Whether or not you’re Irish, you’ll want to try out our awesome St. Patrick’s Day recipes. We’ve rounded up the best: from corned beef and cabbage, to Irish Soda Bread Muffins, Guinness cupcakes and Shamrock Punch, you’ll be in Irish food heaven!
Table of Contents
Slow Cooker Corned Beef and Cabbage
Saint Patty’s Day wouldn’t be complete without a hearty corned beef brisket. This recipe, complete with a zingy gravy, will satisfy your taste buds for days!
Ingredients:
(Main Dish):
- 6 large carrots or a 12 oz bag of baby carrots
- 1 medium onion, wedged
- 1 lb bag of miniature potatoes
- 4 lb corned beef brisket
- 1 15 oz can of Guinness (or Stout)
- pickling spices (usually come with brisket)
- 1 medium head of cabbage, wedged
- course sea salt
(Gravy):
- 4 T of butter
- 4 T of flour
- crock pot stock
- 3 T of horse radish
- salt and pepper (to taste)
How To:
(Main Dish):
1. Rinse and dry corned beef brisket, and place included spice packets to the side.
2. Place 3/4 of the carrots, onions and potatoes into the bottom of the crock pot. Place brisket and remaining carrots, onions and potatoes on top.
3. Add stout, spice packets, 2 t of course sea salt and enough water to cover the top of the brisket.
4. Cover and cook on low, 8-9 hours.
5. Remove meat and vegetables from the slow cooker.
6. Place washed cabbage in large pot. Add 4 ladles of stock to the pot. Bring liquid to a boil. Cover and simmer for 30 minutes.
(Gravy):
1. Melt butter in large sauce pan.
2. Add in flour, 1 T at a time, whisking until infused and lump-free, over medium-low heat.
3. Cook 7-10 minutes until rue browns, whisking occasionally.
4. Remove from heat.
5. Add 2 ladles of stock to rue. Whisk until consistent. Keep adding one ladle at a time until consistency between the stock and the gravy is the same.
6. Pour in all remaining stock, and whisk until it is even throughout.
7. Place back on low heat for 2 minutes.
8. Add horse radish, salt and pepper. Simmer for 5-7 minutes.
Irish Soda Bread Muffins
It can be tricky to get Irish Soda Bread to just the right texture. So why not make muffins instead? Try this twist on the original favorite. They taste exactly like the real thing and they’re easier to make!
Ingredients:
- 1 1/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 1 cup currants or raisins
- 1 teaspoon caraway seeds
- 1 egg
- 6 oz Greek yogurt (plain or vanilla)
- ½ cup vegetable oil
- 2 teaspoons orange zest
How To:
- Preheat the oven to 400°F. Line muffin tin with paper liners (12).
- In a medium-sized mixing bowl, mix together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds.
- In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest until the mixture is smooth and well-combined.
- Gently combine wet ingredients and the dry ingredients, mixing just until the batter comes together. The batter will be extremely thick.
- Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups.
- Bake for 18 – 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool for 5 minutes. Then move the muffins to a rack to finish cooling enough to serve.
- Serve with butter & enjoy!
Chocolate Guinness Cupcakes With Baileys Frosting
If you’re looking for a rich, decadent dessert to compliment your Saint Patty’s Day dinner, these scrumptious Guinness infused cupcakes with Baileys frosting will definitely do the job!
Ingredients:
(Cupcakes):
- 1 cup of Guinness
- 1 cup of butter
- 3/4 cups of unsweetend cocoa powder
- 2 cups of flour
- 2 cups of sugar
- 1.5 t of baking soda
- 3/4 t of salt
- 2 large eggs
- 2/3 cups of sour cream
(Frosting):
- 2 cups of confections sugar
- 1/2 cup of softened butter
- 4 T Baileys
How To:
(Cupcakes):
1. Preheat oven to 350 F.
2. Line cupcake pans.
3. In a large sauce pan, bring 1 cup of Guinness and 1 cup of butter to a simmer over medium heat.
4. Add cocoa powder. Whisk until smooth. Remove from heat.
5. Whisk flour, sugar, baking soda and salt in a large bowl until blended.
6. Beat eggs and sour cream in separate bowl until blended.
7. Add chocolate mixture to eggs. Mix and beat until just combined.
8. Slowly add flour mixture and beat briefly.
9. Fold batter until completely combined with rubber spatula.
10. Add batter to cupcake pans, filling each liner 3/4 of the way.
11. Bake about 17 minutes or until inserted toothpick comes out clean.
12. Remove cupcakes and place on cooling rack.
(Frosting):
1. Whip butter in a bowl for several minutes until light and fluffy.
2. Slowly infuse powdered sugar, and whisk to prevent clumps from forming.
3. When frosting thickens, whip in Baileys.
4. Frost cool cupcakes and place in refrigerator until set.
Shamrock Punch
Add a little zing to your St. Patrick’s day party with this sweet and frothy pineapple-lime punch! Make a non-alcoholic batch for the kids and a spiked version for the adults.
Non-Alcoholic Shamrock Punch
- 1 12 oz. can of frozen Pineapple Juice, thawed
- 1 2 liter bottle of Ginger Ale
- 1.5 or 2 quarts of Lime Sherbert (whatever size you find)
Scoop the lime sherbert into a large punch bowl and then pour the thawed pineapple juice and ginger ale over the top. Gently stir and serve it up!
Spiked Shamrock Punch
- 1 Fifth of Rum (Malibu Rum is delicious) or Vodka (you can try a flavored vodka, like pineapple!)
- 1 12 oz. can of frozen Pineapple Juice, thawed
- 1 2 liter bottle of Ginger Ale
- 1.5 or 2 quarts of Lime Sherbert (whatever size you find)
This is the same recipe as the non-alcoholic version, but you also mix in a fifth of the spirit of your choice! We recommend malibu rum or pineapple vodka! Feel free to add more or less alcohol as you see fit, just taste as you go.
Be sure to check out Nest for more delicious holiday recipes!
