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This Week's Luck of the Irish Recipes

Meal #1

Main Dish with Sides

Corned Beef and Cabbage (Instant Pot)


Instant Pot corned beef and cabbage is the perfect St. Patrick's Day meal. Pressure cooked into tender pieces and topped with dijon mustard and brown sugar.

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Entree

Cuisine: Irish

Yield: 4 servings

Calories: 625kcal

Author: Jessica Gavin


2 pounds corned beef brisket, (908g), 1.5-inch thick

pickling spices, from corned beef package

1 yellow onion, medium-sized, peeled and quartered

3 cloves garlic, roughly chopped

2 dried bay leaves

3 cups beef stock, (720ml)

1 cup guinness stout beer, (240ml)

1 ½ pounds red potatoes, (681g), quartered

5 carrots, (400g, 14 ounces), cut into 2-inch pieces

1 head cabbage, (1 .14kg, 2 1/2 pounds), cut into 8 wedges

3 tablespoons coarse ground dijon mustard, (45ml)

2 tablespoons dark brown sugar, (16g)

1 tablespoon chopped Italian parsley, (5g)


Trim excess fat from the brisket. Rinse under cold water and dry with paper towels.

Transfer the meat to the Instant Pot. Add in pickling spices, yellow onions, garlic, bay leaves, beef stock and beer.

Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.

Select the "manual" setting on "high pressure". Use the "- or +" buttons to adjust the time to 70 minutes. It will take some time (about 10 minutes) for the pot to gather steam and pressurize. You may see some traces of steam exit from the float valve as its pressurizing.

Once the display indicates "On" and begins the countdown at "70” it beeps when the cycle is complete.

Allow the Instant Pot to "Natural Release" for 15 minutes. Quick release the remaining pressure, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.

Carefully remove the lid.

Line a sheet pan with foil and place the corned beef on top.

Add the potatoes, carrots, and then the cabbage to the Instant Pot. The pot will be nearly full.

Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.

Select the "manual" setting on "high pressure." Use the "- or +" buttons to adjust the time to 3 minutes.

"Quick Release" by covering your hand with an oven mitt, and then slide the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.

Transfer vegetables to a platter.

Prepare the glaze for the corned beef. Evenly distribute mustard on top and sides of the corned beef with a spoon.

Sprinkle brown sugar evenly on top and sides.

Broil the beef on high, about 12-inches from the top of the broiler until a golden brown crust forms, about 5 to 8 minutes. Make sure to check every few minutes as oven temperatures vary.

Slice the meat against the grain and serve with potatoes, carrots and cabbage. Garnish with parsley.

Special Equipment

Instant Pot

Instant-Read Thermometer

Kitchen Scale


Weight: Purchase a 3 to 3 ½-pound brisket as the excess fat will be trimmed off giving about a 2-pound yield.

Thickness: This recipe is for a 1 ½-inch thick corned beef brisket once the fat has been trimmed. Add an extra 5 minutes of cook time for every additional ½-inch thickness.

Guinness beer can be substituted with 1 cup of beef stock.

Baked Honey Mustard Corned Beef


Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!

Prep Time10 mins

Cook Time1 hr 50 mins

Total Time2 hrs

Course: Entree

Cuisine: Irish

Yield: 8 servings

Calories: 279kcal

Author: Jessica Gavin


2 pounds corned beef, (908g, 32 ounces)

1 tablespoon whole grain mustard, (15ml)

5 tablespoons dijon mustard, (75ml)

1 tablespoon honey, (15ml)

1/4 cup dark brown sugar, (50g)


Set the oven rack to the center position. Preheat to 350°F (177ºC).

Remove the corned beef from the package, discarding the spice packet.

Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.

Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.

Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.

Sprinkle 2 tablespoons of the brown sugar over the top of the roast.

Loosely cover the meat and pan completely with foil.

Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.

Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.

Preheat oven to broil.

Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.

Cook until the top becomes golden brown, about 3 to 5 minutes.

Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.

Special Equipment

Instant-Read Thermometer


Check the water level in the pan every hour, add more as needed so the juices don't burn on the bottom of the pan.

Serving Size: 4 ounces or sliced corned beef

6 tablespoons of pre-mixed whole grain Dijon mustard can be substituted for the individual ingredients.


Sweet Roasted Grapes


Level: Easy

Total: 42 min

Prep: 10 min

Cook: 32 min

Yield: 4 servings


Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.

Photograph by Con Poulos

Meal #2




READY IN: 45mins



lb cabbage or 1 lb kale


lb potato, peeled and diced (about 4 potatoes)


2 small onions or 6 green onions with tops, chopped


cup cream or 1/2 cup milk


teaspoon salt


teaspoon pepper


teaspoon mace


Strip outer leaves from cabbage.

Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.

Reduce heat and simmer until crisp-tender, about 5-10 minutes.

Drain well.

(opt.) Liquefy in blender.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.

Mash potatoes then season with salt, pepper and mace.

Mix in the onions and milk.

Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.

Pour into a deep warmed dish.