St. Patrick’s Day Recipes
St. Patrick’s Day is right around the corner, and, in all likelihood, your celebrations will look a little different than they have in years past. You probably won’t be hitting a crowded bar and drinking green beer till the wee hours of the morning, so we’ve got a few other suggestions for you: food!
Celebrating St. Patrick’s Day at home means cooking up an Irish feast! And, while the Irish are better known for their whisky than for their cuisine, there are a few favorites that we’ve called upon Culinary Ops, Soda Guru, and Cellarman JP Thomas to enhance with the addition of your favorite Cape May Brewing Company beer.
Check em’ out!
“This an easy Crock-Pot recipe,” JP says, “but since everyone seems to love their Instant Pot these days, I included directions for that as well.”
“You don’t want anything too overpowering,” he says. “Something nice and mellow like Cape May White or Cape May IPA should work — you really want a beer that’s going to allow the herbs and spices to shine through.”
Serves 4 to 6 people
Crockpot 8 to 9 hours
Instant Pot 90 minutes
3 to 4 pounds pre-packaged corned beef with spice pack
2 pounds small red-skinned potatoes
1 cup carrots, sliced
2 bay leaves
1 onion, chopped
2 tsp peppercorns
1 head cabbage, quartered
2 Tbsp fresh parsley, chopped
1 can beer — Cape May White or Cape May IPA
Water as needed
- Open and rinse corned beef under running water. Cut in half to fit in your pot.
- Add corned beef, onions, carrots, potatoes, bay leaves, parsley, peppercorns, and the spice pack that came with the meat.
- Add a can of Cape May’s finest and enough water to cover the ingredients.
- Cook in the Instant Pot for 90 mins or a crockpot for 8 hours.
- After the appropriate amount of time has passed, vent steam and add cabbage. Cook for an additional hour in the crockpot or 5 mins in the Instant Pot, until cabbage is softened.
- Enjoy with an ice-cold pint of Cape May beer.
Shepherd’s or “Cottage” Pie
“Yeah, it’s Shepherd’s Pie when you use lamb for the meat,” JP tells us. “When you use beef, it’s Cottage Pie.”
So, the recipe below is for Cottage Pie. However, if you want to swap out the beef for lamb to make it a true Shepherd’s Pie, we’re not going to stop you.
“When you’re cooking with a hearty meat like beef or lamb, you’ll want a beer with deep, rich flavors,” JP explains. “Honey Porter or Coffee Stout are great choices for this recipe.”
Serves: 4 to 6 people
Bake Time: 25-30 minutes at 350°
2 pounds ground beef
2 Tbsp olive oil or butter
1 cup onions, chopped
½ cup carrots, diced (optional)
½ cup celery, diced (optional)
1 Tbsp garlic, minced
1 Tbsp fresh thyme or rosemary (or both), chopped
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2-3 Tbsp flour
¾ cup beef broth
1 cup beer — Honey Porter or Cape May Coffee Stout
1 cup peas and corn medley, freshly steamed or frozen
½ cup cheddar cheese, shredded
2 Tbsp chive or parsley for garnish, chopped
3-4 cups mashed potatoes, your favorite recipe
Salt and pepper to taste
- Preheat oven to 350°
- Brown beef with butter or olive oil over med-high heat, season with salt and pepper.
- Remove meat and set aside. Reduce heat to medium, and add onions, carrots, and celery. Cook until onions are translucent.
- Add garlic and herbs. Season with salt and pepper.
- Add tomato paste and cook for 1 minute. Deglaze the pan with 2oz of beer and Worcestershire.
- Return beef to pan and stir.
- In a bowl, whisk flour, beer, and stock until smooth and fully combined.
- Slowly pour the beer mixture into the hot pan, stirring to combine. The mixture will begin to thicken.
- Reduce heat to low and simmer for 5 minutes until thick and coating beef. Remove from heat.
- Grease a baking dish, then layer beef mixture into the dish then top with peas and corn.
- Top with a layer of mashed potatoes, shredded cheese, and half the garnish.
- Bake for 25 to 30 minutes until golden brown. Allow to cool for 15 minutes before serving. Top with remainder of garnish.
- Take a picture, post to Instagram or Facebook, and tag Cape May Brewing Company along with some feedback.
It’s simply not St. Patrick’s Day without some Irish Soda Bread. But… we make beer. So… let’s make some beer bread instead!
JP really surprised us with his choice of beer for his Irish Beer Bread.
“I think I’m gonna go with Devil’s Reach or Chocolate-Covered Strawberry Milkshake IPA,” he says. “Really, any of our beers that are strong on the fruit flavors would work. A good Irish Soda Bread is filled with dried fruits, so a beer with some good fruit notes would work well.”
Bake Time 45 to 55 minutes
4 cups flour
4 Tbsp sugar
1 tsp kosher salt
1 tsp baking soda
½ stick of butter, cold, cut in cubes
12oz beer — Devil’s Reach or Chocolate-Covered Strawberry Milkshake IPA
1 egg beaten
1 tsp orange zest
1/3 cup golden raisins
1/3 cup currants
1 tsp vanilla
2 Tbsp butter, melted
- Preheat oven to 400°
- Grease and flour your baking sheet, or line it with parchment paper
- Stir flour, sugar, salt, and baking soda together in a large bowl.
- Add butter cubes and cut in the butter using a pastry cutter or fork. Evenly distribute butter into the dough until pea-sized balls appear.
- Whisk egg and beer together, then pour into the flour mixture and combine gently with hands.
- Add orange zest, vanilla, and dried fruit. Mix, but be careful not to overwork the dough.
- Place dough on a floured surface and knead into a ball or oval shape.
- Place dough on a baking sheet and cut an “X” onto the top.
- Bake for 45 to 55 min until the bread is a dark golden brown. You can check the internal temperature with an instant-read thermometer: it should read 175°.
- Remove bread from the oven and brush with melted butter.
- Allow to cool 10 to 15 minutes before slicing.
Let’s get cooking! If you make any of these recipes for your St. Patrick’s Day celebration, take some pictures and let us know how they came out!