Back in Ireland, though, St. Patrick’s Day is not marked with dancing in the streets because it falls during Lent. But they do eat their special foods such as Guinness Stout Cake to honor their patron saint on his special day. Corned beef and cabbage, or Potato Soup may also be eaten on St. Pat’s Day.

In my files, I have a collection of many more authentic Irish recipes that I obtained some time ago from the British Tourist Authority. (I did all the hard work for you in converting the recipes to US measurements.)

 The most unusual recipe is that for Spiced Beef (corned beef to us Americans) which takes several days to cure; so if you are feeling adventurous and want to experiment you’d better start right away to have it ready for your special St. Patrick’s Day meal.  It does not taste like commercial corned beef, but it is unique and delicious. I have actually made this; it’s not as authentic, but we thoroughly enjoyed it.    

Corning your own beef really isn’t as much trouble as it sounds, and you will undoubtedly get great satisfaction from pickling (and eating) your own creation. Even though it’s quite a lengthy process ( it takes about a week to be properly cured), it’s not really time consuming. I have, however, included a shortened method that takes just 36 hours in case you are pressed for time but would still like to try it.

Spiced Beef

1 beef brisket (3 to 4 pounds)

1/2 pound kosher salt

1/4 cup brown sugar

1 teaspoon each allspice, cloves and nutmeg

1/4 teaspoon pepper

Pinch thyme

1 tablespoon ground bay leaves

1/4 cup dark molasses

1 1/2 tablespoons saltpeter (from pharmacy) OR 1/4 cup white

vinegar

2 pounds carrots cut into 2-inch lengths

1 pound whole small onions

3 pounds of potatoes, quartered

Rub beef thoroughly with the salt and let stand overnight.

Mix together the sugar, allspice, cloves, nutmeg, pepper, thyme, and bay leaves and saltpeter or vinegar.

Drain the salt from the beef and wipe dry; rub the meat thoroughly with the spice mixture. Let stand for 24 hours. Pour molasses over and rub spices into the meat every day for a week.

TO COOK: Put meat in a pan of boiling water and simmer for three hours.  Leave the meat to cool in the liquid. Meanwhile, prepare vegetables:  cut carrots into 2-inch lengths, peel onions, peel and quarter potatoes.

Drain the liquid and discard. To the meat in the pot add potatoes, onions, and carrots and cover again with water. Bring to a boil and simmer until vegetables are tender.

Alternately, after draining meat, brush with mustard and oven roast at 400 degrees while the vegetables simmer (about 30 minutes).  

Thinly slice the meat and serve with the vegetables and mustard. Serves 6 to 8.

NOTE: If you really need cabbage to go with your corned beef, cut a medium cabbage into 8 wedges and place on top of the carrots, potatoes and onions while they are cooking.

SHORTER PROCESS:  In the morning or early afternoon of the day before you’ll serve it, rub beef thoroughly with the salt and let stand for eight hours.

Mix together the sugar, allspice, cloves, nutmeg, pepper, thyme, and bay leaves and saltpeter or vinegar. Let stand for several hours to blend flavors.

Then in the evening, drain the beef and wipe dry and rub thoroughly with the spice mixture. Let stand for overnight. 

The next morning, rub the spices and molasses into the meat again and every two to three hours until ready to cook.  Continue from TO COOK (above).

Irish Potato Soup

2 pounds potatoes, sliced

2 tablespoons butter or margarine

2 medium onions, slices

1 1/4 cups milk

4 cups chicken stock OR 4 chicken bouillon cubes dissolved in 4 cups hot water

Salt and pepper to taste

2/3 cup cream

6 slices bacon, cooked and crumbled

3 tablespoons chopped chives    

Melt the butter and add potatoes and onions.  Add milk and stock or bouillon and simmer, covered, for 1 hour. Rub through a sieve or whirr in a blender until smooth.  Stir in the cream and heat without boiling.  Add salt and pepper to taste.

To serve, ladle into bowls and top with crumbled bacon and chopped chives. Makes 8 servings.

Oaten Bread

Yes, I have shared this before; it is so good, it’s worth repeating.

3 cups regular (old fashioned) oats (not instant or quick)

1 1/4 cups buttermilk or sour milk

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt 

Soak oatmeal in buttermilk overnight. To make sour milk, add 1 teaspoon vinegar to 1 1/4 cups fresh milk.         

Stir together the flour, baking soda and salt. Add the flour mixture to the soaked oats. Mix to a stiff dough, and knead until smooth. If dough is too stiff to hold together, add more regular milk 1 tablespoon at a time until it is easily kneaded but not sticky.     Divide the dough into thirds and shape each into a round, 2 to 2 1/2-inches thick. Place on greased baking sheet and bake at 350 degrees until risen and golden brown, about 40 minutes. Makes 3 loaves; serves 6-8 persons. Serve warm with lots of butter.

Guinness Stout Cake

The stout adds a robust flavor and golden color

1/2 cup butter

1/2 cup cooking oil (I use olive oil)

1 1/2 cup light brown sugar

1 1/4 cup Guinness stout

1 tablespoon lemon zest

1/2 cup currants

1/2 cup golden raisins    

4 cups flour

1 teaspoon baking soda

2 teaspoons allspice

1/2 cup candied cherries

1/2 cup candied citron or mixed fruit

3 eggs

Melt the butter and sugar in a saucepan with the stout. Add lemon zest, currants, and raisins.  Boil for 3 minutes; allow it cool to lukewarm before proceeding.

In a large bowl, stir together the flour, baking soda and allspice; add stout mixture and candied fruit.  Lightly beat the eggs and add.

Pour mixture into a greased and paper lined 10-inch round cake pan (not a layer cake pan; it’s not deep enough).  Bake on the bottom rack in a preheated 325 degree oven for 1`1/2 hours.  Remove from pan when cooled; peel off paper. Let stand for 24 hours before cutting. This improves on standing; store it air-tight for up to 2 weeks.

NOTE:  I used a 9-inch round pan with a removable bottom. To compensate for the use of a smaller pan, I made 3 standard-sized cupcakes with the extra batter. I removed the cupcakes from the oven when the tops were browned. If a tube cake pan is used, use extra batter for make three standard cupcakes.         

Irish Coffee

Cream, rich as an Irish brogue

Coffee, strong as a friendly hand

Sugar, sweet as the tongue of a rogue

Whiskey, smooth as the whit of the land.

Heat steamed whiskey goblet and pour in 1 jigger of whiskey. Add three spoonfuls of sugar. Fill the goblet to within 1 inch of the top with strong black coffee. Fill to the brim with whipped cream. 

Do not stir in the cream.  The flavor is enhanced by sipping the coffee through the mound of cream.