Try These St. Patrick's Inspired Recipes Tonight!
Ireland has a slew of traditional dishes that are scrumptious and easy to make. And, the best part? You can find all these ingredients and more at Farmview Market!
Try out the traditional corned beef and cabbage. We have several varieties of farm fresh, nutritious cabbage. Or, sample our fresh made Irish bangers to cook up some traditional bangers and mash.
Our products are locally sourced which means you get the freshest, in season and high quality produce. Not a bad way to celebrate St. Patrick's Day! Here are a few simple recipes to create your own St. Patrick's Day feast!
For the brine
Note: If you are planning on making your own corned beef, it should brine for at least a week.
- 2 quarts water
- 1 cup coarse salt
- 1 tbsp. pink curing salt
- 1/2 cup sugar
- 1 tsp. coriander seeds, crushed
- 1 tsp. mustard seeds, crushed
- 1 tsp. black peppercorns, crushed
- 1 cinnamon stick, crushed
- 4 dried bay leaves, crushed
- 8 whole cloves
*You can pick up your dried spices at Farmview Market by the pinch or pound - any quantity you need!
For the corned beef
- 5 pounds flat-cut beef brisket
- 1 medium onion, halved
- 1 medium celery stalk, halved
- 1 medium carrot, peeled, halved
- 1 pound baby turnips, peeled, trimmed
- 1 pound baby carrots, peeled, trimmed
- 1 medium head cabbage, cut into 8 wedges
- 1 pound small red potatoes
- Dijon mustard, for serving
Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
Make the corned beef: Place brisket in a glass, plastic, or stainless steel container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8-10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10-12 minutes. Add to turnips.
Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
- 1 pound potatoes, peeled and cubed
- 2 cups chopped or shredded cabbage
- 2 1/2 cups onion, chopped
- 1/4 cup milk
- 2 tbsp. butter, unsalted
- 8 links pork sausage
- 2 cups beef broth
- 1 tbsp. cornstarch
- Salt and pepper to taste
In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender.
As the potatoes are cooking, melt 1 tablespoon butter in a large skillet over low heat. Add cabbage and 1/2 cup onion and sauté until soft but not brown. Remove from heat and reserve.
Drain the cooked potatoes and mash by hand. Incorporate the milk and butter into the potatoes until well mixed, and fold in the cooked cabbage and onions. Season to taste.
Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan.
In the pan juices, sauté 2 cups chopped onion until lightly browned. Add beef broth, bring to a boil, and simmer 5 minutes. Thicken with cornstarch.
Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.
No time to make your own? No problem! Our chefs and butchers have everything you need to start celebrating. Pick up some prepared potatoes and corned beef at Farmview Market.