You’ve just received your 23 and Me results which confirms that Grandma’s story is true:your uncle’s 3rd cousin twice removed, married an Irish man fleeing the streets of Galway.
You knew deep down; you had a little Irish in you.
That 3% Irish/British European is the proof. St. Paddy’s Day is the holiday for you. You run to your closet debating whether wearing that “get lucky” shirt from Target is appropriate for work tomorrow. We suggest you just stick with plain green. Plus, looking back at Irish history, getting lucky isn’t really part of their culture the last several hundred years.
Everyone knows the typical routine, green, Guinness, Irish whiskey.
What if you don’t drink whiskey and Guinness is not your cup of tea? Don’t worry, we’ll help integrate you into the festivities. We’ll even help with the corned beef and cabbage. Yes, we have an Instant Pot recipe.
Welcome to The Sullivan’s Irish guide!
It’s highly suggested to have a full stomach before partaking in the evening’s festivities. Corned Beef and cabbage are simple enough, but getting those flavors right is extremely important. Though not mentioned in this recipe, I suggest adding a yellow mustard garnish as a finishing touch.
Here is an instant pot recipe that I tested over the weekend. It’s foolproof.
- Place onion in bottom of a 6-quart Instant Pot. Place brisket on top and add seasoning packet. Pour in broth and seal lid. Set to pressure cook on high for 90 minutes.
- Follow manufacturer’s guide for quick release, then remove corned beef and onions from Instant Pot. Keep remaining cooking liquid inside Instant Pot. Cover beef and keep warm.
- Add cabbage, potatoes, carrots, and oil to Instant Pot. Season with salt and pepper, then seal lid. Set to pressure cook on high for 4 minutes.
- Follow manufacturer’s guide for quick release, then remove lid and serve vegetables with corned beef. Garnish with parsley and spoon additional cooking liquid over beef, if desired.
1 large onion, cut into wedges
1 (2-lb.) corned beef brisket, with seasoning packet
4 c. low-sodium chicken broth
1 small head cabbage, core removed and cut into wedges
1 lb. baby potatoes, halved
4 medium carrots, sliced and cut on the bias
3 tbsp. extra-virgin olive oil
Freshly ground black pepper
Freshly chopped parsley, for serving.
Of course, a Guinness would go great with this Irish feast, but maybe you would prefer something a little lighter. You can always go half and half. Literally!
Black and Tans: Half Guinness, half ale.
The Chill offers a black and tan, with the tan being the Anchor Steam’s California Lager. If you would like it to be on the sweeter side, you can replace the lager with a hard cider. This variation is known as a “snake bite.” Several ciders work for this, such as Angry Orchard Hard Cider.
If you’re wondering where the bubbles are in this article, I have the solution:
The black velvet cocktail.
Traditionally it is Extra Stout Guinness with French champagne. Of course, some of us are on a budget, any sparkling wine will work just fine.
Can’t finish the night without an Irish coffee!
If you’re wondering if they are any different in Ireland, they certainly are. The cream and the whiskey are what really makes the drink. Surprisingly, in Dublin they don’t use Jameson. What is commonly used is Powers whiskey. Powers Whiskey is a wonderful tribute to Ireland. Powers John’s Lane works perfectly for Irish coffees. The aroma of vanilla and sweet tobacco bring out wonderful spices in the brew. If you’re having trouble locating Powers Whiskey, Tullamore is a great alternative. Buena Vista Café in San Francisco uses this wonderful import. It’s the closest I’ve come to Dublin’s Irish coffee. Now the topping. Do not! I repeat, Do not reach for the whipped cream can. You will regret it. Use heavy whipping cream, a teaspoon of confectioner sugar, and a few drops of vanilla extract. Whip it together with a blender until soft peaks start to rise. Scoop your whipped creation on top of the coffee to finish it off. Add sugar cubes for sweetness.
Remember to kiss your Blarney Stone goodnight.
P.S. Kilts are welcome