Irish or not, many people love to participate in “wearing of the green’ on St. Patrick’s Day. With shamrocks, leprechuans, parades, rivers dyed green, and green beer (should you choose to partake), St. Patrick’s day is full of fun. St. Patrick’s Day is a celebration the Roman Catholic feast day of the patron saint of Ireland. A feast day – let’s eat!
The staple dish of St. Patrick’s Day has become corned beef and cabbage. This came about because many Irish Americans were so poor that they couldn’t afford more expensive food. The best they could afford was beef and cabbage. Make the best of what you have! And boy, is it good!
| Servings |
servings
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Ingredients
- 1 4 lb cured corned beef brisket trimmed
- 16 cups water
- 2 cups yellow onion chopped
- 1 cup celery chopped
- 2 lbs carrots cut in half lenghtwise
- 1 1/2 tsp pickling spices
- 3 cloves garlic peeled
- cooking spray
- 1 tbsp caraway seeds
- 1 2 & 1/2 lb head green cabbage cored and cut into 1" strips
- 4 lbs small red potatoes quartered
- 2 tbsp fresh Mariposa Farms parsley chopped
- 2 tsp butter
- 2 tsp lemon rind grated
- 2 tsp fresh lemon juice
- 1/8 tsp black pepper
- 1/2 cup dry breadcrumbs (optional)
- 1 5 oz jar preparred horseradish drained and squeezed dry (optional)
- 3 tbsp Dijon mustard (optional)
Ingredients
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Instructions
- Place corned Beef in a large stockpot; add water, onion, celery, pickling spice and garlic cloves. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot. Set aside.
- Strain cooking liquid into 2 large bowls; discard solids. Return liquid to the pot.
- Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
- While cabbage is cooking, place potatoes and carrots in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes and carrots to pan. Stir in parsley, butter, lemon rind, lemon juice and pepper; toss to coat.
- Optional: Preheat broiler. Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto the mustard. Broil 3 minutes or until lightly browned.
- Serve corned beef with cabbage, potatoes and carrots.
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What meal is complete without a delicious, but light, dessert? Here is a gelato recipe that we think you’ll love!
| Prep Time | 4 hours |
| Cook Time | 30 minutes |
| Servings |
Quart
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Ingredients
- 1 cup sugar
- 2 tbsp cornstarch
- 2 cups heavy cream
- 2 cups whole milk
- 6 sprigs fresh Mariposa Farms Mint
- 4 ozs semisweet chocolate chopped
Ingredients
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Instructions
- In a large heavy saucepan, stir the sugar and cornstarch together. Stir in the cream and milk, cook over medium heat, stirring constantly for about 10 minutes, or until the mixture thickens and begins to bubble.
- Transfer the milk mixture to a glass bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. If you leave the mint in too long the flavor will be too strong.
- Cover the mint cream and refrigerate about 4 hours, or until completely cold. While the milk mixture is cooling, melt the chocolate. This can be done in either the microwave or a double boiler. Cool until the chocolate is barely warm and still fluid. Freeze the mint cream in an ice cream maker according to directions until frozen.
- As the mixture begins to thicken in the freezer quickly drizzle the melted chocolate into the gelato while the ice cream maker is processing. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout.
- Serve immediately, or transfer to a container and freeze until firm, 3-4 hours.
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Now, if you are lucky enough to have leftovers after your meal, you might want to try this. It is a very versatile dish that can be served for any meal of the day.
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servings
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Ingredients
- 1 cup red and/or green peppers chopped
- 3 tbsp unsalted butter
- 1/2 cup yellow onion finely diced
- 2 tsp garlic minced or crushed
- 5 cups leftover corned beef and cabbage chopped small
- 1/2 cup leftover cooked potatoes diced
- 1 tsp Fresh Mariposa Farms Thyme chopped
- 1 tsp fresh Mariposa Farms Oregano chopped
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 4 eggs fried to your liking
- 2 tbsp fresh Mariposa Farms parsley chopped
Ingredients
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Instructions
- Melt the butter in a 12" skillet over medium heat. Add the bell peppers and cook until it begins to brown slightly (approximately 5-6 minutes). Add garlic, onions, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a metal spatula. Cover with a splatter shield in between times of pressing down with the spatula....this will help to crisp the little bits.
- After 8-10 minutes flip the hash over, dividing into sections, pressing down again. Allow to cook another 5-6 minutes, or until browned.
- If desired, top each serving with a fried egg or two. Season with salt and pepper to taste and top with freshly chopped parsley. Serve immediately.
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Luck O’ the Irish be with you!