You don’t have to be Irish to celebrate St. Patrick’s Day! Whether you’re spending the day building leprechaun traps or watching a parade, a great way to wrap it up is with a tasty meal. Here are some traditional Irish recipes to share with your friends and family tonight!
Irish Soda Bread is traditional Irish bread that is relatively easy to make but also delicious.
What you’ll need:
- 3 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- ¼ cup rolled oats
- 1 ½ teaspoons salt
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ cup cold unsalted butter, cut into small cubes
- 1 ¾ cups buttermilk
- 1 large egg
- 2 tablespoons honey, or more to taste
- 2 teaspoons grated orange zest
- 1 cup dried currants
- ⅓ cup golden raisins
Directions:
- Collect all ingredients and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mix all-purpose flour, whole wheat flour, salt, baking soda, baking powder, and oats in a large bowl. With a pastry blender, insert cut butter into the flour mixture until the mixture resembles coarse crumbs.
- Beat egg, buttermilk, honey, and orange zest in a medium bowl. Pour the wet mixture, currants, and raisins into the flour-butter mixture; stir with a wooden spoon until a wet and sticky dough is the result.
- Plop the dough onto a well-floured work counter. Then, press the dough together into a ball and divide it into 2 equal pieces. Form each into a smooth, round loaf.
- Transfer to the lined baking sheet and let rest for 15 minutes. Slice a 1/2-inch-deep “+” into the top of each loaf using a serrated knife.
- Bake in the oven until golden brown and fragrant, around 45 minutes. Transfer loaves to a wire rack to cool completely.
Corned Beef and Cabbage is the most traditional Irish meal you can get! It is a delicious, salty, and broiled meal– perfect for your table, this evening.
What you’ll need:
- 4 pounds of corned beef brisket with a spice packet
- 3 quarts water
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 1 teaspoon salt
- 2 pounds red potatoes, halved
- 1 small head of cabbage, cut into eighths
Directions:
- Mix corned beef and spice packet contents, water, onion, carrots, celery, and salt in a large pot; bring to a simmer, skimming off any foam that rises to the top.
- Cover the pot, turn down the heat to low, and simmer until the meat is almost fork-tender approximately 3 hours. Add potatoes and simmer, uncovered, until the potatoes are almost tender. This will be around 30 more minutes.
- Put cabbage shreds on top of and around the meat, cover the pot, and simmer until the cabbage is tender. This will be around 20 to 30 more minutes.
- Place meat on a cutting board and let rest for 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
