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Eat, Drink and Be Irish: St. Patrick’s Day Recipes

Posted by Man Crates on


If you’ve ever had the misfortune of visiting an “authentic” Irish pub, you’ve probably also had the misfortune of eating something rubbery and grey that you were told was authentic Irish food. The only authentic thing in this scenario is the inevitable indigestion. Sadly, we’ve all fallen victim to eating the wrong Irish food. ‘Tis a shame, really, since Irish food is, in fact, delicious.

Perhaps the original comfort food, Irish fare is hearty, warm and welcoming. With St. Patrick’s Day right around the corner, it’s time to treat yourself and some friends to a homemade Irish experience. In the cheerful and hospitable St. Paddy spirit, we’ve come up with some tasty recipes you’ll be glad to sink your teeth into. Now get cooking and get ready to bring on the craic.

MAINS

St. Pat’s Flapjacks and Corned Beef Hash
Cooking Gifts for Men
Even if bangers and mash aren’t quite your thing, you should start St. Patrick’s Day off with a hearty breakfast. Flapjacks are never a letdown, and these cakes will do the trick. A little hit of spinach adds some green spirit, and the hash and eggs pairing will keep you Paddy-strong all day long. Not into putting spinach in your flapjacks? Go green by simply adding green food coloring.

What to use

Flapjacks and Eggs

  • 2 cups fresh spinach
  • ¾ cup milk
  • 1 tbsp. almond butter
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 cup Flapjack mix
  • 1-2 tablespoons butter
  • 7 fried eggs
  • 2 tbsp. chopped chives

Corned Beef Hash

  • 2 tbsp. vegetable oil
  • 16 oz. cooked corned beef, diced
  • 2 finely chopped onions
  • 2 finely chopped bell peppers
  • 2 cups peeled and shredded potatoes
  • 6 tbsp. unsalted butter
  • Salt and pepper

How to use it

Flapjacks
Blend the milk, spinach, almond butter, vanilla extract and almond extract in a blender on medium-high, scraping down sides occasionally, until completely mixed. Blend in flapjack mix on low speed. Heat a large skillet over medium heat and add about 1 tsp. of butter to the pan, heat through until foaming subsides. Ladle a medium-sized circle of the batter onto the skillet, using the back of your ladle or spoon to spread it some. Pour a couple more, keeping enough space between flapjacks. Cook until the top is set and starting to bubble and the undersides are browned and crisp at the edges, 2-3 mins. Flip with a spatula and cook another minute on the other side (adjust heat if the cakes are browning before set). Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Hash
Heat oil in a skillet over high heat. Add the corned beef and cook about 3 mins., stirring until it browns slightly and releases some fat. Stir in onion, pepper and potatoes and cook about 6 mins. until brown and crisp on the bottom. Cook about 15 mins. more, turning so it browns evenly.

To serve, put 2 flapjacks on each plate and top with ½ cup corned beef hash and a fried egg. Makes 7-8 servings.

PRO-TIP: The Morning Glory Crate (pictured above) is a perfect cooking gift for men with all the ingredients for some serious flapjack action. Its flapjack mix and bacon accessories will help him re-embrace breakfast, even after St. Patrick’s Day has passed.

Irish Beef and Guinness Stew

Can’t go wrong serving a dish that contains meat and beer. It’s just a fact. This stew fits that mold, so get to it.

What to use

  • 2 lbs. stewing beef cut into 1 ½ in. cubes
  • 4 tbsp. oil plus 2 ½ tbsp.
  • 2 tbsp. flour
  • Salt and pepper
  • 1 crushed garlic clove
  • 4 cups beef stock or broth
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. dried thyme
  • 3 bay leaves
  • Salt and pepper
  • 2 chopped onions
  • 1 ¼ cups Guinness Stout
  • 2 cups diced carrots
  • 3 lbs. potatoes cut into ½ in. pieces
  • Chopped parsley, for garnish

How to use it

Combine flour, salt and pepper in a dish and coat beef cubes in mixture. Heat 4 tbsp. oil in a skillet and add beef and saute about 5 mins. until brown on all sides, then transfer to pot. In same skillet, add onion and cook about 5 mins. Add garlic and cook for about 1 min. Add about half of the broth/stock and deglaze, scraping up the bits on the bottom of the pan. Mix remaining broth/stock with tomato paste, Worcestershire sauce and remaining seasonings and add to crock pot. Pour in beer, add veggies and cook for 8 hours on low heat. Makes about 6 servings.

