Gather loved ones together for a delicious celebration of everyone’s favorite Irish saint, featuring tender corned beef, bacon-blessed mashed potatoes and honey-kissed cabbage—all gluten-free!
Cider-Braised Corned Beef with Ginger Mustard
Active time: 10 min. Total time: 5 hrs. Serves: 6
- 1 (3½ lb.) corned beef brisket with pickling spice packet
- 1 onion, sliced
- 1 carrot, sliced
- 2 cups apple cider
- 2 Tbs. minced fresh ginger
- 1 Tbs. olive oil
- ½ cup spicy brown mustard
- 1 Tbs. minced fresh parsley
Step 1: Heat oven to 325°F. Rinse corned beef; trim all but a thin layer of fat from top. Place beef, fat side up, in Dutch oven over medium-high heat. Add onions, carrots and cider. Sprinkle with contents of spice packet. Bring to a boil. Cover tightly; transfer to oven. Roast 3 hrs.
Step 2: Uncover; if liquid is low, add up to 1" water or cider. Cover and roast 1 ½ to 2 hrs. more or until meat is fork-tender.
Step 3: While beef is cooking, sauté ginger in olive oil 2 min. Remove from heat; mix with mustard and parsley. Transfer beef to serving platter. Let sit 20 min. before slicing thinly against grain. Serve with ginger mustard.
Irish Mashed Potatoes with Leeks
Active time: 30 min. Total time: 1 hr. Serves: 8
- 3 lbs. russet potatoes, quartered
- 1 stick butter
- 1 cup milk
- 4 oz. thinly sliced bacon, diced
- 2 cloves garlic, minced
- 1 bunch kale, stems removed
- 2 leeks, thinly sliced into rounds
Step 1: In large pot over high heat, bring 4 qts. salted water to a boil. Add potatoes; boil 30 min. Drain. Transfer to bowl; mash with butter and milk.
Step 2: In pan over medium-high heat, cook bacon 5 min. Add garlic, kale and leeks; cook 10 min., stirring often. Fold mixture into potatoes. Season to taste. Garnish as desired.
Caraway and Lemon Roasted Cabbage
Active time: 10 min. Total time: 40 min. Serves: 8
- 1 large head green cabbage
- 2 Tbs. olive oil
- 2 lemons, zested and juiced
- 1 Tbs. honey
- 1 tsp. caraway seeds
- ½ tsp. onion powder
- ½ tsp. garlic powder
Step 1: Heat oven to 400°F. Core cabbage and cut in half; cut each half into 4 wedges. In bowl, whisk oil, ¼ cup lemon juice, 1 tsp. lemon zest and honey.
Step 2: On baking sheets, toss cabbage with oil mixture. Sprinkle with caraway seeds, garlic powder and onion powder. Season to taste with salt and pepper.
Step 3: Roast 30 min., turning once or until browned and tender.