I am not Irish. Although I am often told I look Irish, I’m actually a mix of German and Russian. That doesn’t mean I don’t have respect and appreciation for corned beef and cabbage because I do. I love it. Deeply. For the past 4 or so years, I’ve been doing the full meal deal for St. Patrick’s Day and it’s a dinner I look forward to making and enjoying with friends.
Jen was up for a visit from Portland this weekend and get ready for it, she’s moving to Seattle! I am beyond excited! We headed to Capitol Hill for dinner on Saturday at one of my new Seattle faves, Mamnoon. A “modern union of middle eastern cuisines”, the space is so cool, cocktails are delish, and the food is amazingly flavorful. We dined on minced lamb kabobs, lamb dumplings, steelhead tartar, (lots of) pita, hummus, and fried cauliflower. Oh the fried cauliflower. I dream about it. The first time I went there, we ate this and asked how they made it so amazing. They deep fry it. Yep, that does it.
Sunday we decided to have friends over and do the big St. Patty’s Day dinner. Our friends Farrah and Nicole and their kids joined. It was perfect. Good friends and good food (and good wine). Nothing better.
St. Patrick’s Day Dinner Menu
- Market House brined corned beef (purchase at Metropolitan Market) – 5lbs
- 2 cans Guinness
Directions – In a large dutch oven, place corned beef fat side up and cover in Guinness and water. Turn stove on medium until liquid heats up and then turn to low and cover. Cook for 3 1/2 hours then turn off stove and just let it sit until you’re ready to carve and serve. Note – we did a taste test of 2 different kinds of corned beef. No contest. If you live in Seattle and like corned beef, you must try Market House. It is the best.
Roasted Carrots, Red Potatoes, Onions
- 1 bag organic carrots, peeled and chopped into 1 inch pieces
- 2 bags red potatoes, halved lengthwise and quartered
- 2 large yellow onions, halved and cut into thick slices
- 1 head garlic, peeled and lightly smashed
- chopped parsley
- olive oil
- salt & pepper
Directions – preheat oven to 375°. Place veggies in a large boil and coat very well with olive oil, salt & pepper. Place on 2 rimmed baking sheets and bake for 40 minutes, tossing along the way. After 40 minutes, turn heat up to 425° until veggies are browned to your liking. Toss with parsley before serving.
Cabbage Two Ways
- 3 heads green cabbage, centers cut out, sliced thinly (divided in half for each method)
- 3T butter
- salt & pepper
- 3T stone ground mustard
- liquid from corned beef pot
Ina Garten Sautéed Cabbage – Method number one for cooking the cabbage is so simple, it’s stupid. So deliciously stupid. I don’t even understand how it can be called a recipe, but Ina Garten did it. Her recipe calls for melting butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Sautéed Cabbage with Stone Ground Mustard – Method number 2 was Jen’s idea. We took liquid from the cooked corned beef, about 3T stone ground mustard, salt and pepper and sautéed until brown, about 10 to 15 minutes. Just keep tasting and adding elements to your liking!
Happy St. Patrick’s Day! If you’re not wearing green, Oliver will happily give you a little pinch.