Known to Irish people as the annual Christian feast that celebrates the patron saint of the Emerald Isle, St. Patrick’s Day has been repeated many times in modern times. March 17th is party time for people in the United States and around the world, whether they have Irish ancestry or not. For anyone who enjoys vacationing at home, preparing St. Patrick’s Day recipes (including Irish desserts) is a must. Depending on how true to the holiday’s Irish roots, there are plenty of hearty Irish dishes that make people feel like they’ve gone straight to the pot of gold over the rainbow.
Sure, you can go in the classic corned beef and cabbage direction (which is a time-honored classic). But there are other traditional Irish dishes to explore. TODAY Food turned to favorite Irish chefs like Donal Skehan, Clodagh Mckenna and Catherine Fulvio to make sure they’re serving up the best Irish recipes to honor their patron saint .
Before you start cooking, check your fridge and pantry for a few key ingredients: maroon potatoes, good Irish butter, beef stock, whiskey, and a few bottles or more of Guinness. Also, traditional stew recipes often call for less expensive cuts of beef, but if you want to save time, luxuriate in the more tender cuts. It takes less time and gives you a comfortable clock in half the time.
From sides like Irish Champ and homemade soda bread, to pork chops and piping hot stews with delicious Irish whiskey and honey glaze, these authentic Irish dishes will make St. Patrick’s Day 2023 unforgettable. make it a thing
Smoked Ham Hock with Chomp and Braised Cabbage by Declan Horgan
“When I was a kid, my mom used to make champ potatoes,” says Declan Hogan. “I remember having a magic well in the middle of a potato filled with milk and butter. It was divine food! It tastes like when I was a kid. Just like my mom used to make.”
Beef and Irish Stout Stew by Donal Skehan
A perfect piece for St. Patrick’s Day! Serve it as a stew or take it a step further and use it as an impressive pie filling.
Irish Whiskey Honey Pork Chop with Champ Mash and Carrots by Donal Skehan
A combination of Irish whiskey, zesty mustard and sweet honey makes for these excellent pork chop marinades. Once the chops have rested, reduce the marinade to a gooey, sweet finishing sauce. Serve with buttery herb carrots and classic champ mash for dinner.
Guinness Beef Stew with Potato Dumplings by Clodagh McKenna
This beef stew is a weekly staple on McKenna’s Irish family table. “I added herb potato dumplings because they soak up the delicious juices from the stew,” she says, “I make them Irish-style for a casual dinner with her friends.”
Corned Beef and Cabbage by Donal Skehan
In Ireland, bacon and cabbage are traditionally served as part of St. Patrick’s Day feasts. Corned beef is the American version that Irish immigrants came up with, where beef was the more readily available option.
Corned Beef Sandwich with Irish Cheddar and Pickles by Donal Skehan
Combine toasted rye bread, tender corned beef, Irish cheddar and sharp mustard to create the ultimate St. Patrick’s Day sandwich. Serve with chilled pickled cucumbers to enhance the richness of the sandwich.
Howth Head Seafood Chowder by Donal Skehan
Skehan’s hometown of Howth is famous throughout Ireland for its fish. “This wonderfully creamy seafood his chowder always reminds me of his hometown,” he says. “Serve with a few slices of dark bread with Irish salted butter.”
Casey Barber Slow Cooker Corned Beef and Cabbage
Corned beef, potatoes, onions, and cabbage are simmered together in a flavorful broth, resulting in a beautifully balanced dish.
Beef and Irish Stout Pie with Potato Pastry Topping
The soft pastry in this pie is so delicious. Instead of using diced potatoes for stew filling, make them into rice and fold into pie crust with salted Irish butter. The filling is meaty and rich, contrasting with the buttery topping.
Beef and Guinness Stew by Catherine Fulvio
Smoky bacon, sweet red peppers, fresh herbs, and tender butternut squash warm and comfort this traditional Irish farmhouse dinner. Don’t skip the deglazing step. This ensures that all those wonderful crispy bits go into the casserole.
