March 17 is the day of the Irish, a celebration that brings parades, parties, and plenty of green beer. But for many, it’s also a time to cook and enjoy traditional foods.
There’s no better way to celebrate than with a big pot of Irish stew. Get your fix by making this soul-warming dish for dinner, or bake up a batch for the next day’s lunch.
Corned Beef & Cabbage
Corned beef is a cut of beef brisket that’s been cured in a salt brine. It’s salty and tender and can be served with carrots, potatoes or cabbage.
It’s important to rinse the brisket before cooking it, as this removes excess salt and ensures that you don’t over-cure your brisket. You can also season your brisket with pickling spices, peppercorns and bay leaves.
Cooking a corned beef brisket requires slow, low and gentle cooking to make it tender. It is best to place the brisket in a pot and barely cover with water and let it simmer for approximately 3 hours (or until meat is tender).
Once the corned beef has been cooked, add the potatoes and carrots. When the vegetables are tender, add the cabbage and cook for another 30 minutes.
Potato Stew is a delicious meal that can be made with or without meat. It is a hearty dish that makes for an excellent dinner or lunch.
This stew is filled with onions, carrots, and potatoes. You can also add mushrooms or other veggies to this recipe for additional flavor.
You can also mix up the spices used in this recipe to add a different flavor. You can use basil, oregano, thyme, rosemary, and other fresh herbs to flavor this stew.
The ingredients in this recipe are easy to find and they work well together. This stew is perfect for any winter day!
This dish is a favorite in my family. It is a comforting dish that tastes amazing when served with appam or idiyappam rice.
Fish Chowder & Stew
A simple fish stew made with whitefish and potatoes, this creamy chowder is sure to warm you up on a chilly night. It’s also an excellent meal for a crowd.
While chowder is traditionally a New England staple, regional varieties have grown up around the world. You’ll find seafood chowders with clams, mussels, or shrimp.
Classic New England chowders start with rendering fat from salt pork and then making a roux with flour. Then, the vegetables are added to the broth, along with a few ingredients to enhance flavor.
Cod is the most popular choice for chowder in New England, but other whitefish such as haddock or halibut work well. Salmon is also a great option for chowder, and you can use any firm whitefish filet.
When it comes to irish food recipes for st patrick’s day, you can’t go wrong with a nice cup of tea and a slice of Irish bread. It’s a classic, and one that’s easy to make at home.
This is a rustic bread that is incredibly easy to make and can be made with regular or gluten-free flour. It’s a great recipe for the whole family, and it makes for a tasty snack or breakfast.
A popular choice in England and Ireland, berry fool is a light and fruity dessert that can be made with any type of berries you like. It’s also a delicious way to use up leftover fruit.
Another classic irish food for st patrick’s day is this creamy and scrumptious Irish bread and butter pudding, which is a real treat for grown-ups to enjoy on the holiday. It’s made with a generous amount of liqueur (we prefer Baileys) and plump raisins for a lovely texture.