St. Patrick's Day Dinner

Sahari tu orang di Amerika ngintu St. Patrick's Day. Pemakai kena orang ngintu hari tu iya nya corned beef enggau kubis. Taun tu kami ngundang Kathy saduai Richard makai ba rumah kami laban taun dulu saduai udah ngundang kami.

Tu meh gamal pemakai ti disedia aku kena ngintu hari St. Patrick.

Corned Beef dipandok ngena guinness stout.

Irish potato casserole

Richard saduai Kathy. Duncan enggai tinggal begambar.

Doug saduai Kathy ngirup Irish coffee, tang aku enggau Richard ngirup Bailey's Irish Cream.

Corned Beef and Cabbage in Guinness

4 hours 20 min prep
6-8 Servings


4 lbs flat cut corned beef briskets
1 (12 ounce) bottle Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces


1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.


IRISH POTATO CASSEROLE

Printed from COOKS.COM

2 lbs. pkg. frozen hash browns, thawed
1 c. sour cream
1 can cream of chicken soup
2 c. grated cheese
1/2 c. chopped onions
1 stick melted butter
Salt and pepper to taste

Spread thawed hash browns on bottom of oblong dish, 13 1/2 x 9 inch. Mix sour cream and chicken soup together and spread over hash browns. Sprinkle onions over all, then pour melted butter on onions. Do not mix. Top with grated cheese. Bake at 350 degrees for 45 minutes.