Channel the luck of the Irish this weekend with a St. Patrick’s Day celebration! Here’s a menu featuring our best 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. 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.