Foodie Friday peeps! St. Patrick’s Day FEAST!
St. Patrick’s Day Feast! ENJOY!
Upon Waking Up Ragged
A True Irish Dinner
For a taste of tradition, try these dishes instead of corned beef.
Photo by: chibi chef
- Roast Leg of Lamb with Rosemary
- Irish Bacon and Cabbage Soup
- Irish Champ
- Tips for Roasting Lamb
- More Irish Recipes
St. Pat’s Potatoes
Corned Beef and Cabbage II
- 4 1/2 pounds corned beef brisket
- 5 black peppercorns
- 1/2 teaspoon garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Amount Per Serving Calories: 515 | Total Fat: 24.4g | Cholesterol: 117mg
What to Drink?
Irish Cream Brownies
- 1 (20 ounce) package brownie mix
- 1/2 cup Irish cream liqueur
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons milk
- 2 tablespoons Irish cream liqueur
- 1 teaspoon brewed coffee
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup toffee baking bits (such as Heath Bits ‘O Brickle®) (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
- Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
- Beat the butter and confectioners’ sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.
Irish Cream Liqueur II
- 1 (750 milliliter) bottle Irish whiskey
- 8 3/4 ounces milk chocolate
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 fluid ounce) cans evaporated milk
- 2 1/2 cups heavy cream
- 1/4 teaspoon instant coffee granules
- Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
- Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.