results in a delicious, fluffy loaf of bread that is perfect for sopping up the juices from the corned beef and cabbage.
Let's cook with our recipes!
CORNED BEEF DINNER FOR ST. PATRICK'S DAY
This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.
Provided by Mmnadiv
Categories Main Dish Recipes Roast Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
- Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
- Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g
ST PATRICK'S DAY CASSEROLE
A tasty way to eat corned beef, cabbage, and potatoes...perfect for a St. Patrick's Day feast, or simply good eating any other time!
Provided by Jeannine Ross
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
- Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
- Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
- Spread the mixture into the prepared baking dish.
- Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
- Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
- Brush the top of last sheet with melted butter.
- Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 23.5 g, Cholesterol 81.2 mg, Fat 19.4 g, Fiber 3.9 g, Protein 19.7 g, SaturatedFat 8.5 g, Sodium 946.3 mg, Sugar 3.4 g
Tips:
- Choose the right cut of meat: Brisket is the traditional cut of meat for corned beef, but you can also use chuck roast or rump roast. Look for a piece of meat that is well-marbled with fat, as this will help keep it moist during cooking.
- Brine the meat properly: Brining the meat is an essential step that helps to flavor and tenderize it. Make sure to use a brine that is made with water, salt, sugar, and spices. You can also add other flavorings, such as garlic, onions, or bay leaves, to the brine.
- Cook the meat slowly: Corned beef is a tough cut of meat, so it needs to be cooked slowly and gently. The best way to do this is to simmer it in a covered pot for several hours. You can also cook it in a slow cooker on low for 8-10 hours.
- Serve the meat with traditional sides: Traditional sides for corned beef include cabbage, potatoes, carrots, and onions. You can also serve it with horseradish sauce, mustard, or rye bread.
Conclusion:
Corned beef is a delicious and flavorful dish that is perfect for St. Patrick's Day or any other special occasion. By following these tips, you can make sure that your corned beef dinner is a success.
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