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Video: St. Patrick's Day recipes

updated 9/28/2005 2:17:20 AM ET 2005-09-28T06:17:20

Recipe: Roasted Guinness Marinated Prime Rib of Beef With Bubble and Squeak

  • 6 to 8 pound prime rib roast
  • 2 bottles of Guinness
  • 1 cup brown sugar
  • 1 cup whole grain mustard
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 ounce butter
  • 2 medium onions, finely chopped
  • 8 ounces cabbage, sliced and boiled (Brussels sprouts can be substituted)
  • 2 pounds peeled potatoes, cooked and roughly mashed
  • 6 ounces sharp cheddar cheese, diced
  • 3 pats butter

Marinate the beef in Guinness for about 4 hours in a covered container, turning every hour.  Mix the brown sugar, mustard, salt and pepper into a thick paste and rub onto the beef.  Roast in a 325 degree F oven for about 1 to 1-1/2 hours.  Check after an hour.  For a medium rare roast, the temperature should be around 135 degrees F or 145 degrees F. After removing the beef from the oven, allow it to rest for 15 to 20 minutes before carving.

Heat the butter in a large skillet and sauté the onion until it begins to brown.  Add the cabbage and allow the skillet to come back up to heat.  Add the potatoes and cook over a medium heat.  As the mixture is turned with a spoon, the potatoes bubble and the cabbage squeaks.  I like to allow the potatoes to crisp around the edge and then fold in.  For a twist on this old dish I add cheddar cheese.  Do not overmix.  Place the pan in a 350° oven with pats of butter on top and bake until golden brown.

Serving Size

Serves 4

Recipe: Irish Lamb Stew

  • 2 ounces vegetable oil
  • 2 ounces flour
  • 2 pound diced stewing lamb
  • 2 medium onions sliced
  • 1/2 head of diced celery
  • 2 medium carrots (peeled and cut into half moons)
  • 2 small leeks, diced
  • 4 potatoes peeled and diced largely
  • 2 bay leaves
  • 1 large sprig of thyme
  • 1 small sprig of rosemary
  • 1 gal beef stock
  • Salt and pepper
  • Garnish with chopped parsley

Use a heavy gouge pot.  Set the temperature on high and add oil.   Season the diced lamb with salt and pepper.  Then toss the lamb and the flour together.  Add the lamb to the pot and allow it to brown.  Combine onions and leeks along with the rest of the ingredients.  Note:  The potatoes are not added until 40 minutes from the end of the cooking preparation (about an hour after the beginning of cooking time).   Bring to a boil and then allow the stew to cook for about 1-1/2 to 2 hours.


To serve, season with salt and pepper and remove the thyme, rosemary and bay leaves.  “The next day, the stew tastes even better.   The flavors meld together quite nicely.”

Serving Size

Serves 8 people

Recipe: Bailey's Creme Brulee

  • 7 large egg yolks
  • 1 large whole egg
  • 2/3 cup granulated sugar
  • 1 shot espresso
  • 1-1/4 cups whole milk
  • 2-1/4 cups heavy cream
  • 2 ounces Bailey's Irish Cream liquor
  • 1/4 cup mixed brown and white sugars
  • 1 cup cream, whipped and sweetened
  • 1/4 cup pecans, toasted and chopped

Whisk egg yolks, whole egg and granulated sugar.  Slowly add espresso, Bailey's, milk and cream.  Pour custard into individual brulee dishes or ramekins.  Place in a deep baking dish and add enough water to reach halfway up the brulee dishes.  Bake for 40 to 45 minutes at 325 degrees F until set.  Remove from oven and chill.

When ready to serve, top brulee with blended sugars.  Caramelize sugar with a small torch or under a broiler.  Allow sugar to cool.  Fold pecans into the whipped cream and spoon on top of brulee.

Recipe: Colcannon

  • 2 pounds potatoes, peeled
  • 1 head green kale, finely chopped
  • 1-1/4 cup milk
  • 1 leek, white part finely dice (green discarded)
  • 6 green onions (scallions), finely diced
  • 1 stick of butter
  • 1 large sprig of parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt
  • Pepper

Boil the potatoes until soft, drain off the water and mash them.  Boil the kale in salted water until tender (usually about 20 minutes).   Cook the leeks and onions in the milk over medium heat for about 7 minutes until they are soft.  Add the potatoes, kale, butter, parsley and thyme.  Season with salt and pepper to taste.

Serving Size

Serves 4

Recipe: Corned Beef Boxty

  • 2 pound potatoes, peeled
  • 3 eggs, whisked
  • 1 pound corned beef, shredded
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper

Boil half of the potatoes until soft, drain off the water and mash them.  Grate the other half of the raw potatoes into a large bowl, add the eggs and mix with the mashed potatoes.  Fold in the beef.  Sift the flour, salt and pepper over the potatoes and gently mix with your hands as if you were kneading bread dough.  Do not overmix the dough.  Roll onto a floured board until about 1-inch thick.  Cut into triangles, squares or circles.  Lightly grease a heavy griddle (or frying pan) and heat to medium-high.  Cook the boxty cakes slowly until well browned on both sides.


Traditionally, boxty cakes are served as part of an Irish breakfast fry with eggs, black pudding, white pudding, grilled tomatoes and mushrooms.

Serving Size

Serves 4

Recipe: Irish Soda Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 teaspoon powered sugar
  • 1 stick butter, diced
  • 1 cup raisins
  • 1 cup buttermilk

Sift together the flour, baking powder, salt, nutmeg and powdered sugar.  Cut the butter into the flour until the consistency is flaky.  Stir in the raisins and buttermilk and form into a ball.  The dough will be soft.  Place it on a buttered and floured baking tray.  Using a sharp knife, cut an X on the top.  Bake in a 375 degree F preheated oven for 40 minutes.


Soda bread is best served still warm, sliced and buttered.  For a twist, you may substitute dried cranberries, sugared orange or lemon peel, dried cherries or small chocolate chips for the raisins.

Recipe: Gur Cake

  • 12 ounces cinnamon rolls or raisin bread
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoon of equally mixed nutmeg, mace, cinnamon
  • 1 cup dried fruit (dates, raisins, figs, etc.), finely minced
  • 1 large egg
  • 1/2 cup of milk
  • 12 ounces puff pastry
  • Milk
  • 1 ounce sugar

Mix the rolls/bread, flour, sugar, spices and dried fruit in a food processor until it becomes like a stiff paste. Add the egg and milk and mix again.  Grease an 8 by 8-inch cake pan.  Line the bottom with one layer of puff pastry.  Spread the filling over the top.  Cover with a second layer of puff pastry.  Using a fork, poke holes in the top of the pastry.  Brush with a little milk and sprinkle with sugar.  Press a buttered piece of heavy duty foil on top of the pastry to prevent from rising while it cooks.  Bake at 355° for 40 minutes.  Allow to cool in the cake tin.  Turn out of pan and cut into 2-inch by 2-inch squares.


Gur cake was an inexpensive, but delicious, cake popular throughout Ireland.  It was different in each bakery, depending on the baker’s choice of spices or the type of leftover cakes used in the mix that day.


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