St. Patrick’s Day

St. Patrick’s Day is the annual feast day in honor of St. Patrick, the most commonly recognized of the patron saints in Ireland.  Though the March 17th celebration may not be an official holiday stateside, most of us manage to indulge in one way or another.  We steered clear of green food coloring in our recipes and opted for our “green” products instead.

 

Take your pick from our mains:

Irish pork loin, Corned Beef Brisket and Cabbage, or Irish Stew

and our sides:

Kale with Cream and Baked Parsnips.

The recipes were developed in the U.S. Wellness Meats test kitchen. We hope you like them!

 

  Irish Pork Loin Irish Pork Loin

Ingredients

  • 2 lb. pork loin
  • 2 Tbsp onion, minced
  • 1 tsp basil, chopped
  • 1/4 cup olive oil
  • 2 Tbsp parsley, chopped
  • 2 Tbsp lemon zest
  • 2 cloves garlic, crushed
  • 1/4 cup dry sherry

Pat meat dry and score well with a sharp knife.  Combine parsley, onion, lemon zest, basil, and garlic in a small bowl. Whisk in the oil.  Rub herb mixture into meat.  Wrap in foil or plastic and refrigerate overnight.  Let pork stand at room temperature for 1 hour prior to roasting.  Preheat oven to 350 degrees F.  Set on a rack in a shallow pan.  Roast for about 1 hour and 15 minutes, until a meat thermometer registers 170 degrees F at the thickest part of the meat.  Remove meat from the pan.  Add sherry to the pan and stir into the drippings left in the pan.  Pour into a saucepan.  Cover and cook on low heat for a few minutes.  Serve pork with sauce and garnish with parsley and lemon slices.

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  Corned Beef Brisket and Cabbage Corned Beef Brisket and Cabbage

Ingredients

Directions

Preheat an electric roaster to 350 degrees F.  Place the corned beef directly on the rack with the fat side facing up.  Cook for about two hours.  Place wedges of cabbage on top of the meat, drizzle with olive oil and lightly sprinkle with salt.  Reduce heat to 325 degrees F, cook for one hour.  Remove meat from the cooker and let rest for a few minutes before cutting.

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  Irish Stew Irish Stew

Ingredients

  • 2 lbs. beef stew meat
  • Oil
  • 1 Tbsp garlic, minced
  • 14 oz beef marrow broth
  • 1 cup water
  • 12 oz  beer
  • 1 cup red wine
  • 6 oz tomato paste
  • 2 Tbsp honey
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp dried parsley
  • 1 Tbsp thyme
  • 1 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 bay leaves
  • 3 Tbsp butter
  • 6 carrots, cut into chunks
  • 1 onion, cut into chunks
  • 3 large potatoes, cut into chunks
  • Fresh parsley for garnish

Directions

Heat oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. When all the meat is browned, add garlic and sauté 1 minute. Add beef broth, water, beer, red wine, tomato paste, honey, Worcestershire sauce, parsley, thyme, salt, black pepper, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in a large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Sprinkle with parsley and serve.

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  Kale with Cream

Ingredients

  • 1 3/4 pound kale
  • 2 Tbsp butter
  • 2 Tbsp cream
  • 2 Tbsp beef stock
  • Pinch of each: salt, pepper, nutmeg

Directions

Wash kale, strip the leaves from the stalksand chop. Add leaves to boiling salted water and cook until tender, about 5 - 10 minutes. Drain well. In a saucepan, combine butter, cream, salt, pepper, and nutmeg. Then add the kale and stock. Mix well and cook until sauce slightly reduces.

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  Baked Parsnips

Ingredients

  • 2 1/2 pounds parsnips
  • 1/4 cup butter
  • 3 Tbsp stock
  • Pinch of nutmeg
  • Salt and pepper, to taste

Directions

Peel and quarter parsnips.  Remove woody core.  Boil for 15 minutes.  Transfer to an oven-proof dish.  Add stock, sprinkle with salt, pepper, and nutmeg.  Dot with butter.  Bake at 350 degrees F for 30 minutes.

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