Go Green With These St. Patrick's Day Recipes - NECN

Go Green With These St. Patrick's Day Recipes



    Kaylee Platt from Solas Irish Pub and Restaurant at the Lenox Hotel shares a recipe (Published Sunday, Jan. 26, 2014)

    (NECN) - Sunday is St. Patrick's Day. For many, that means green beer and corned beef and cabbage.

    Here with a recipe is Kaylee Platt. She’s the manager of Solas Irish Pub and Restaurant at the Lenox Hotel.

    Do you want to make green beer for your St. Patrick’s Day celebrations? It’s simple! Just add one drop of green food coloring to a clear glass. Pour the beer into the glass. That’s it! This works for any beer, although lighter colored beers will display the green better.

    Watch the attached video to see how it's done.

    Solas recipes:

    Corned beef and cabbage 
    Corned beef raw, 12 lbs, give you about 7 lb yields, with fat trimmed
    Carrots, peeled rough chopped, 1½ lb
    Turnips, peeled rough chopped,  1½ lb
    Yukon potatoes, halved or quartered, 2 lb (depending on size)
    Cabbage, quartered,  3 heads

    Mustard sauce                   
    Corned beef stock, 1 quart
    Dijon mustard, 1/4 cup
    Whole grain mustard,  ½ cup
    Leeks, diced, 3oz
    Garlic, minced,  ½ oz
    Whiskey, 1 cup
    Heavy cream, 2 cups

    Note: Mustard sauce can be made a day in advance.

    1. Sautee minced garlic and diced leeks.

    2. De-glaze the pan with the whiskey.

    a. Remove the sauce pot from the heat first. You don’t want to light yourself on fire.
    b. Reduce the mixture by half.

    3. Add the corned beef stock and reduce that by half.

    4. Finally add the two mustards and heavy cream and allow to simmer for 10 minutes.

    Corned beef and boil
    1. Start by boiling the corned beef with seasoning  This takes about 6 hours, seriously. Do not add veggies until the end or else they will turn into mush.

    2. When the beef has about an hour left add the carrots and turnips.

    3. When it’s about half-hour out, add the cabbage and potatoes.

    4. Remove the beef from the stock and allow it to rest and cook down for a bit before you handle it.

    5. When you think you can handle it, clean some of the fat off the meat. Clean less if you are like Kaylee and prefer the fat.

    6. When slicing the beef be sure to cut against the grain so as it wont fall apart when it reheats and when you are actually slicing it.

    8. Finally, drizzle the warm whiskey mustard sauce on the plate and enjoy.

    7. In Kaylee's opinion, corned beef and cabbage is always better when done the day before, so don’t feel bad about it.

    Spices in corned beef: Bay leaves, allspice, dill seed, fennel seed, star anise, coriander, juniper berries, caraway seeds, mustard seeds.