St. Patrick's Day Food Ideas

A St. Patrick’s Day celebration is all about the food! Classic Irish grub is associated with hardy foods such as corned beef, cabbage, and potatoes. While these ingredients can be bland and boring, there are lots of Irish inspired recipes and food ideas that are delicious and flavorful. Here are few traditional St. Patrick’s Day recipes that are perfect to make and serve at a potluck, dinner party, or large celebration.

St. Patrick's Day Food Ideas

Corned Beef and Cabbage: This is the ultimate traditional Irish meal and is a perfect recipe for a St. Patrick’s Day dinner party or a simple celebration with family. Recipe yields about 6 servings.

Ingredients:

  • A 3-pound corned beef brisket
  • ½ cup sliced onion (1 small)
  • 1 bay leaf
  • ½ teaspoon whole black peppercorns
  • 3 cups water
  • 1 ½ pound head of cabbage, cut into 6 wedges
  • ½ pound of carrots, peeled and chopped

Directions:

Start by trimming any visible fat from the corn beef and then set it aside. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, carrots, bay leaf, black peppercorns, and water. Then, lock the lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently. Cook for 50 minutes. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat, carrots, and onions to a serving platter and then set them aside. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently. Cook for 2 minutes. Quick-release the pressure and carefully remove the lid. With a slotted spoon remove the cabbage wedges. Serve with the corn beef, carrots, and onions.

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St. Patrick's Day Food Ideas

Irish Soda Bread: Irish soda bread is a traditional Irish bread that is a great addition to any St. Patrick's Day celebration or dinner party. There are many variations to the recipe. This is the classic preparation.

Ingredients:

  • 3 1/2 cups all purpose flour
  • 2 tablespoons caraway seeds
  • 1 teaspoon baking-soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk

Directions:

Preheat the oven to 425 degrees Fahrenheit. Next, flour the baking sheet and set aside. Mix flour, caraway seeds, baking soda, and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Place dough onto lightly floured surfaced and knead just until dough holds together. Shape the dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Finally, bake until bread is golden brown and sounds hollow at the bottom, about 30-35 minutes. When finished baking, place bread onto a rack and let cool completely before serving.

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St. Patrick's Day Food Ideas

Irish Beef Stew: Stews are a one pot meal that takes the stress out of preparing complicated dishes. It is perfect to make the day before a party and is also a great item to bring to a potluck dinner. Irish Beef Stew is must have on St. Patrick’s Day! Recipe yields about 6-8 servings.

Ingredients:

  • 1-tablespoon olive oil
  • 2 pounds beef shoulder, cut into 1 1/2-inch pieces
  • ½ teaspoon salt
  • ½ freshly ground black pepper
  • 1 large onion, sliced
  • 2 carrots, peeled and cut into chunks
  • 4 cups water, you may need more
  • 3 large potatoes, peeled and quartered
  • 1 tablespoon chopped fresh rosemary
  • 1 cup chopped leeks

Directions:

Start by heating the olive oil over medium heat in a large pot or Dutch oven. Once the oil is heated, add in the beef pieces and cook until evenly browned. Season with salt and pepper. Next, add the onion and carrots to the beef and let cook for 2 minutes. Then, stir in the water. Cover the pot and bring to a boil. Once the stew is boiling, turn the heat down to low. Simmer for about 1 hour, or until your meat is tender. Next, stir in potatoes, and let simmer for 15 to 20 minutes. After the potatoes have simmered, add in the leeks and rosemary and let simmer for an additional 15-20 minutes, or until the potatoes are tender. Season with fresh cracked pepper and serve.

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