throwback thursday.. st. patty day recipes..

today's throwback thursday is featuring recipes for st. patty's day.. i can't to make a corned beef this weekend and have rueben sandwiches...

irish stew

prep time: 15 minutes
cooking time: 8 hours
servings: 4-6


2 lb. chuck roast, cubed {or more traditional cubed lamb roast}
1 bag of the mini carrots, already peeled
1 large onions, chopped
4 cloves of garlic, minced
1 tblsp.garlic powder
1 tblsp. onion powder
1 tblsp. smokey paprika
3 russet potatoes, diced
1 cup beef broth
1 can guinness beer
1 six oz can of tomato paste
salt and pepper
olive oil


two twirls around a heavy bottom pan with olive oil over medium heat cook your cubed meat until brown.. add to your crock pot the potatoes, onions, carrots and garlic.. on top of that add the browned meat... in the pan you just cooked the meat in add about a 1/4 of a cup of guinness and deglaze the pan.. then add your tomato paste and cook for about 5 minutes, it will make a dark thick sauce.. then add tomato mixture to the crock pot.. then add your beef broth and remaining can of beer, garlic powder, onion powder, paprika, salt and pepper.. turn crock pot to low and cook for 8 hours.. serve in bowls with crusty french bread..

corned beef

prep time: 10 minutes
cooking time: 2 hours and 15 minutes
servings: 4


3 lb corned beef in package {spice packet discarded}
1/4 cup hot sweet mustard
2 tbls. brown sugar


pre heat oven to 350 degrees {f}.. drain corned beef from the package, discard the spice packet and rinse off the corned beef.. take 2 pieces of foil and make a T over your baking pan.. lay corned beef, fat side up in the center..spread the top with the hot sweet mustard and sprinkle brown sugar over the top.. wrap the corned beef with the foil in a way which allows for a little space on top between the meat and the foil and creates a container to catch the juice.. once wrapped place in a shallow baking dish.. {mine didn't even drip into my pan..} for pictures on how to do this check this recipe out.. then bake for 2 hours.. open the foil wrapping and spread a little more mustard and use a ladle and drench the meat with it's own juices.. put back in the oven for 15-20 more minutes or until the top gets bubbly and lightly brown..let rest for 5 - 10 minutes, then place on a cutting board and cut across the grain of the meat..

corned beef hash
prep time: 20 minutes
cooking time: 20 minutes
servings: 4
olive oil
1 medium onion, chopped
1 bell pepper, chopped
3 cups chopped corned beef
3 cups cubed frozen hashbrowns, thawed
salt and pepper
8 eggs 
heat two twirls around your pan of olive oil {i used my iron skillet} over medium heat.. add onions and peppers and cook a few minutes until tender about 4 -5.. add potatoes spread evenly over the pan.. cook until tender.. add chopped corned beef and spread everything evenly over the bottom of the pan and press down with a not stir to often you want them to get brown.. once the bottom is nicely brown flip it over in sections and press down again with spatula.. cook until it's all nicely brown.. remove from heat.. add salt and pepper to taste.. serve with your favorite kind of eggs..

who could resist a rueben sandwich.. i know i can't they rank up there with one of my favorite sandwiches of all time..

rueben sandwich

prep time: 15 minutes
cooking time: 10 minutes
servings: 4


2 tbsp. butter, room temperature
8 slices of rye bread
8 sliced of swiss cheese
1 lb corned beef, sliced
1 cup coleslaw (i used the thin sliced pre packaged cabbage)
1/2 cup russian dressing (recipe below)


combine coleslaw and 1/4 cup russian dressing.. set aside.. spread a thin layer of the russian dressing on the inside of your bread then place one slice of the cheese on that side.. pile your meat on the cheese, add some of the coleslaw mixture, then top with another slice of cheese.. spread another thin layer of russian dressing on the inside of the second piece of bread and top your sandwich with that piece.. butter the top side of your bread that's facing you.. heat a heavy bottom non stick skillet or griddle pan over medium low heat.. add the sandwiches with the butter side down.. then butter the top piece now facing you.. cook until the one side is golden brown.. using a spatula carefully flip the sandwich and finish cooking on the second side and until golden brown.. remove from heat.. slice and serve.. and remember to have your green beer...

spicy russian dressing

prep time: 15 minutes
servings: approx. 3 cups


1 1/2 cups mayo
2/3 cup chili sauce
1/2 cup sour cream
1 tbls. prepared horseradish
1 tbls. fresh squeezed lemon
2 tsp. sugar
2 tsp. worcestershire sauce
1tsp. hot sauce {more for more spice}
1 tsp. smoky paprika
1 dill pickle, chopped
2 scallions, chopped, top and bottom
salt and pepper


combing all the above in a food processor until thoroughly mixed.. do not over blend, you still want some chunks.. season with salt and pepper.. set aside if using right away or put in the fridge in a covered jar..

happy st. patty's day
remember to enjoy and get cook'n!!


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