Redbook | St. Patrick’s Day Recipes

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A Farm-to-Fork St. Patty’s Day Feast

Chef to the stars Meg Hall creates three new takes on Irish classics.

By Meghann Foye

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“The Irish food scene is re-emerging as an energized farm-to-fork scene,” shares Chef Hall, whose seasonal snack spot Made by Meg is opening soon in Redondo Beach, California. “Almost 20 percent of the land in Ireland is dedicated to agriculture, which leads to incredibly fresh food and outstanding dairy.” Her suggestions for making any dish mo
re “Irish?” “Think nutmeg, cinnamon, garlic, cloves and allspice.” Change up a favorite recipe for pulled pork or braised brisket to include those spices and you won’t need any luck to make an incredibly delicious — and cost-effective — meal.

Irish Whiskey Braised Corned Beef Sandwiches on Pretzel Rolls


One 3-pound corned beef brisket (uncooked), in brine
13 cups cold water
1 750 ml bottle of Jameson Irish Whiskey
2 bay leaves
3 tsp black peppercorns
4 allspice berries, whole
1 cinnamon stick
10 garlic cloves, peeled
3 star anise, whole
4 whole cloves
1/2 head red cabbage (about 2 pounds), cut into 1/2-inch slices
10 fingerling potatoes (about 1 1/4 pounds), halved lengthwise
Freshly ground black pepper to taste
6 pretzel rolls
4 tbsp whole-grain mustard

Preheat the oven to 325 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid. Add water, Jameson, star anise, peppercorns, allspice berries, garlic and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about three hours.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage and potatoes to paper towels to drain. Slice the corned beef across the grain of the meat into thin slices.

Assemble sandwiches by slicing the pretzel roll in half, then spreading on some whole-grain mustard. Arrange beef slices, then cabbage onto roll and close.

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