St. Paddy's Day Grub at New Pi

Karen Nichols, New Pi Contributing Writer

Originally the celebration of the patron saint of Ireland, St. Patrick’s Day is now a rip-roaring celebration of Irish culture and, well, celebrating. March 17th is just around the corner — here are a few recipes for traditional favorites, made with delicious ingredients from New Pi. The star of the show is 100% grass fed, grass finished corn beef brisket from Sun Fed Ranch, which is renowned for its sustainable practices. It won’t last long, so dash to the Co-op!

Slow Cooker Corned Beef & Cabbage

This Irish-American dish is the go-to comfort food for a chilly Iowa St. Paddy’s Day. This slow cooker version makes it easy. The Co-op meat department is featuring 100% grass fed, grass finished corned beef brisket from Sun Fed Ranch. Go grab it now—supplies are limited!

2 stalks celery, cut into 3” chunks
3 carrots, cut into 3” chunks
1 medium yellow onion, cut into wedges
6 - 8 springs of thyme
½ head cabbage, cut into wedges
½ lb. small potatoes, halved
3 lbs. corned beef brisket
1 t. pickling spice
4 - 6 c. water
Whole grain mustard for serving

1. Place the following ingredients into the slow cooker: celery, carrots, onions, potatoes, and thyme.
2. Place the meat, fat side up, on top of the vegetables.
3. Sprinkle with pickling spice.
4. Add enough water to cover meat.
5. Cover and cook for 4.5 hours on high or 8.5 hours on low.
6. Add cabbage on top of the corned beef, replace lid, and cook until cabbage is tender, 45 minutes on high or 1.5 hours on low.
7. Thinly slice the beef against the grain and serve with veggies and cooking liquid, with mustard on the side.

Irish Soda Bread

There are many versions of Irish soda bread. This one is a little bit savory and a little bit sweet. To make it extra special, serve with Kerrygold Pure Irish Butter.

½ c. sugar
4 c. all-purpose flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
3 c. raisins and/or currants
1 T. caraway seeds
2 eggs, lightly beaten
1¼ c. buttermilk
1 c. sour cream

1. Preheat oven to 350° F.
2. Grease a 9-inch round cast iron skillet (for a superior crust) or baking pan with butter, or line the pan with parchment paper.
3. In a large bowl, combine all but 1 T. of the flour with the sugar, baking powder, baking soda, salt, raisins, and caraway seeds.
4. In a small bowl, mix the eggs, buttermilk, and sour cream.
5. Slowly fold the wet ingredients into the flour mixture until just moistened.
6. Knead dough 10 to 12 strokes. Dough will be sticky.
7. Place the dough in the pan and pat down.
8. Cut an X in the top of the bread and dust lightly with the remaining flour.
9. Bake for 65 to 75 minutes or until golden brown
10. Let cool and turn out onto a wire rack.

Irish Bangers and Mash

Recipe from

This famous Irish meal is a yummy combination of sausage and mashed potatoes. In this case, the mash includes cabbage (a mix traditionally known as colcannon). Luckily, New Pi House-Made Sausages (including Irish Beer and Beer Brat flavors) will be 4 for $5 from 3/13/19 to 4/2/19. Don’t miss it!

1 lb. potatoes, peeled and cubed
2 c. chopped or shredded cabbage
2½ c. onion, chopped
1/4 c. milk
2 T. butter, unsalted
Salt and pepper to taste
8 links pork sausage
2 c. beef broth
1 T. cornstarch

1. In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender.
2. 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.
3. 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.
4. Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan.
5. 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.
6. Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.

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