Joe's Recipes for St Patrick's Day


Corned Beef and Cabbage


  • 1 pound kosher salt
  • 2 gallons water, divided
  • 8 pounds beef brisket
  • 6 bay leaves
  • 8 black peppercorns
  • onion, chopped
  • 1 medium head cabbage, quartered
  • 1 pound carrots, sliced
  • 1 turnip, chopped
  • 1 teaspoon chopped fresh cilantro
  • 8 potatoes - peeled and cubed

Corn beef & Cabbage


  1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
  2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
  3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
Top of page


Irish Chicken and Dumplings


  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 3 cups water
  • 1 cup chopped celery
  • 2 onions, quartered
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 5 carrots, sliced
  • 1 (10 ounce) package frozen green peas
  • 4 potatoes, quartered
  • 3 cups baking mix
  • 1 1/3 cups milk

Irish chicken and dumplings


  1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  2. Add potatoes and carrots; cover and cook another 30 minutes.
  3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Top of page


Irish Cream Coffee Torte


Preheat oven to 325F.

  • 2 Cups Freshly Brewed Coffee, chilled
  • 6 Large Egg Yolks
  • 2 Cups Sugar
  • 2 Cups Sifted All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 Cup Ground Walnuts
  • 6 Stiffly Beaten Large Egg Whites
Irish cream coffee torte

Preparation method

Beat yolks till light and fluffy. Gradually add sugar, beating till thick. Sift together dry ingredients; add to yolks alternately with 1 cup of the chilled coffee, beating after each addition. Add vanilla and nuts. Fold in stiffly beaten egg whites.

Bake in 3 paper-lined 9 x 1 1/2 inch round pans in slow oven (325) for 30 minutes or till done. Cool 10 minutes.

Remove from pans; cool completely.

Fill cake with Orange Filling; frost top with Coffee Frosting.

Orange Filling:

Cream 1 cup butter or margarine. Add 2 cups sifted confectioners' sugar; cream well. Beat in 2 tablespoons from the other cup of chilled coffee and 2 tablespoons orange juice.

Coffee Frosting:

Mix 2 cups sifted confectioners' sugar, 2 tablespoons chilled Irish creme coffee, 3 tablespoons butter, melted, and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.

Goes well with


Irish Cream Coffee:

  • 1 12 oz Wine Glass, preheated 10 oz. Bewley's Gold Roast Instant Coffee
  • 1 1/2 Jigger Bailey's Original Irish Cream
  • 1/4 Cup Heavy Cream, whipped until stiff peaks form ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.

Top of page