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Corned Beef & Cabbage, Irish Stew and More Irish Favorites

A St. Patrick’s Day Feast

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 By Guest Column  Wednesday, March 14, 2012

Corned Beef and Cabbage is the ultimate St. Patrick’s Day meal, so start early. For flavorful, fork-tender meat, the brisket and spice pouch simmer in a pot for 3-1/2 hours. Quick? Not exactly. Worth it? Absolutely. Need slightly faster fare? You’re in luck. . .

Corned Beef and Cabbage
Classic Irish Stew
Steaks with Irish Whisky & Cream Sauce

Corned Beef and Cabbage

by Juli Roberts

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.

Serves 4 to 6


5 large cloves garlic, smashed
4 large sprigs fresh thyme
3 Tbs. pickling spice
2 dried bay leaves
1 Tbs. black peppercorns
1 4- to 5-lb. corned beef brisket
4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths
2 large yellow onions (about 1 lb.), quartered
2 large celery stalks, cut into 2-inch lengths
1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered
3 oz. (6 Tbs.) unsalted butter
Kosher salt and freshly ground black pepper
Malt vinegar, for drizzling (optional)


Irish Stew

by Colman Andrews

I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty examples in all, and no two have been alike. Along the way, I’ve come to believe that the construction of this dish should adhere to a few simple guidelines:

  1. Use the best quality lamb you can find, but use the less expensive, more flavorful cuts.
  2. Keep it simple: the world won’t end if you add carrots or fresh thyme, but don’t throw too many different things in the pot.
  3. Cook it very slowly; an old adage has it that “a stew boiled is a stew spoiled.”
  4. Always make the stew the day before you serve it; a night in the refrigerator really will improve it.
  5. The finished product should be thick enough that you can stand a spoon in it.

Serves 6

3 lb. mutton or lamb from the neck or shoulder, trimmed and cut into cubes
2 lb. russet potatoes, thickly sliced
1/2 bunch parsley, trimmed and finely chopped
1 lb. onions, thinly sliced
Salt and pepper


Filet Steaks with an Irish Whisky & Cream Pan Sauce

by Bruce Aidells

This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and “Continental” restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

Serves four.

4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each)
Kosher salt and freshly ground black pepper
1 Tbs. vegetable oil (if not using a cast-iron pan)
1 Tbs. unsalted butter
3 Tbs. finely chopped shallots (from 1 large shallot)
1/4 cup Irish whisky, such as Jameson, or brandy
1/2 cup homemade or low-salt canned beef or chicken broth
1/2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 cup heavy cream
1/2 to 1 tsp. fresh lemon juice


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