Looking for the perfect way to transform your St. Patty’s Day leftovers?!This Irish Soup will do the trick!I can’t take full credit for this idea, as my soup-loving husband was the one who suggested it…and OMG I’m so happy he did cause it turned out AWESOME!
Also, it’s super easy to make, which is something I can always get down with!All thats really required is a 2 hour simmer time, and other than that your just dumping all of your leftovers into a pot and adding broth!
Don’t spend too much time worrying about exact measurements for this recipe.Use what you have and add whatever extra veggies you find delicious…it will turn out awesome no matter which modifications you make!
For this soup, I used what was left from the Traditional Irish Fare recipe.All of the beef and potatoes, and about half of the leftover cabbage.I took my baby potato halves, and cut them in half again (that way it would be easier to get them on the spoon), added extra onion, and chopped carrots!
Once the veggies were chopped, I sautéed them in oil and garlic before adding the rest of the ingredients.The simmering allows for all the flavors to blend together, which gives the soup a really tasty savory flavor!
Can I make this in a crock pot?
Sure!Add all of your ingredients to your crock pot and cook on high for a couple hours (2-3), or low for 6-8 hours.You can then use a fork to pull apart the corned beef.
If you want to add extra potatoes that are uncooked, that will work too!Just make sure that they are soft when poked with a knife, before serving.If they are still little hard, just allow some more time for them to cook!
In honor of my Irish heritage, my family has brought in St. Patrick’s Day every year with traditional corned beef, cabbage, and potatoes!Seeing as though I now live out of my parent’s house, and am no longer surrounded by Irish kin, but rather an Italian and Bernese mountain dog, it is of upmost importance that I continue this tradition!
Which means…I have every excuse to celebrate this day like it’s the second coming of christ, or what I like to call “My Holiday”!
With this dish already cooked up, plenty of leftovers in the fridge, and a potential soup recipe on the way (as suggested by my husband—yayy!), all thats left for me to do is to set myself up with an Irish coffee and some green beer!Which I will happily abide to this weekend.
Instead of cooking the corned beef in a crock pot, like my mom always does, I decided to give this a whirl in the oven to reduce the amount of cooking/dishes being used.In order to avoid the beef from drying out, I cut three slits into the beef and stuck a tbsp of butter into each score.
Between the butter, mustard (with the seeds in it), and foil cover, it helped keep the beef nice and juicy. Not to mention the flavor from the marinade was freaking awesome!
While the beef was baking, I took around 2 pounds of baby potatoes, cut them in half and added to a large mixing bowl.I mixed the potatoes with some chopped onions, oil, and spices, and then let it sit until the beef had cooked for 1 hour.
I then added the herbed potatoes to the same skillet as the beed , and continued baking until finished.During that time I began to boil the cabbage (that I cut into quarters).Thus takes very little time, and you’ll know the cabbage is ready when you can stab it with a fork/knife and it is soft.
Eat your dinner the normal way, or if you want to have some fun with it, use the cabbage as a taco shell!Not gonna lie, I listened to a little bit of Flogging Molly and The Corrs (omg I use to listen to The Corrs all the time) while cooking!
A traditional Irish fare, with marinated corned beef, herb baby potatoes, and boiled cabbage. A great recipe to celebrate St. Patrick's Day!
Course: Main Course
Keyword: cabbage, corned beef, dinner, irish, roasted potatoes, St. Patrick's Day
Author: Lulu's Table
2-2.5lbsbaby potatoescut in half
3tbspwhole grain mustard
1/4cupEVOO or avocado oil
1/2tspsalt and pepper each
Preheat oven to 375 degrees F.
In a greased skillet or large baking dish, place corned beef. Score 3 slices into top of flesh and insert 1 tbsp of butter into each score. Cover surface with whole mustard seed.
Cover tightly with foil and bake for 1 hour.
While beef bakes, cut potatoes and add to large mixing bowl. Chop onion and add to mixing bowl with potatoes. Mix in oil and all spices (parsley, rosemary, thyme, basil, garlic powder, salt and pepper).
When beef cooks for 1 hour, remove from oven and add potatoes to fill the rest of baking dish. Make sure to spread out potatoes in baking dish around the beef.
Bake for another hour. Leave foil on beef for 40 min, then remove foil for last 20 min.
Take cabbage and cut into 4 large pieces. Boil a large pot of water, and once brought to a boil, add cabbage. Boil for about 7-8 min. Poke cabbage with a fork or knife to see if soft, and if so remove from boiling water. If not, continue to boil until soft.
Drain cabbage in a strainer and set aside to cool.
