Growing up, Wendy’s mom always prepared a traditional Irish meal around St. Patty’s Day and this year was no exception.
“Recipe Rehab” host Chef Danny Boome teaches us how to make some Irish favorites that you can enjoy with your family!
Irish Boiled Corned Beef
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots cut into 1-inch pieces
2 heads cabbage, cored and cut into wedges
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, and then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Irish Hot Potatoes
6 large russet (baking) potatoes diced
1 large green bell pepper, diced
1 large red pepper, diced
1 large onion, diced
1 green chili, diced
¼-cup vegetable oil
Place potatoes into a large pot and cover with salted water, Bring to a boil over a high heat, then reduce heat to medium low, cover and simmer for 10 minutes. Drain, then set -aside until cool.
On a medium heat add a large non-stick skillet; combine all the ingredients into a large mixing bowl and drizzle in the vegetable oil. Once incorporated add to the mixture to the pan and cook until the potatoes are crispy and golden brown.
Total Time: 40min
Prep: 15 min
Cook: 25 min
Yield: 6-8 servings
4 cups vanilla ice cream or 4 cups soy ice cream
2-½ cups 2% low-fat milk or 2-½ cups soymilk
½ teaspoon mint extract
16 drops green food coloring
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into 12-ounce cups and serve each with a straw.
For those 21 and over, add 2 shots of Crème de menthe to give your shake an Irish Jig!
For more information about Chef Danny Boome, visit RecipeRehab.com.