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Recipes from Our Chefs: St. Patrick's Day

Author: Molly Di Carlo

Celebrate St. Patrick’s Day with a festive feast featuring four delicious recipes that bring tradition and flavor to your table - straight from Notre Dame.
Juicy, roasted corned beef, seasoned with peppercorns and herbs, is partially sliced on a wooden cutting board. A carving knife and fork rest near the beef. A bowl of cooked vegetables is visible in the background.

Irish Whiskey Braised Corned Beef

From: Chef Calvin Metts, executive chef, Morris Inn and Notre Dame Conference Center

Ingredients
  • 1, 4 lb Corned Beef
  • 1 1/2 lb Onions
  • 187 ml Irish Whiskey
  • 4 ounces Reduced Sodium Soy Sauce
  • 2 ounces Parsley
  • 1/2 ounce Thyme
  • 1 Peppercorn
  • 1 Bay Leaf
  • 1/2 cup Garlic
  • 4 Apples
  • 2 1/2 Cinnamon Sticks
  • 1 Star of Anise Pod
  • 2 1/2 Cardamon Pods
  • 2 ounces Grapeseed Oil
  • 1/2 gallon Apple Cider
  • 1/2 pound Brown Sugar
Instructions
  1. Preheat your oven to 350 degrees. Heat a large enough braising pan that can fit the brisket and all of the ingredients on the stove on medium heat.
  2. Add the oil to the pan and allow it to get hot. Once the oil is hot, sear the brisket in the oil fat side down first. Allow to cook for 5 minutes until the fat turns golden brown. Flip and sear the other side for 5 minutes.
  3. Remove the brisket from the pan and sear the apples and onions until they are golden brown. Deglaze the pan with the whiskey. Add the spices and herbs.
  4. Add soy sauce, brown sugar, garlic and apple cider.
  5. Stir the liquid to make sure that all the ingredients are mixed. Add the brisket back to the pan. Cover the pan with foil and bake for 2 hours.
  6. Remove the brisket from the liquid. Allow to rest for 10 minutes before serving.
 

Creamy Smashed Potatoes

From: Chef Ryli Vissers, director of culinary hospitality

Ingredients
  • 1 lb Fingerling Potatoes (washed)
  • 4 ounces Unsalted Butter
  • 3 ounces Heavy Cream
  • 2 ounces Creme Fraiche or Sour Cream
  • 1 bulb Roasted Garlic
  • 1 ounce Neutral Oil or Animal Fat (chicken, duck, beef)
  • 1 ounce Fresh Chives
  • Salt, to taste
  • Cracked Black Pepper, to taste
Instructions
  1. Preheat your oven to 400’ degrees. Slice the garlic bulb in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both halves). Drizzle the raw garlic with your desired fat making sure all sides of the garlic are coated). Seal the tin foil around the garlic to make a parcel completely enclosed. It’s best to loosely wrap the foil to avoid touching the garlic. Roast garlic for 30-40 minutes. At this point, the garlic should be a golden color and very super soft to the touch. You can optionally unwrap the foil for the final 5 minutes to allow it to darken and caramelize further as the "parcel" will essentially steam it. For even more caramelized results, reduce the heat to 350 degrees and roast for longer. I recommend checking every 10 or so minutes until it reaches your desired color/flavor.
  2. In a pot, combine cleaned potatoes and salt and cover with cold water. Bring to a boil over high heat and cook, stirring occasionally and making sure potatoes remain fully submerged, until potatoes are tender and offer little resistance when poked with a knife, 15 to 20 minutes. While this is cooking, lightly heat your cream until it has come to a light simmer.
  3. Remove from heat and strain. Return potatoes to the saucepan.
  4. Working quickly while potatoes are still hot, add heavy cream and butter to the saucepan. Using a fork, mash potatoes until broken down to a mostly smooth consistency with some bite-size pieces of potato, butter is fully melted and emulsified, and cream is fully incorporated.
  5. Take care not to overwork the potatoes while mashing; once you achieve the desired consistency, put down the fork. If serving right away, proceed to the next step.
  6. When ready to serve, add chives and gently fold with a silicone spatula until well combined. Season with salt and pepper to taste. Serve.

 
A golden-brown Irish soda bread sits in a cast iron skillet. The bread is scored with a cross on top and studded with raisins. Green beaded necklaces and a shamrock lie nearby on the wooden table, suggesting a St. Patrick's Day celebration. A light and dark green striped dish towel rests on the table's edge.

Post-St. Patrick's Day Tartin

From: Chef Sam Luna, executive chef, Three Leaf catering

Ingredients
  • 4, ½ inch thick sliced Irish Soda Bread
  • 12 ounces Leftover Corned Beef, chopped
  • 8 ounces Cream Cheese
  • 2 Tablespoons Pickled Mustard Seeds
  • 2 Tablespoons Caraway Seed Toasted
  • 8 ounces Leftover Braised Cabbage, Chopped
  • 2 ounces Teelings Irish Whiskey + 4, 1 ounce shots
  • 8 Fresh Dill Pluches
  • Olive Oil to taste
  • Salt and pepper to taste
Instructions

  1. Brush oil on bread and season with salt and pepper. Toast on sheet tray in 350 degree oven 5 minutes or until bread has a slight bit of give in the center. Set aside.

  2. In a mixing bowl or a stand mixer add cream cheese and whip until soft, add mustard seeds and corned beef. Mix on slow only to incorporated.

  3. In a saute pan warm cabbage and caraway seed. Add whiskey and cook whiskey to sec. Set aside and let cool to room temperature.

  4. To assemble, evenly distribute cream cheese mousse topping on each individual Soda Bread crostini. Next spoon cabbage mix on top of mousse mix evenly. Top with dill pluches.

 

St. Patrick's Day Mocktail

Ingredients
  • 6 ounces Apple Puree
  • 1/2 ounce Lime Juice
  • 1 ounce Agave
  • 8 ounces Club Soda
Instructions
  1. Add apple puree, lime juice and agave and stir. Top with club soda.