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A Traditional St. Patrick's Day Feast

Corned beef and cabbage shouldn't be the only dish on your St. Patrick's Day go-to list. Jackie Dodd, founder of the Beeroness, demonstrates how to make a traditional Irish dish you'll love.

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I hate to break it to you but corned beef was never a tradition in Ireland. Nor was green beer. Those are traditions that Americans rallied behind to celebrate an Irish tradition.

Plated beer braised Irish slab of bacon with colcannon potatoes

In the Emerald Isle the festivities of Saint Patrick were celebrated with pork (mostly bacon or pork loin), colcannon potatoes and a nice bready stout. It wasn’t until the Irish immigrated to New York City and realized that beef was much cheaper than pork that the dish began to make an impression on those who wanted to get a little rowdy on March 17th.

Closeup of beer braised Irish Slab Bacon in 18th Street Serving Bowl

Today, we’re taking it back to the beginning with traditional recipes for St. Patrick's Day. Back to the lush countryside of Ireland with a dish more suited to celebrating the way those in the Motherland did.

Dish of beer braised Irish bacon slab and colcannon potatoes

And don’t forget to wash it all down with a nice roasty stout beer.

Get more recipes perfect for St. Patrick's Day!

Print Recipe
Beer Braised Irish Slab Bacon with Colcannon Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
6
Ingredients
For The Pork
  • 1 tablespoon olive oil
  • 2 pounds slab bacon this is a large section of bacon that has not been sliced
  • 1 teaspoon black pepper
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 1/2 sweet white onion sliced
  • 1 cup stout beer
  • 1/4 cup real maple syrup
  • 2 tablespoons white wine vinegar
For the Potatoes
  • 2 pounds russet potatoes peeled and cut into large chunks
  • 1/2 cup unsalted butter plus more for serving
  • 1/2 cup whole milk or cream
  • 2 cups cabbage chopped
  • 1/4 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Servings
6
Ingredients
For The Pork
  • 1 tablespoon olive oil
  • 2 pounds slab bacon this is a large section of bacon that has not been sliced
  • 1 teaspoon black pepper
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 1/2 sweet white onion sliced
  • 1 cup stout beer
  • 1/4 cup real maple syrup
  • 2 tablespoons white wine vinegar
For the Potatoes
  • 2 pounds russet potatoes peeled and cut into large chunks
  • 1/2 cup unsalted butter plus more for serving
  • 1/2 cup whole milk or cream
  • 2 cups cabbage chopped
  • 1/4 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a large Dutch oven over high heat. Sprinkle the bacon on all sides with the pepper.
  2. Add the bacon to the pot, searing on both sides until well browned and fat has started to render. Remove from pot, lower heat to medium.
  3. Add the carrots, celery, and onion, cooking until the vegetables have started to brown.
  4. Add the beer, scraping to deglaze the pot. Stir in the maple syrup and white wine vinegar. Add the bacon back into the pot, lower heat to maintain a low simmer, cover and cook for one hour, turning the bacon over occasionally.
  5. Remove lid and simmer until sauce has thickened, spooning the sauce over the bacon occasionally, about one additional hour. The pork should be very tender at this point.
  6. Remove from pot, slice, reserve sauce and vegetables to drizzle over final dish.
  7. In the last 30 minutes the pork is cooking, start the potatoes.
  8. Add the potatoes to a pot of boiling, salted water, cooking until the potatoes are fork tender.
  9. Drain the potatoes, return to the pot. Add the butter, mixing until the butter has melted. Add the milk, whip with a hand mixer until well combined. Stir in the cabbage, green onions, salt and pepper.
  10. Serve the pork over the potatoes, drizzle with pan sauce and vegetables. Serve immediately.

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