An Irish Feast Fit for Big Guys in Kilts
This is an Irish Feast for a St. Patrick’s Day Celebration. This Irish Feast recipe includes the traditional favorites of Corn Beef and Cabbage and Roasted Red Potatoes for a twist. This Irish Feast also includes homemade Irish Cream for dessert. I fondly remembering our trip to Ireland and it easily goes down as our best vacation ever! It’s a beautiful place and the people are so fun-loving and friendly.
Author: Lisa Duncan
- FOR CORN BEEF::
- Corn Beef
- 2-3 Cloves Garlic
- 2 Bay Leaves
- Salt and Pepper
- 1 Head of Cabbage
- FOR ROASTED RED POTATOES:
- 2-3 lbs. of Red Potatoes (can vary amount as needed)
- 2-3 Tablespoons Olive Oil
- 1 Clove Pressed Garlic
- FOR HOMEMADE IRISH CREAM:
- 1 cup cream (can use heavy whipping cream, which makes it even richer)
- 14 oz sweetened condensed milk
- 1⅔ cups Irish whiskey
- 1 tsp. instant coffee
- 2 tbsp. Hershey’s chocolate syrup
- 1 tsp. vanilla
- 1 tsp. almond extract
- CORN BEEF: Place corn beef (point cut or plank/flat cut) in pot. I get mine at Publix and it comes with a season packet.
- Cover with water.
- Add 2-3 cloves or garlic, 2 bay leaves, and a few pinches of salt and pepper.
- Bring to a boil and then reduce heat, cover and simmer on low for about 4-5 hours. Long and slow is the trick. Basically simmer for one hour per pound.
- When corn beef is done, remove and cover on a plate.
- Use the same fully flavored water to cook the cabbage which I quarter and cook for about 10 – 15 minutes on a medium to higher heat until tender.
- ROASTED RED POTATOES: While the meat is cooking I clean and quarter my red potatoes and then microwave to partially cook for about 8 – 10 minutes.
- Place in a zip lock bag or covered Tupperware bowl.
- Add 2 – 3 tablespoons of olive oil, pressed garlic and salt and pepper.
- Shake to coat and then place on a baking sheet or baking pan coated with non-stick spray and place in the oven at 400 degrees for about 30 minutes.
- Check mid-way and toss. You want them nice and lightly browned on all sides.
- For the last minute or so I usually turn on the broiler to get that extra little yummy crispness. Keep watch and the broiler cooks them quick.
- IRISH CREAM: Combine all ingredients in a blender and set on high speed for 30 seconds.
- Bottle in a tightly sealed container and refrigerate. Shake before using.
- Will keep for up to 2 months.
Enjoy your Irish Feast! “For each petal on the shamrock This brings a wish your way- Good health, good luck, and happiness For today and every day.”