St. Patrick’s Day is tomorrow, so we thought we’d offer one of the most traditional recipes with a sweet curveball for dessert. Do you dig sheppard’s pie, whiskey baked ham, or simply need some wine recommendations?
Hello Vino is your little pot of gold with wine pairings for Irish fare, wines for a toast, and certain types of wine you like such as “red heads,” “Rosé cheeks,” or “Sparkling Irish Eyes.”
But first, a toast to you….
May you always have walls for the winds,
a roof for the rain, tea wine beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire
Corned Beef and Cabbage
Ingredients (credit: allrecipes.com)
- 4 1/2 pounds corned beef brisket
- 5 black peppercorns
- 1/2 teaspoon garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Rosé - A dry, pink wine with flavors of wild strawberry, watermelon & cherry.
Grenache - The French name for Garnacha, and a wine bursting with red raspberry and black cherry
Irish Potato Candy
- 1/4 cup butter, softened
- 1/2 (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 1/2 cups flaked coconut
- 1 tablespoon ground cinnamon
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners’ sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.