The Irish are distinctly known for their love of good stout and good whiskey, so it’s no surprise that Jack Koeppler, owner of the San Francisco restaurant the Buena Vista in 1952, teamed up with travel writer Stanton Delaplane to recreate a tasty Irish coffee recipe the former had enjoyed during a pass-through at Ireland’s Shannon Airport.
The delicious Irish coffee recipe featured Irish whiskey and cream, and is still served at the restaurant today. These two are often credited for bringing Irish coffee as we know it now to America. Boy, are we glad they did!
With its dark coffee flavor and sweet brown sugar, it almost tastes like chocolate. Add whiskey and top it with whipped cream to create a warming and smooth cocktail coffee, great for a cool night. It’s the perfect accompaniment to serve alongside dessert, too.
Have plenty of corned beef leftover from your St. Patrick’s Day celebrations? Use the leftovers and try this delicious reuben casserole recipe.
If you’re a fan of reuben sandwiches, you’ll love this deconstructed version. We took all your favorite reuben ingredients and transformed them into a delicious casserole that can feed the entire family.
In a baking dish, layer leftover corned beef and sauerkraut. Then spread thousand island salad dressing on top of the sauerkraut. Top with shredded swiss cheese and finish with a homemade bread crumb topping made from cubed rye bread mixed with butter. How easy is that?
Bake the casserole for 40 to 45 minutes at 350 degrees until the casserole is heated through and the rye bread topping is toasted and golden brown.
The casserole layers combine to taste exactly like a reuben sandwich from your favorite deli. Make it for an easy weeknight dinner post-St. Patty’s Day or keep it in rotation throughout the year if your family doesn’t need an excuse like St. Patrick’s Day to enjoy corned beef.
St. Patrick’s Day is a great excuse to pick up a corned beef brisket and make an Irish feast for dinner. Since there’s plenty of room in the Hamilton Beach® 22-quart roaster oven, we decided to cook the main course and sides together. This roaster oven corned beef and cabbage with potatoes is the perfect meal for feeding a green-wearing crowd.
Rinse the corned beef and pat it dry. Then place it on the roaster oven rack. Place the meat into the roaster oven on the rack and pour chicken broth and corned beef seasoning (it will come in a packet when you purchase the meat at the grocery store) over top.
Cover and cook for 2 ½ to 3 hours at 325 degrees.
Remove the roaster oven lid and cover the meat with a simple glaze (made of brown sugar, ketchup, and mustard). Arrange your sides – cabbage and potatoes – around the roaster oven. Cover and cook for an additional hour until the meat is fully cooked and the potatoes are fork tender.
What’s great about this corned beef and cabbage recipe is that it all cooks together in the roaster oven. You can leave the stove off completely or use it to make other St. Paddy’s favourites like shepherd’s pie or green velvet cupcakes for the kids. Slice the corned beef and return it to the roaster oven so your party guests can serve themselves or plate everything together for a festive family dinner. If you’ve got the luck of the Irish, you’ll have leftovers to make corned beef reuben sandwiches throughout the week.