I’ve only ever had St. Patrick’s day dinner boiled, with everything thrown in the pot together: corned beef, potatoes, carrots and cabbage. Friend Louise came up with an actual recipe for the corned beef and vegetables: slow cooked in 2 cans of Guinness. Irish soda bread from Macrina’s Bakery on the side. A good white wine.
I don’t think of Irish food as exactly gourmet, but this was quite delicious. I doubt you’d get corned beef made this way in Ireland, because they wouldn’t waste two good cans of Guinness by cooking it in a pot — they’d drink the stuff instead. But for Seattle St. Patrick’s Day, it was just the thing. Kudos to the chef!