Irish Eyes Will Be Smiling When You Serve These Three St. Patrick's Day Favorites.

"When Irish Eyes are Smiling sure it's like a morn in spring
In the lilt of Irish laughter you can hear the angels sing
when Irish hearts are happy all the world seems bright and gay
but when Irish eyes are smiling sure they'll steal your heart away"

We are pretty sure this Slow Cooker Corned Beef with Sweet Mustard Glaze recipe will steal your heart away, too. Add this easy-to-make Dubliner-Dill Skillet Irish Soda Bread to soak it all up with. And when they ask, what's for afters? (Irish slang for dessert) tell them a nice slice of Malted Guinness Chocolate Cake with Baileys Frosting.

Okay, let's crack-on, we've got some cooking to do.

Slow Cooker Corned Beef with Sweet Mustard Glaze

Prep Time: 20 Minutes  |  Cook Time: 9 Hours  | Serves: 4 | Print Recipe

Compliments of Morgan from our sister Blog, Host the Toast. Read the original post, which has helpful info on how to brine your own corned beef.

You'll need a Slow Cooker for this recipe. If you want to use a Pressure Cooker or a Multicooker instead, read the original post for more info on that. Here is our Slow Cooker Collection if you are in the market for one. Check out the fully-featured KitchenAid Stainless Slow Cooker. This 6 quart oval cooker has a removable ceramic insert and a glass lid.

INGREDIENTS:

• 1 (3 to 4 pound) ready-to-cook corned beef brisket with spice packet
• 1 (12 ounce) bottle beer
• 2 cups water
• 1 1/2 pounds Yukon gold potatoes, quartered
• 4 large carrots, peeled and trimmed
• 1/2 small head green or savoy cabbage, outer leaves removed, cut into wedges
• 3 tablespoons melted butter
• 3 tablespoons brown sugar, lightly packed
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard

 DIRECTIONS:

1. Rinse the beef with cold water and pat dry with paper towels. Trim some of the fat from the fat cap, leaving a layer about 1/4” thick of fat on top.

2. Transfer the corned beef to the slow cooker, with the fat cap facing up. Add the spices from the packet on top of the fat cap. Place the potatoes around the beef, and place the carrots around or on top. Pour over the beer and water.

3. Cover and cook on LOW for 7-8 hours.

4. Lay the cabbage wedges on top of the corned beef and cook on LOW for another 2 hours, or until the vegetables and beef are tender.

5. Heat the broiler to high. Stir together the melted butter, brown sugar, horseradish, and dijon mustard in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a nonstick or foil-lined sheet pan.
Spread the glaze mixture all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 4 minutes.

6. Let the corned beef rest for 5 minutes, then slice against the grain into 1/2-inch pieces. Serve the beef slices on a platter alongside the vegetables.

You certainly can't let March go by without baking a bit of Irish Soda Bread. Morgan's got a skillet recipe that's easy and dill-icious. Take out an extra stick of butter and make this soda bread recipe, now. You won't regret it. Might as well grab a gargle (Irish for beer) while you're at it.

Dubliner-Dill Skillet Irish Soda Bread

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  | Servings: 12  |  Print Recipe

Compliments of Morgan from our sister Blog, Host the Toast. You're welcome to read the original post.


You'll need a cast iron skillet for this recipe. If you don't have one, take a closer look at two of our favorites. The American-made Lodge Logic Cast Iron Skillets come in several sizes and are pre-seasoned. Le Creuset's Signature 10.25" Cast Iron Skillets are beautify finished with a durable enamel on the exterior and a matte black interior that does not require seasoning.

INGREDIENTS:

• 4 cups all purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1 stick (1/2 cup) butter, softened
• 1 1/4 cup buttermilk, divided
• 1 large egg
• 6 ounces Dubliner cheese, shredded
• 1/3 cup fresh dill, chopped, plus more to garnish
• 1/4 cup buttermilk
• 1 stick (1/2 cup) butter, melted, divided
  

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Grease a cast iron skillet.

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Mix in the softened butter.

