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A Non-Boiled St. Patrick’s Dinner

I love St. Patrick’s Day food, but I’m sick of the traditional boiled dinner. The vegetables are so bland and the corned beef is tough. The whole thing is mediocre, which is sad, because the individual ingredients are so good.

I decided to rethink St. Patrick’s Dinner this year to make something with all the traditional ingredients, done better. Here is what I came up with:

Sous vide corned beef

I usually brine my own corned beef, but I came down with the flu this year and didn’t have time. Yonkers has a huge Irish population, so I didn’t have any trouble finding good corned beef around here to cook. Instead of boiling it to oblivion, I opted to drop the temperature, lengthen the cook time, and preserve its juices by cooking it for 10 hours at 180F in a sous vide bath. I added some extra pickling spice to the bag before sealing. I let it cool for a little bit before slicing it, then served it with some of its juice.

If you don’t have a sous vide, try using a covered dutch oven in a 200F oven for 10 hours. Cover it with water and add some extra pickling spice.

Roasted cabbage with olive oil, lemon juice, and dill

I sliced the cabbage into 1-inch slices, then roasted them in the oven with olive oil for 40 minutes at 425F. I turned on the broiler for the last 5 minutes to brown the tops. When they came out, I seasoned them with salt, pepper, lemon juice, and dill.

Smashed potatoes with butter and parsley

I thought about doing mashed potatoes with garlic, but I wanted something crunchy instead. I boiled the potatoes whole for 15 minutes, cut them in half, smashed them on a baking sheet, then crisped them up with olive oil in the oven for 25 minutes at 425F. When they came out I put them in a bowl and tossed them with melted butter, salt, pepper, and fresh parsley.

Roasted Carrots

I roasted the carrots. While roasted and boiled carrots have the same inside consistency, they are completely different on the outside: Roasting means carmelization. I roasted mine with olive oil on the same baking sheet as the cabbage. I seasoned them simply with salt and pepper when they came out of the oven.

This was a great meal! A nice way to change up the traditional St. Patrick’s Day meal. I’ll probably make this again next year. I’m using the leftover potatoes and corned beef to make a breakfast hash tomorrow morning.

This Post Has 4 Comments
  1. Try cutting your cooking time down to 90 minutes use a pressure cooker. the ingrediance come out moist and tender with lots of flavor. Uncle Ron & aunt Tie. Have a happy saint Patrick’s Day.

  2. After I boiled my corned beef i thought, “Why didn’t I use my sous vide?” Definitely next year! Btw…carrots are roasting now.

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