Wednesday, March 18, 2009

St Patrick's Day Feast

Every St. Paddy's day is a celebration. No, we are not Irish, we are Scots, but who is checking. We go to any local parade - the one in Utica was awesome! We drink green beer, and I don't even like beer. We dress in green - don't want to get pinched - hate that. And, I always prepare my favorite foods to commemorate the day.

Whether you are Irish, Scots, British, Ukrainian, or just plain old American, you will love these dishes! I had plans of getting pics, but the boys hit the meal before I could get my camera, and that is fast, let me tell you!

First, I spent the day preparing a Corned Beef. Not just any old corned beef, mind you, but a GLAZED corned beef. It takes a while to prepare, but with a crock pot, have no fear. Just put it in the pot and by the time you are ready to begin the Colcannon, the beef will be ready for the glaze.

Glazed Corned Beef

1 corned beef - weight doesn't matter - rinsed
1/2 cup Jamiesons' Irish Whiskey, Bourbon, or Scotch
1/4 cup Brown Sugar

Place frozen corned beef in crock pot and cook on low for 7 to 8 hours until tender.
Take corned beef out of crock pot and remove all visible fat.
Place beef in shallow baking dish.
Mix Jamieson's or liquor of your choice together with brown sugar.
Pour over beef, making sure that every square inch of beef gets to meet the glaze!
Put into preheated 300 degree oven and bake until colcannon is done (about 1 hour)

While you are baking the corned beef, prepare the colcannon. This dish is so homey and basic. It is comfort food at its finest. I sometimes prepare this with sausage in the mix just because it is raining outside. Plain old good, substantial food. Try it!

While baking corned beef, prepare the colcannon.


1/4 to 1/2 cabbage, cored and thinly sliced
3 to 6 potatoes, peeled and quartered
1/2 to 1 stick of butter (not margerine)
1/2 cup juice from corned beef
1/2 water or chicken boullion
1/4 to 1/2 cup Heavy Cream
salt and pepper to taste.

In large pan with tight fitting lid, melt butter and add vegetables , corned beef liquid, and water or boullion.
Cover pan and cook over low heat until potatoes are soft.
Using hand masher, mash potatoes together with cabbage, adding Heavy Cream to desired consistensy (should be that of mashed potatoes) Add salt and pepper to taste.

Remove Corned Beef from oven and slice. Serve with a drizzle of glaze from pan.

As a side dish, I always prepare carrots because I like the contrast in colors - the reddish brown of the corned beef, the green and white of the colcannon and the bright orange of the carrots. Not only a visual treat, but a taste treat as well!

Add a bit of seedless rye bread and you have a St Patrick's Day Feast.

1 comment:

Gina said...

I FINALLY have the recipe for colcannon!!! Now if only I could find that sausage... Oh, hey, this may work well with a glazed ham, too! Thanksabunch! I know what's for dinner on Saturday!