Happy Irish Day!

irish dinner

Happy St Patricks Day! I love entertaining and finding an excuse to celebrate and today I celebrated St Patricks Day a day early.

I also got to celebrate using my pressure cooker for the first real time! It’s pretty intimidating putting it all in there, hoping you have it right and then hearing it whistle and sputter.

It sounded like it was about ready to explode the whole time but I didn’t peak and after an hour my corned beef and cabbage was looking good and tender (normally takes hours, so the pressure cooker was a success!). I finished off rubbing it in brown sugar and roasting in the oven so it got crystallized and sweet.
irish dinner 3

I added mashed potatoes made with sour cream, milk, russet potatoes and butter to the meal and it was delicious! (See recipe below)

My cousin Danielle and her husband Corey came and my sister and her roommate Becca. In between dinner we played Balderdash and then Danielle brought a yummy cheesecake. All in all it was a great and delicious night!

Btw, according to Wikipedia St Patrick’s Day is a day of feasting to commemorate the arrival of Christianity into Ireland. What better way to celebrate then by feasting with friends on Sunday.

Life is good and I hope you all have a wonderful day and week.

Top of the morning!

corned beef and mashed potatoes
Pressure Cooker Corned Beef and Cabbage
3 lb corned beef brisket
1 large green cabbage
1 bag baby carrots (or 3 carrots peeled and diced)
2 apples diced
1 onion chopped
1 packet of pork rub seasoning (I used this brown sugar rub I got in my Tyler Florence fancy box. It is for pork but worked great with the corned beef)
rub
brown sugar and agave for roasting
Put apple, cabbage, carrots, onion in bottom of pressure cooker.
Cover beef with spice mix on all sides, put on top of veggies. Add water until just gets to the bottom of the beef.
Put pressure cooker on high for about 10 minutes and then turn to low (for me it was a level 4 on the stove).
Let cook on low for an hour and 15 more minutes.
Then take meat out and rub with brown sugar and drizzle on some agave. Put in 400 degree oven for 15 minutes until brown sugar is crystalized and bubbly (don’t let it burn!)
Make sure to cut it against the grain and as thinly as possible to keep it from being tough.
Serve veggies and meat.

Mashed Potatoes
8 russet potatoes peeled and diced
1 cup sour cream
1/2 stick of butter
1/4 cup of milk
salt and pepper
Cook potatoes till tender then mash adding milk, butter and sour cream to taste. If I’m going to splurge and eat potatoes I make them really good but it’s up to you.

The downside to using the pressure cooker is that it is too watery to create any kind of gravy but the sour cream in the mashed potatoes made them flavorful enough on their own. You could also add garlic if you wanted.

So, that was my fun night. What did you guys do this weekend? Anything fun? And don’t worry. I will be wearing green on the actual holiday. In fact, check out the youtube channel because I will be opening a very special My Ireland Box in honor of the day. So fun!

8 thoughts on “Happy Irish Day!

  1. Looks like a tasty culinary triumph for you – even though corned beef and cabbage is not a genuine ethnic Irish dish. What the Irish eat is bacon (pork) and cabbage. The only reason why some pubs and restaurants in Ireland will serve corned beef and cabbage is because American tourists expect to see it on the menu. It’s really an English meal, and the proper name for it in the US is New England Boiled Dinner. The Irish exported corned beef: “corned” means “salted,” which was how the meat was preserved for shipment to Britain, with whom the Irish had a trade agreement to provide beef and live cattle in return for coal. The barrels the salted meat came in might have been labeled, “Irish corned beef,” but that was just identifying the point of origin. The Irish never ate it.

    But that needn’t stop us from enjoying Reuben sandwiches made from the leftovers!

    1. It’s funny how foods get tied to cultures over here that aren’t really that culture. I went to Italy and my tour guide said ‘if you want pizza go to Dominoes’. I’m sure they have great pizza all over Italy but at least where we were it was more like flatbread than it is what we think of as pizza.
      I wonder if Irish American immigrants had a hand in associating the meal with Ireland. That happens a lot where it is truly the Americanized immigrants that popularize a dish here not the country itself. In fact, wikipedia says “Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today.”

      Interesting! Happy St Patty’s Day!

  2. Yes, I can imagine that ethnic Irish immigrants, seeing imported Irish (corned) beef for sale, might have started buying and eating it because of homesickness, for lack of any other Irish foodstuffs being available here. Irish butter, eggs and vegetables would weather a day’s hop across the water to England better than they would the weeks it took getting to America, even if there had been a market for them here (which there wasn’t). They couldn’t afford to eat much meat in Ireland, anyway. Now and then, they’d boil a chicken that was too old to lay eggs any more. Even the pig they kept under the bed was “the gentleman who paid the rent,” so any bacon they could buy to flavor their cabbage and vegetables would have been scraps.

    Happy St Patrick’s day! (I won’t get started on the truth about that one!) ๐Ÿ˜‰

    1. I guess like any holiday St Patricks Day is more about the modern versions creating an excuse to gather and have fun with family (most of us seriously need an excuse to sit down, make things special I think). Just like Valentines Day has little to do with actual St Valentine, Christmas little to do with the actual St Nicholas.
      Fun times!

  3. You betcha.

    Next time, put milk and minced green onions into the mashed potatoes, serve in bowls with big lumps of butter to melt in the middle, and you’ll have a genuine Irish dish – champ. (You might recognize the recipe in Chapter 6 of “Irish Firebrands.”) ๐Ÿ˜‰

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