There are three holidays for which I do not enjoy going out to eat: Mother’s Day (too crowded), Valentine’s Day (too expensive), and St. Patrick’s Day. It’s not that I don’t like St. Patrick’s Day. I like it a lot and even married into an Irish surname, but it can be a bit of a drinking amateur hour. I prefer to swill my Guinness at home with some great food and family. Without an Irish pub as an option, it seems the most fitting thing to do. Here’s a few menus with recipe links that will make your night a celebration no matter what your plans. And don’t forget the potatoes! There’s a pick your potato option below the menus too.
Hearty Stew Dinner
Irish Brown Bread and Irish Aged Cheddar (Kerrygold is a commonly found brand)
Guinness Beef Stew
This is a recipe that I used when I owned a pie shop as the filling for Guinness Beef Pies. It’s also delicious on it’s own with a potato side of your choosing. Guinness is one of the best braising liquids as it slightly sweetens and thickens as it cooks down.
- 2 pounds boneless beef chuck, cut into pieces
- 2 Tbsp white flour
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 carrots, peeled and chopped
- 1.5 Tbsp tomato paste
- 1 pint Guinness (can works best)
- 1 Tbsp Worcestershire sauce
- 3-4 fresh thyme sprigs
- salt and pepper
Preheat oven to 350 degrees with rack in middle. Toss beef chunks with flour and a liberal dusting of S&P. Heat ovenproof, heavy pot (such as a cast iron le Creuset pot) on moderate/high heat. Brown meat in batches turning to get all sides then remove and put into bowl. Add onion, carrots, garlic to pot and stir. Add a Tbsp or so of water to get bits off bottom of pot if needed. Cook until onions soften. Add tomato paste and cook for a minute or so. Add beef and any juices back to pot, then beer and Worcestershire. Bring to a simmer then put in oven uncovered. Cook 1.25 hours to 1.5 hours, stirring often, or until beef is tender. If sauce seems to be getting too thick or evaporating too quickly add a bit more beer and/or cover pot. Adjust seasoning when finished and serve hot.
Jameson Irish Whisky on the rocks
Prep Ahead Irish Dinner
Guinness or Guinness Foreign Extra Stout
You can either purchase the corned beef from your butcher or market or use the link in the recipe to make your own. I’m including two recipes here, one more traditional and (when you click on the photo) one that bakes the beef. Pick your poison.
Jameson Chocolate Tarts
This recipe is based on one that appeared in Bon Appetit in March 1999. You can assemble the tarts and freeze them up to two weeks in advance. They can bake directly from the freezer.
For the crust – use your favorite pie crust recipe or purchase if you must. I found it worked best to par-bake the crust beforehand so that it stays crisp. To do this form dough into tart shell, line with tin foil, fill with beans and bake at 375 for 8-10 minutes or until crust is cooked but not browned.
- 10 oz. bittersweet or semisweet chocolate, chopped
- .25 cup Jameson Whisky
- 1.5 tsp vanilla extract
- pinch salt
- 4 large eggs, separated
- .5 cup sugar
Melt chocolate over double boiler or in microwave. Whisk in whisky, vanilla and salt, then egg yolks. In a separate bowl beat egg whites until soft peaks. Gradually add sugar beating until stiff peaks. Fold half egg whites into chocolate mixture, then rest. Put mixture into crust, should be enough for a standard large tart shell, then wrap in saran and freeze for at least 3 hours. Bake at 375 degrees for about 20-25 minutes or until filling is set (it will jiggle and puff up but should not darken). Cool and serve alone or with whipped cream.
Irish Seafood Dinner
Americans often think of meat and potatoes when we think of Irish cooking, but it is an island after all and the last time I was there I ate plenty of amazing seafood on both coasts.
Jameson and Lemonade
And by lemonade I mean 7-up. Irish “lemonade” is more akin to our fizzy soda than our sweetened lemon juice. Lemon Fanta might also be a good replacement. Just put some ice in a glass a shot or so of Jameson and as much bubbly stuff as you like. Also great sans ice with Champagne substituting for soda if you really want to get fancy.
Oysters on the half shell w/ lemon wedge
Roasted Wild Salmon with Whisky Honey Glaze – I would reserve a bit of the marinade and brush it over the salmon halfway through cooking to add an extra glaze.
Pick A Potato!