Chocolate Guinness® Cupcakes with Irish Cream Frosting
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Instant Pot® Shepherd's Pie
This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.
Simple Slow Cooker Irish Stew
I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick's Day, and I've made this very simple, hearty meal every year in March since then.
Corned Beef Irish Feast
The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!
Irish Soda Farl
'Farl' means four, so pat your dough into a 1.5-inch-thick round and cut into four pieces. Serve warm with butter and jam or use as part of an Ulster Fry. Mmmm! If you can find soda bread flour, use it in place of self-rising flour.
Amazingly Easy Irish Soda Bread
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
Beef and Guinness® Stew
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Beer Braised Irish Stew and Colcannon
This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!
Braised Corned Beef Brisket
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.