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St. Patrick's Day Celebration Menu

‘St. Pat’s Celebration Menu’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Bit o’ the Irish

Adam Rock, my 7th great grandfather, was born in Connaught, Ireland in 1685. He emigrated

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to America around 1710 and settled in what‘s now southern Pennsylvania, 25 miles west of Gettysburg. With this bit o’ the Irish in my family tree, I thought it was high time I learned to make my own corned beef. While doing some research on how to prepare it I realized it takes a week or more to brine a beef brisket. O’ course you can always buy a corned beef brisket ready to cook but it won’t have the complex kaleidoscope of flavors.

This series features Shamrock Corned Beef Brisket, a recipe that marinates over night coated in a thick sauce loaded with potent spices. The next day it’s roasted for several hours until tender. The cabbage dish simmers in a briny sauce with carrots for some extra texture and color. Plus, try the Irish Potato Apple Mash with a dash of freshly ground nutmeg for a couple of holiday inspired sides. Make March 17th a celebration with this holiday menu for St. Patrick’s Day.

Shamrock Corned Beef BrisketWednesday, March 13, 2013
Shamrock Corned Beef Brisket





Cabbage and CarrotsThursday, March 14, 2013
Cabbage and Carrots




Irish Potato Apple MashFriday, March 15, 2013
Irish Potato Apple Mash


Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 5, 2013

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One Response to ‘St. Pat’s Celebration Menu’ Series

  1. AudreyBastian March 13, 2013 at 3:23 pm #

    This is a fun cold rainy day dish. We’ve been eating it on a lot of different days but it’s one of those feel good meals that also taste great. I love the sauce on the meet and the unique potatoes.

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