Shepherd’s Pie

Little known fact: Most shepherds become shepherds so they can eat shepherd’s pie. This meal is a study in comfort and richness. It’s been around since the 1700s and there’s a reason for that—it’s just plain old good. You won’t need to become a shepherd to make this recipe, but, heck, if you want to, that’s fine, too.

What to use

  • 1 ½ lb. potatoes
  • ¼ cup half-and-half
  • 2 oz. unsalted butter
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 1 egg yolk
  • 2 tbsp. sunflower or canola oil
  • 1 cup chopped onion
  • 2 diced carrots
  • 2 minced garlic cloves
  • 1 ½ lb. ground beef or lamb
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. all-purpose flour
  • 2 tsp. tomato paste
  • 1 cup beef broth
  • 1 tsp. Worcestershire sauce
  • 2 tsp. thyme
  • 1 cup mixture of corn and peas

How to use it

Peel potatoes and cut into ½ in. pieces. Place in a pan, cover with cold water, set to high heat, cover and bring to a boil. Once it boils, remove cover and decrease heat to maintain a simmer and cook about 10-15 mins., until soft and easy to mash. Drain the water and start mashing potatoes, add the half-and-half, butter, salt and pepper and continue mashing until smooth. Stir in the egg yolk until combined. Preheat the oven to 400F and prepare the filling. Place oil into a saute pan on medium-high heat. Add onion and carrots and saute approximately 3-4 mins. Add garlic. Add the meat, salt and pepper and cook approximately 3-4 mins. until cooked through. Sprinkle in flour and cook for another minute. Add tomato paste, broth, Worcestershire sauce and thyme. Bring to a boil, reduce heat to low and cover and simmer for 10-ish mins. until the sauce is slightly thick. Add peas and corn and spread into baking dish and top with potatoes. Bake for 25 mins. until potatoes start to brown. Makes 8 servings.

Corned Beef and Cabbage

This is quite possibly one of the most misunderstood meals in the Irish cooking canon. A staple in school lunchrooms every St. Patrick’s Day, it has long been murdered by lunch ladies worldwide. This recipe will help redeem this victim of food abuse and even has a second serving option. Tasty and versatile!

What to use

  • 4 lb. corned brisket of beef
  • 3 carrots cut into chunks
  • 4 medium onions
  • 1 tsp. dry mustard
  • Thyme
  • Peppercorns
  • 2 bay leaves
  • 1 cabbage
  • Salt and pepper

How to use it

Put the brisket into a saucepan with the carrots, onions, mustard, thyme, peppercorns and bay leaves. Cover with cold water, and bring gently to a boil. Simmer for 2 hours, covered. Cut cabbage in quarters and add to pot. Cook for another 1-2 hours or until meat and veggies are tender. Serve corned beef in slices surrounded by vegetables and liquid and with potatoes and mustard. Corned beef twist! Get some small buns and make corned beef sliders. Top with some mustard and cheese and a pickle. Makes 6-8 servings.

SIDES

Colcannon

We don’t need to tell you the potato is an Irish staple. There are many ways to enjoy said potato, but colcannon is one of the most popular—there’s even a song about it. We’ve added bacon here because that’s what we do. You’re welcome.

What to use

  • 3 lbs. potatoes
  • 2 sticks butter
  • 1¼ cups milk or cream
  • 4 chopped scallions
  • 1 head shredded cabbage
  • 4 slices cooked bacon
  • Freshly ground black pepper
  • Parsley for garnish

How to use it

Place potatoes in medium pot and cover with cold water. Add 2 tbsp. of salt and bring to a boil until tender and drain. Return pot to stove, melt butter and add cabbage to cook approximately 3-4 mins. Add scallions and cook for 1 min. more. Mash potatoes and stir in 1 stick of butter (cut in pieces) and cream/milk. Mix in bacon, season with black pepper and serve with butter at the center. Makes 6 servings.

Irish Soda Bread

The Irish may not have invented soda bread, but they sure know what they’re doing with this loaf, so who cares? Fun fact: Legend has it the cross on the bread was put there to “let the devil out,” so in addition to being simply delicious, soda bread consumption will not lead to possession. Nice.

