Are you a fan of corned beef and cabbage? We have a variety of St. Patrick’s Day recipes for everyone, from traditionalists to adventurous chefs looking to try something new. colcannon, which is an Irish classic, to more daring chefs who want to change those ingredients in new ways.
Keep reading for three excellent St. Patrick’s Day recipes, and be sure to see our guide for how to make “quick” corned beef.
Sandwiches with Corned Beef
If you’re tired of the usual corned beef and cabbage St. Patrick’s Day menu, consider making a corned beef sandwich with a special sauce instead. This recipe is from Sonya Keister, a food blogger and author of “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40).
Originally, Keister wanted to create this as a slider recipe for events like the Super Bowl, but with a runny egg, she decided to make it a full-size sandwich. She says, “The runny egg mixing with the creamy sauce, along with the sauerkraut and the slight kick from the secret sauce, is simply delicious. Trust me.”
INGREDIENTS
Special sauce:
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1½ teaspoons Calabrian chili pepper paste
1 tablespoon creamy horseradish
1/2 teaspoon salt, or to taste
Corned beef sandwiches:
6 full-size pretzel buns
Dijon mustard
1½ pounds thinly sliced corned beef
1 pound Swiss cheese
Olive oil
6 eggs
1/2 cup Parmesan cheese
Salt, pepper
Sauerkraut, to taste
DIRECTIONS
Makes 6 full-size or 12 appetizer-size sandwiches
— Courtesy of Sonya Keister, “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)
Colcannon
“Colcannon is a tasty, rustic dish of mashed potatoes mixed with milk, butter, cabbage and onions,” writes award-winning food writer Cathy Thomas. “It’s a favorite for St. Patrick’s Day, and is often served with corned beef.”
Once out of the oven, Thomas likes to place the casserole on a large heatproof platter and surround the colcannon with roasted carrots for extra flavor and color. “I use an oval gratin dish that is 15 inches long and 9 inches wide in the center,” Thomas says.
“If you have the time, look for Irish white cheddar cheese,” Thomas adds. “Frequently, you can find sharp Bally Cashel Irish white cheddar cheese at Trader Joe’s. If you can’t find it, use a domestic brand or Havarti cheese. The dish can be made 2 hours ahead of time and refrigerated before baking; just add 4 or 5 minutes to the baking time.”
INGREDIENTS
Butter for greasing an ovenproof oval gratin dish
½ small head of green cabbage, thinly sliced and chopped into 1-inch pieces
5 large baking potatoes, like Russets, peeled and cut into chunks
5 tablespoons of butter, cut into pieces
1 bunch of green onions, trimmed and sliced (including about ½ of the dark green stalks)
Use salt and pepper as much as you like
1 cup of white Cheddar cheese or Havarti cheese that has been grated (4 ounces)
You can add finely chopped fresh parsley as a decoration if you want to
DIRECTIONS
Will make 6 servings in total
— Cathy Thomas (@CathyThomas Cooks.com)
Frittata Inspired by Ireland
Linda Gassenheimer writes, “When St. Patrick’s Day comes around, I start to think about an Irish-inspired dinner. Here’s a quick festive one that includes sausage, potatoes, eggs, and the secret ingredient that brings out the flavors – beer.”
INGREDIENTS
½ pound of red or yellow potato cubes, which is about 2 cups in total
4 entire eggs
½ cup of skim milk
¼ cup of chives that have been chopped
Use salt and freshly ground black pepper according to your taste
2 sausage links, which is about 3 ounces each
2 teaspoons of olive oil
1 cup of the white and pale green parts of leek that have been sliced
½ cup beer
2 slices of Irish soda bread (or other bread)
DIRECTIONS
Will make 2 servings in total
— Linda Gassenheimer, Tribune News Service
Contributing: Kate Bradshaw, Bay Area News Group; Linda Gassenheimer, Tribune News Service; Cathy Thomas, Southern California News Group
