Señor Patrick’s Day | Print |

Ok, we admit it—Señor Patrick’s Day sounds hokey. But we couldn’t help ourselves. For a couple of reasons, chief among them: smoky chipotles are FANTASTIC with corned beef. Ditto for cilantro in mashed potatoes and hot sauce drizzled over crunchy sautéed cabbage.


Look for top-quality corned beef—and select the flat cut for the leanest, prettiest slices. You’ll need to plan ahead to allow for simmering time—it usually takes about 1 hour per pound of meat. This is the perfect time to haul out the slow-cooker if you have one. Cook on low for 6 to 8 hours—plenty of time to attend the St. Paddy’s Day Parade. The cooked beef (stored in its liquid) will keep in the refrigerator for up to 3 days before serving—just reheat it gently in the liquid. Glaze the beef with the chipotle mustard shortly before serving.


The roasted garlic mashed rutabagas and potatoes have amazing taste and rustic texture. (Of course you can omit the rutabaga and replace it with additional potatoes.) If you’re working ahead, prepare the recipe through step 3 and refrigerate tightly covered for up to 2 days. Reheat in the microwave, covered with plastic wrap, stirring in a little more milk if needed, until steamy hot. Then stir in the cilantro.


Start your Señor Patrick’s Day festivities with tortilla chips and Tangy Green Guacamole and finish with a refreshing lime sorbet.


As for dying your Negra Modelo beer green, well, that’s up to you!


Señor Patrick's Day Menu