Once beef and potatoes are finished baking, serve in skillet/baking dish, with a side of boiled cabbage and extra mustard.
So now you have each of the individual recipes for this dinner, but how the heck do you coordinate all of these dishes without setting fire to the house?!Do not fear my friends, find all the answers you need on timing and prep in this here blog post 🙂
First place to start, is the steak marinade.Either the night before, or a coupe hours before dinner you’re going to want to put the marinade on your steak.This will take all of 5-10 min, and when you’re finished, just wrap it tightly and set it in the fridge until you’re ready to cook it.
Depending on your time or how you want to set up dinner, the side dishes can be made right before serving, or prepared ahead of time, and then baked in the oven 30 minutes before serving.
[Prep Side Dishes]
Let’s start with the seasoned asparagus first!Prep work for this is very minimal, and really just requires assembly.Make sure to rinse your asparagus spears, trim the bottoms off and then lay in a greased baking dish.Drizzle with oil and season with Everything But the Bagel Seasoning, cover with foil, and set aside.If being prepped more than an hour before baking, store in the fridge.
Next is the mac and cheese!Make sure to cook your noodles before starting the cheese, that way you can stir them in as soon as the cheese is ready!If you let the cheese sit for too long it will start to harden, and then you have to go through the process of heating it up again, which is just a pain!Once you add the panko crust topping, cover with foil and set aside, or store in fridge if prepped more than an hour before baking.
A tip to save you time…cook your noodles the night before and store in a air tight zip lock bag in the fridge.
[Bake side dishes]
45 min before the estimated dinner time, preheat your oven to 350 degrees F.When the preheat is finished, pop the side dishes in and bake for 30 min.Cover both with foil for first 20 min, then remove for last 10.
While side dishes are baking, pour yourself a nice glass of wine to sip on, because you’re dinner is almost done!Last step…cooking the ribeyes!
Remove your ribeyes from the fridge and set on the counter.Take a large frying pan or skillet and add butter.Set to medium-high heat.Once the butter is melted, begin searing your ribeyes.This will take anywhere from 7-15 min.
By the time your steaks are done, your side dishes will be finishing up in the oven!Serve however you like and enjoy!
Grill Mates Montreal Steak Seasoningenough to cover both surfaces of ribeye
Prepare steak marinade by mixing together oil and garlic paste in a small bowl. Brush over both sides of each ribeye.
Cover both sides of ribeyes with Grill Mates Montreal Steak Seasoning. Wrap tightly and let marinate in fridge for a couple hours or overnight.
Begin cooking right before serving. Heat a large pan or skillet over medium heat on stovetop. Add butter and let melt.
Once butter has melted, add ribeyes and sear 1 minute on one side, and then flip and sear 1 minute on the opposite side. Repeat process until desired temperature is met. This will take anywhere from 7-15 minutes depending on desired temp. As a reference point, for a medium steak cook for 10 min.
During periods of searing, take a spoon and scoop melted butter and fat drippings over top of ribeyes.
Keyword: creamy, mac and cheese, macaroni and cheese, nutmeg
Author: Lulu's Table
1pinthalf and half cream
1blockvelveeta cheesecut into 1/2 inch slices
1blocksharp white cheddarcut into 1/4 inch slices
1 tspfresh nutmegground
1 1 lb boxrotini pastacooked
Preheat oven to 350 degrees.
Lay out all of your ingredients ahead of time, as the sauce will need to be stirred while cooking to prevent hardening or burning.
Prep the cheeses by cutting them into thin slices (that way they melt in the saucepan quicker). Allow cream to get close to room temp, to avoid curdling.
Once ingredients are laid out, add butter to saucepan over medium heat. Allow to melt and then whisk in flour.
Slowly pour cream into saucepan in stages, while continuously stirring. This will thicken and create the roux for your cheese sauce.
Once you have added all the cream and created your roux, start to add the cheeses and continually stir. Add cheese in stages (a handful of velveeta and cheddar at one time). Stir in cheese until it melts, then add another handful until everything is blended together.
Sprinkle in nutmeg and stir.
Add most of your cooked noodles to the cheese sauce and stir (I leave out a handful of noodles so it's extra creamy!).
Transfer to a greased baking dish.
Melt butter in a separate bowl and stir in 1/2 cup panko. Take panko mixture and sprinkle on top of mac and cheese.
Bake for 30 min with foil on top for first 20 min.
I use Vermont Sharp White Cheddar by Cracker Barrel for my choice of cheddar.
Rotini pasta is my favorite to use with mac and cheese, because I find that its shape is best for grabbing the sauce.