Channel the luck of the Irish with a St. Patrick’s Day celebration! Here’s a menu featuring some of our favorite Irish recipes, like corned beef and cabbage, braised short ribs and colcannon, a mix of mashed potatoes with cabbage and leeks. Click through to try the recipes, and scroll down for tips on pulling off the party.
A hearty main course is traditional for St. Paddy’s Day, and it’s also an easy solution for feeding a crowd. Try a one-pot meal of corned beef and cabbage, or a slow-cooked beef and stout pie topped with stilton pastry. Or, braise short ribs in stout for toasty flavors and meat that falls off the bone.
For a side dish, make a big pot of colcannon, a peasant dish typically made from leftover potatoes and vegetables. If there are vegetarians in your crowd, skip the bacon — it will still be substantial enough for a meatless main course.
No Irish-themed meal is complete without Irish soda bread, and our version gets a little extra texture from rolled oats. Slice and serve with good Irish butter.
For something sweet, whip up a batch of these butterscotch custards. They make a beautiful presentation, and a splash of whiskey adds a special kick. Purists, use Irish whisky in place of the Scotch. And don’t forget a warm mug of Irish coffee to top it off.
- 1 to 2 days ahead: Make your main course. Most slow-cooked dishes can be prepared in full, cooled to room temperature and refrigerated for a day or so—in fact, the flavors will improve over time (and if you decide to celebrate early this weekend, you can save some leftovers for March 17, too!). Make the soda bread and store in an airtight container. Make the custards and refrigerate overnight.
- Day of: Make the colcannon.
- Just before serving: Reheat your main course. Brew a pot of coffee for the Irish coffees. If you like, toast the bread.
Make it easy on yourself and have dessert delivered straight to your door. Our More Guinness Cupcakes are modeled after a heady pint of Ireland’s famed beer: rich, Belgian dark chocolate cake infused with dark stout and topped with a fluffy Guinness-flavored buttercream.