Whether St. Patrick’s Day for you looks like enjoying a few pints of Guinness at the pub, going all out at a local parade, or simply wearing something green to your normal workday, food should surely be on the itinerary—and we’ve rounded up all the classics to make sure you’re celebrating appropriately.
Irish Soda Bread
Soda bread is simple to create, especially for new bakers.
Let’s start with Irish Soda bread, a sweet-and-savoury bread that tastes like a combination between scones and bread. This fast bread is really simple to cook using your cast iron skillet. In case you’re in the market for one, check out our favourites we’ve tried.
Because the bread is leavened with baking soda, it doesn’t need any kneading or resting for the dough to rise. The lactic acid in the buttermilk combines with the sodium bicarbonate in the baking soda to generate carbon dioxide and help the bread rise. It’s a very simple chemical process, however, you don’t need to grasp the chemistry to bake a delicious loaf.
The basic recipe asks for flour, salt, baking soda, buttermilk, and occasionally raisins or caraway seeds (my mother-in-law uses currants in lieu of raisins) (my mother-in-law uses currants in place of raisins). For the greatest soda bread, mix the dough as little as possible and use high-quality butter such as Kerrygold Pure Irish butter.
Corned beef with cabbage
Remember to add the cabbages one hour before supper time to make sure the texture is ideal.
Corned beef with cabbage is the customary centrepiece of every Irish-American St. Patrick’s Day party. And if you’re searching around for the corn, you can stop since “corned” refers to the huge “corns” of salt that this meal was historically cooked with, not the yellow kernels you pop for movie night.
Cooking corned beef in a cast-iron Dutch oven is surely one of the recommended techniques. A low-temperature oven mixed with cast iron cookware offers the right atmosphere for the tough meat to gently break down, resulting in extremely juicy, fall-apart-tender slices of beef.
If low-and-slow isn’t feasible in your family, our former editor Cassidy Olsen also has a great corned beef recipe that’s cooked in an Instant Pot in less time.
This substantial stew may last a few days after cooking.
Irish stew may not be on most people’s St. Patrick’s Day menu, but it’s undoubtedly a classic Irish meal that gives warmth and pleasure, plus it’s very quick to whip up in a slow cooker. Typically cooked with mutton, more contemporary variants using lamb or beef are gaining popularity as well. And because we’re on the tail end of chilly winter months, now is the time to prepare a substantial pot of stew before it gets too hot.
This creamy potato dish is popular in Ireland.
This recipe is all about simplicity. Potatoes colcannon may be produced by mashing potatoes with cabbage or kale, the latter sautéed in bacon if you desire or just boiled in garlic butter and milk. Once it’s mashed and seasoned to your preference, into the cast iron it goes to bake for 10 to 20 minutes, giving it a twice-baked potato flavour without any trouble. If you have leftovers, heat up the cast iron again the next after to create delightfully crispy potato pancakes.
Irish lemon pudding
Lemon pudding is a low-maintenance dessert.
Finally, let’s speak about sweets. Irish lemon pudding is simple to prepare. You may bake it in a springform cake pan or a pie dish. As it bakes, the batter splits into two layers. The top layer has the texture of a sponge cake while the bottom layer, on the other hand, is custard-like. The pudding may be topped with fresh whipped cream and served with fruit.
It’s light and delicate, which balances off the heaviness of corned beef. Pair with Irish coffee or a shamrock smoothie cooked at home.
Corned beef hash
Nothing surpasses a corned beef hash the following morning after St. Patrick’s Day.
If you’ve got leftovers, get out the cast iron pan for corned beef hash. The layer of food making contact with the pan will sear well, giving you crispy potatoes, while the stuff above it will continue to cook by the cast iron’s radiant heat. Make tiny pockets in the hash and break the eggs immediately into them, cover the pan, and then put it in a 350° F oven to produce creamy baked eggs.