St Paddys Irish Beef Dinner Recipes

ST. PADDY'S IRISH BEEF DINNER

St. Paddy's Irish Beef Dinner image

A variation on shepherd's pie, this hearty dish brings together saucy beef, mashed potatoes, parsnips and other vegetables. It's always the star of our March 17 meal. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 medium Yukon Gold potatoes
2 small parsnips
3/4 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups finely shredded cabbage
2 medium carrots, halved and sliced
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon all-purpose flour
1/4 cup tomato paste
1 can (14-1/2 ounces) reduced-sodium chicken or beef broth
1/2 cup frozen peas
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup 2% milk
1 tablespoon butter

Steps:

Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce., In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with meat mixture.

Nutrition Facts :

CORNED BEEF DINNER FOR ST. PATRICK'S DAY

Corned Beef Dinner for St. Patrick's Day image

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

Provided by Mmnadiv

Categories Main Dish Recipes Roast Recipes

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

4 pounds corned beef brisket, or more to taste
water to cover
1 medium head cabbage, cored and cut into 6 wedges
12 small red potatoes, halved
1 pound small white onions, peeled
6 large carrots, peeled and cut in chunks
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 tablespoon red wine vinegar
½ cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

Steps:

Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g

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