It's here, the 17th of March, and unless you have been living under the blarney stone, that means one thing: Saint Patrick's Day! Aside from wearing green so you don't get pinched, it struck me that a lot of people don't know what this day celebrates, let alone how to celebrate it properly (with good food, beer, and company). I'll also work-up a recipe for "Chocolate Stout Cake" for those that are feeling adventurous!St. Patty's Day is a public holiday in Ireland, and is generally characterised by attending church services, eating and drinking traditional Irish fare, and the lifting of Lent's restrictions on fasting and drinking. Saint Patrick lived during the 4th century where at the age of 16 he was captured by Irish raiders and taken to Ireland to be put into slavery. He ultimately escaped, then returned as a bishop, to Christianise the polytheistic Irish. Folklore describes how he used a green shamrock to explain the Holy Trinity to the Irish people. He became legendary after his death on March 17th, 461.
Corned beef. The mere mentioning of the name will 
draw blank stares and wrinkled noses a lot of people. And to set the record straight, corned beef DOES NOT come from a can. You know, the stuff that resembles Alpo with tiny cubes of potato? Real corned beef starts as beef brisket. It is then brined in a saltwater and spice solution for 7-21 days. Only then is it ready to be braised slowly, with mustard seeds, peppercorns, bay leaves and some cloves. I use a 50/50 mix of water and light beer to braise brisket. After the braise is complete, remove the meat, and you'll find the fat will have almost completley dissolved and you're left with a glorious slab of tender, juicy, beefy goodness. Use the braising liquid to cook your potatoes, cabbage, carrots and parsnips, then bring it altogether for the final meal. Serve the meat with some horseradish or spicy mustard. Enjoy the simplicity of the meal, being sure to savor the flavors of the Old World. If there's any leftovers, you have the perfect makings of corned beef hash for the weekend, or slice it up and stack it high on some rye bread for a tasty Reuben sandwich.
draw blank stares and wrinkled noses a lot of people. And to set the record straight, corned beef DOES NOT come from a can. You know, the stuff that resembles Alpo with tiny cubes of potato? Real corned beef starts as beef brisket. It is then brined in a saltwater and spice solution for 7-21 days. Only then is it ready to be braised slowly, with mustard seeds, peppercorns, bay leaves and some cloves. I use a 50/50 mix of water and light beer to braise brisket. After the braise is complete, remove the meat, and you'll find the fat will have almost completley dissolved and you're left with a glorious slab of tender, juicy, beefy goodness. Use the braising liquid to cook your potatoes, cabbage, carrots and parsnips, then bring it altogether for the final meal. Serve the meat with some horseradish or spicy mustard. Enjoy the simplicity of the meal, being sure to savor the flavors of the Old World. If there's any leftovers, you have the perfect makings of corned beef hash for the weekend, or slice it up and stack it high on some rye bread for a tasty Reuben sandwich.Which brings us to Irish beverages 
to help wash down that delicious and hearty meal. Most people when asked to name an Irish beer will guess Guinness, the dark stuff that 80% of Ireland's barley crops are destined to become. Somewhere around 1759 Guinness appeared in Ireland, and a short 10 years later it was being shipped across the ocean, leaving Dublin destined for England. Those that have enjoyed a proper pint of Guinness will often tell you that it is "thick" or "heavy", and it's usually these same people that will tell you that because it is so dark and has that creamy mouth-feel, that it packs a higher alcohol punch. Not true. In fact Guinness comes in at around 4.4% alcohol by volume. Compare that with 5% ABV that's in a standard Budweiser. Just because beer is darker, does not necessarily mean it will have more alcohol. Guinness is carbonated using nitrogen, which is common practice for "stout" style ales. Almost all other types of beer employ carbon dioxide for carbonation. It is this difference, the nitrogen, that is largely responsible for that creamy and silky texture. Calories are a different story, but there's only about 15 calories difference between the Guinness and a Coors Light! I know which one I'd rather have.
to help wash down that delicious and hearty meal. Most people when asked to name an Irish beer will guess Guinness, the dark stuff that 80% of Ireland's barley crops are destined to become. Somewhere around 1759 Guinness appeared in Ireland, and a short 10 years later it was being shipped across the ocean, leaving Dublin destined for England. Those that have enjoyed a proper pint of Guinness will often tell you that it is "thick" or "heavy", and it's usually these same people that will tell you that because it is so dark and has that creamy mouth-feel, that it packs a higher alcohol punch. Not true. In fact Guinness comes in at around 4.4% alcohol by volume. Compare that with 5% ABV that's in a standard Budweiser. Just because beer is darker, does not necessarily mean it will have more alcohol. Guinness is carbonated using nitrogen, which is common practice for "stout" style ales. Almost all other types of beer employ carbon dioxide for carbonation. It is this difference, the nitrogen, that is largely responsible for that creamy and silky texture. Calories are a different story, but there's only about 15 calories difference between the Guinness and a Coors Light! I know which one I'd rather have. Happy Saint Patrick's Day everyone! Eat, drink, and be merry!
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