What to use

  • 3 ½ cups all purpose flour
  • 1 tsp. baking-soda
  • ¾ tsp. salt
  • 1 ½ cups buttermilk

How to use it

Preheat oven to 425F. Place a sheet of parchment paper in the bottom of a Dutch oven. Combine flour, baking soda and salt in a bowl. Stir in buttermilk to form moist clumps with no air pockets remaining. Scrape dough into Dutch oven and smooth into a rough ball shape. Score with 1 in. deep “X” across top, extending almost to edges. Cover and bake about 40 mins., until golden and risen, then remove lid and continue baking another 12-ish mins., until chestnut brown. Remove and place on wire rack and cool about 30 minutes. Makes one loaf.

PRO-TIP: Celebrating St. Pat’s in the wild? Grab a Dutch Oven Kit, one of the best outdoor gifts for men, to bake an excellent campfire loaf.
Outdoor Gifts for Men

Cheesy Guinness Spread

Oh, cheese. You may or may not be addictive. Nobody cares. This cheesy spread, with its genius addition of Guinness, will definitely be difficult to put down. No one will shame you if you can’t stop eating it. That’s not how the cheese crowd rolls.

What to use

  • ½ lb. cheddar cheese
  • 3 oz. cream cheese
  • 1 tsp. paprika
  • 1 shallot finely chopped
  • 1 ½ tsp. Dijon mustard
  • ½ cup Guinness Stout

How to use it

Combine all ingredients in a food processor or blender until smooth. Serve with bread and/or crackers.

DESSERT

Chocolate Stout Cupcakes with Irish Liqueur Frosting

There is no such thing as too much Guinness on St. Patrick’s Day. It should absolutely be incorporated into every course in addition to being its own course in general. So here’s your Guinness dessert. It’s mixed with chocolate and topped with Irish liqueur and won’t make anyone sad.

What to use

  • 1 ½ cups Guinness stout
  • ½ cup unsalted butter
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • ¾ cup sour cream
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 2 ½ tsp. baking soda

Icing

  • 8 oz. cream cheese at room temperature
  • 4 tbsp. butter at room temperature
  • 3 cups powdered sugar
  • 3-4 tbsp. Irish liqueur

How to use it

Preheat oven to 325F. Place cupcake liners in cupcake/muffin pan. Whisk together stout and butter in saucepan on medium heat to melt the butter. Remove from heat. Sift cocoa powder into bowl and add sugar, then slowly whisk into the stout mixture. In another bowl, combine sour cream, eggs and vanilla extract and whisk until smooth. Add this mixture to the stout/butter saucepan and whisk thoroughly. Mix flour and baking soda together in another bowl and then add that to the saucepan and mix. Fill cupcake liners ¾ full with batter and bake about 25 mins. Cool cupcakes in pan for about 5 mins. before transferring to a cooling rack. For icing, blend cream cheese, butter and liqueur in a bowl. Gradually add powdered sugar until incorporated. Top each cupcake with frosting and dust with cocoa or chocolate shavings. Makes 24 cupcakes.

Irish “Potatoes”

Fear not, no potatoes need be harmed for this treat. They’re just potato-shaped candies! So potato conservationists can eat this sweet and easy treat, which is a stateside creation, with no potato guilt or tears.

What to use

  • ¼ cup softened butter
  • 4 oz. softened cream cheese
  • 1 tsp. vanilla extract
  • 4 cups confectioners sugar
  • 7 oz. flaked coconut
  • 1 tbsp. ground cinnamon

How to use it

Beat butter and cream cheese together in a bowl until smooth. Add vanilla extract and sugar and beat until smooth. Mix in the coconut, roll into potato shapes and then roll in cinnamon. Place on a cookie sheet and chill to set. Makes about 60 candies.

BEVERAGE

Green Beer
Unsurprisingly, green beer is 100% not Irish. In fact, the term’s origins connect neither to St. Patrick’s Day nor the color green (it originally referred to beer that was sufficiently aged). Now, of course, it’s basically a St. Paddy’s tradition, so green-bottoms up.

What to use

  • Beer (light-colored, pilsner or ale)
  • Green food dye

How to use it

Add 3-5 drops of green food coloring to a pint glass. Slowly pour beer into pint glass and watch the magic unfold. If you want a greener tongue, add a drop or two more of food coloring. The Personalized Barware Crate, one of the best drinking gifts for men, has four personalized pint glasses and coasters to make drinking green beer an even more festive experience. Sláinte!


More St. Patrick's Day Helpers
> Looking for a gift to give the host of your St. Patrick's Day party? Here are some inspired Irish ideas.
> Want to let out your inner leprechaun? Steal a leprechaun's look.