The Wearin’ of the Green is near with St. Patrick’s Day being on Wednesday, March 17th this year. Irishmen, Irish descendents and most everyone else breaks out the Irish grub and green beer for a celebration.
Two of the most common Irish dinners that have been eaten for centuries are Boiled Corned Beef & Cabbage and Shepherd’s Pie. Most of the Irish food is hearty, stick-to-your-ribs food made with inexpensive ingredients and ingredients kept on hand.
There are various versions of the Corned Beef & Cabbage, but this recipe is very traditional and the Horseradish Sauce adds a zip.
Boiled Corned Beef & Cabbage
3 lb. corned beef with spice packet
2 sprigs fresh parsley
1 stalk celery (cut in large pieces)
10 small red whole potatoes (unpeeled)
5 carrots (peeled cut in chunks)
1 head of green cabbage (cut into small wedges)
Place meat in large pot with cold water to cover meat, add spice packet, parsley and celery. Cover pot and bring to a boil, reduce heat to simmer. Cook for approximately 1-1/2 hours or until tender.
Add potatoes and carrots and continue cooking until vegetables are almost tender. Add cabbage and cook for 20 more minutes.
Remove meat and let rest. Pour some of the broth from the pot over the meat. Slice meat across the grain. Serve with horseradish sauce.
6 Tbsp. horseradish
1/2 c. sour cream
2 tsp Dijon mustard
2 Tbsp. mayonnaise
2 Tbsp. chopped chives
Mix together thoroughly. Chill. Makes about one cup.
6 medium size potatoes
2 Tbsp. butter
Salt and pepper to taste
1 medium onion (chopped)
1-1/2 lbs. lean ground beef
1 can beef broth
1 Tbsp. flour
1 cup carrots (thinly sliced)
1 cup green peas (frozen)
Peel and cube potatoes, boil potatoes until tender, mash with milk and butter until fluffy, season with salt and pepper.
Brown ground beef and onions in hot skillet, drain excess grease if needed; season with salt and pepper. Add flour, then broth and simmer until mixture thickens. Add carrots and peas, simmer for 10 minutes. Pour beef mixture into lightly greased 2 quart casserole dish, spread potatoes over top and bake 350 degrees for 25-30 minutes.
If you want to get out of the kitchen, there are plenty of places to go in Tulsa to celebrate and enjoy great food and drinks on St. Patrick’s Day:
Arnie’s Bar, 318 E. 2nd St., 918-583-0797
Brothers Houligan, 2508 E. 15th St., 918-747-1086
James E. McNellie, 1st St. & Elgin, 918-382-7468
Kilkennys Irish Pub & Eatery, 1413 E. 15th, 918-582-8282
Paddy’s Irish Restaurant & Pub, 8056 S. Memorial Dr., 918-250-3626
Look for my article on Monday – Irish Desserts!