3. Add in 1 cup of the buttermilk, and then add in the egg. Stir until the dough is shaggy and coming together.

4. Turn the dough out onto a lightly floured surface and knead the dough slightly. Work in the cheese and dill to the dough, folding it in with the kneads, until completely combined.

5.Divide the dough into 12 evenly-sized balls. Place the dough balls in the greased cast iron skillet.

6. In a small bowl, combine 1/4 cup of the melted butter with the remaining 1/4 cup buttermilk. Brush the tops of the dough balls with the buttermilk mixture. Cut a small x into the top of each dough ball.

7. Bake until golden brown and cooked through, about 30-40 minutes. Brush with butter and top with additional dill, to serve.

When they ask "What's for afters?" Tell 'em chocolate cake made with the brown stuff!

Yes that's right, chocolate cake made with Guinness. And, the frosting is flavored with Bailey's Irish Cream because, why not?

Malted Guinness Chocolate Cake with Bailey's Frosting

Prep Time: 1 Hour  |  Cook Time: 45 Minutes  | Servings: 10  |  Print Recipe

Compliments of Morgan from our sister Blog, Host the Toast. Here's a link to the original post from Host the Toast.

You'll need a loaf pan for this recipe. If you don't have a loaf pan or the one you have is not in good shape, browse our selection of Loaf Pans.

INGREDIENTS:

 For the cake:

• 1 cup Guinness stout
• 1-1/2 sticks (12 tablespoons) unsalted butter
• 2 ounces semisweet chocolate, chopped
• 3/4 cup dark cocoa powder, divided
• 1/2 cup malted milk powder
• 1 3/4 cup granulated sugar
• 3/4 cup sour cream
• 2 large eggs
• 1-1/3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 tablespoons baking soda
• 1/2 teaspoon salt

For the frosting:

• 2 sticks (16 tablespoons) unsalted butter, softened at room temperature
• 2 cups powdered sugar, plus more, if needed
• 1/4 cup Baileys Irish Cream liqueur
• 1/2 teaspoon salt

For the chocolate curls:

• 3 ounces semisweet chocolate
• 1 tablespoon vegetable shortening

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease a 1.5 lb loaf pan and sprinkle with 1/4 cup cocoa powder. Shake the cocoa powder around to coat.

2. In a large pot over medium heat, combine the stout, 1 1/2 sticks of butter, and 2 ounces of semisweet chocolate. Heat until melted and smooth, stirring occasionally.

3. Remove the pot from the heat and stir in the remaining 1/2 cup cocoa powder and the malted milk powder. Once well-combined, stir in the sugar. Let cool for 10 minutes.     

4. Stir in the sour cream and eggs once the chocolate mixture has cooled. Set aside.

5. In a large bowl, whisk together the flour, cornstarch, baking soda, and 1/2 teaspoon salt. Add the dry mixture to the chocolate mixture and stir until just combined.

6. Pour the cake batter into the loaf pan and smooth with a rubber spatula or the back of a spoon. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once finished baking, let sit in the pan for 15 minutes to cool, then gently remove from the pan and transfer to a wire rack to finish cooling.

7. While the cake bakes and cools, make the frosting. In a stand mixer or a large bowl using a hand mixer, beat the 2 sticks of butter until fluffy. Add in the powdered sugar, a bit at a time, and mix until thick and well-combined. Slowly stream in the Baileys as you mix, until smooth, and finally add in the salt. If the mixture is too thin, add a tablespoon of powdered sugar at a time until the frosting reaches the desired thickness. Set aside.

8. To make the chocolate curls, combine the remaining semisweet chocolate and vegetable shortening in a microwave safe bowl and heat in 15-second intervals, stirring between, until completely melted and smooth. Pour the melted chocolate mixture onto the back of a metal baking sheet and smooth into a thin, even layer using a rubber spatula or knife. Place the baking sheet in the freezer to cool for 2 minutes.

9. Remove the baking sheet from the freezer, and using a sharp-edges spatula, scrape the chocolate from the bottom of the pan. As you press forward, the chocolate will curl. If the chocolate gets too soft, transfer it back to the freezer for a minute, making sure not to let the chocolate get too frozen or it will break apart.

10. Frost the cake and place the chocolate curls on top. Serve.

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