Stir-fried colcannon and champ
This is the ultimate comfort food when the weather turns chilly. A great way to turn leftovers into a whole new dish. Smoky ham, earthy root vegetables and salty bacon add weight and flavor, while leafy kale and fresh herbs brighten up the dish.
McGillins Old Ale House Shepherd’s Pie
It’s hard to resist the savory and comforting flavor of Shepherd’s Pie. From velvety gravy and tender vegetables to meat and fluffy mashed potatoes, every bite is more enjoyable. This dish can be served family-style in a large baking dish or in individual sized crocks.
Beef and Guinness Pie on Cheddar Crust by Donal Skehan
Serve this as a stew, or take it a step further and use it as a filling for an impressive pie topped with flaky pastry. In fact, the pastry will benefit from resting in the refrigerator, but chilling overnight will deepen the flavor of the meat.
Donal Skehan’s Beer Baked Fish and Chips
This is one of Sukehan’s absolute favorite dinners. “Don’t be afraid to shallow fry the fish. Once you have a high-sided skillet and control the heat, everything will be fine, but be careful when cooking in hot oil,” he says. When cooking, don’t overstuff the pan as it will lower the heat, and prepping the dough ahead of time speeds up the process.”
Colcannon’s Soda Bread Pork Chop by Clodagh McKenna
This is real Irish soul food. A delightfully buttery colcannon and a crispy juicy breaded pork chop. The honey dip is addictive, so it goes well with chicken wings and pork ribs. Play around with this dish, substituting whiskey for Guinness, and substituting lamb cutlets or chicken breast for pork chops.
Shepherd’s Pie in Champ Mash by Donal Skehan
Shepherd’s pie might just be Ireland’s ultimate comfort food. Here’s a special dish topped with creamy potato champ mash. Champ is a traditional way of serving mash in northern Ireland. Spring onions give Champ Mash an additional flavor burst.
Stuart O’Keefe’s Quick Beef Stew
Beef stew doesn’t have to take hours to make. This recipe is quick and easy, but it tastes like it’s been simmered for hours.
Fried Cod with Donal Sukehan’s Minty Pea Puree
For Sukehan, fried fish is the ultimate fast food. The crispy, flaky fish pairs perfectly with the clean flavors of peas and mint, while green lentils add bulk and texture.
sides and soda bread
Sautéed Leeks and Spinach with Irish Smoked Bacon
Smoked Irish bacon, balsamic vinegar and tender spinach make this a satisfying dish. It also makes a warm salad for lunch with poached pears and a generous sprinkle of walnuts and chives. The best part is that everything is put together within 10 minutes of him.
Irish Champ by Catherine Fulvio
Champ is classic Irish. This versatile side dish is great for any protein, from fish to poultry to beef stew! Add a few spoons of pesto for extra flavor.
Lauren Salkeld’s Bacon Roasted Cabbage Wedges
Cooking the cabbage under a bacon blanket allows all the smoky, salty flavors to seep into the hearty layers of the leaves, creating a beautiful caramelization.
Dylan’s Irish Soda Bread by Dylan Dreyer
“This recipe was a bridal shower present from my husband’s great-aunt Toots,” says Dylan. “It was laminated and everything. Brian’s family is very Irish, no Irish on my side, but I’ve always loved Irish soda bread. So it’s best served with cold Irish butter and a cup of coffee or tea.It’s the perfect breakfast.”
Rosemary Cloda Bread by Clodagh McKenna
This is a bread that is always on the table at McKenna’s house. A traditional Irish soda similar to her bread, but made with yogurt and fresh rosemary. Bonus: no kneading or proofing required!
Ella’s Irish Soda Bread
Soda bread is an easy Irish staple. Fermented with baking soda instead of yeast, so it doesn’t take long to ferment. So, mix, knead, shape, and go straight to the oven. Best eaten warm with a generous drizzle of Irish butter.
This article originally appeared on TODAY.com.
