What are some authentic Irish dishes I can make for St. Patricks Day?!

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Corned Beef and Cabbage is my favorite!!

1 corned beef brisket
4-7 red potatoes (washed and you do not need to peel unless you want to)
3-5 carrots (peeled)
2-4 stalks of celery
1-2 onion
2-3 cups chicken broth
season to your taste


Just throw in the crock pot on low all day! I usually start it at 10 AM and its ready at 430 pm

My mom used to make it A lot

Irish peas. You'll need some bacon, sliced onion, canned or frozen peas and 1/2 a head of savoy cabbage (sliced the way they slice lettuce for subs)

Take about 5 slices of bacon and cut it into 1/2" pieces. Brown in a pan over medium heat, if the bacon has created enough fat add 1 sliced onion at this point, if it hasn't add a bit more oil. Once onions have cooked, add your cabbage and cover your pan with a lid and lower your heat. You want the cabbage to steam saute at this point so you can add a bit of water if needed. Once cabbage is wilted and cooked to your desired consistency add your peas. If you're using frozen peas you'll want to cook them before you add them. I don't add salt because the bacon provides enough saltiness for me but if you feel it needs more go ahead and add some.

beef stew and soda bread crust

Ingredients:
2 pounds beef stew meat, cut into cubes
2 tablespoons all purpose flour
Salt and freshly ground pepper to taste
3 tablespoons canola oil
1 large onion
1 garlic clove, minced
1 1/2 cups Guinness Stout
1/2 pound turnip, cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
1 small bunch fresh thyme, finely chopped

Soda Bread

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk
Directions:
Preheat the oven to 325??F. Put the meat into a resealable plastic bag, add
the flour, salt, and pepper, and shake to coat. Heat the oil in a heavy skillet
and brown the meat all at once over high heat, stirring constantly. Cook for
about 5 minutes, or until the meat is lightly browned. Remove to a large
casserole dish.

Reduce the heat to medium. Add the onions and garlic to the skillet and cook
for 3 to 5 minutes, or until soft but not browned. Transfer to the casserole
dish. Add 3 to 4 tablespoons of the Guinness to the hot pan, bring to a boil,
and cook for 2 to 3 minutes, stirring up the browned bits from the bottom of
the pan. Pour over the meat and vegetables. Stir in the remaining Guinness,
turnip, and carrots. Cook for 1 1/2 hours.

Meanwhile, make the soda bread: Sift together the flour, salt, and baking
soda. Make a well in the center and pour in most of the buttermilk. Working
around the bowl, draw the flour into the buttermilk, continuing with a circular
motion until the dough comes together. Add the remaining buttermilk to make a
sticky dough. Turn onto a lightly floured surface and knead gently. Pat the dough
into a 1-inch thick circle to fit the circumference of the casserole dish.
Gently place the dough on top of the casserole and cook for 30 minutes, or until
lightly browned. Serve immediately. Serves 4 to 6


Dublin Coddle
Serves 6

1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.


Irish Chocolate Cake

Sponge
175g/ 6oz self-raising flour
1/2tsp salt
50g/ 2oz dark chocolate
110g/ 4oz butter
175g/ 6oz caster sugar
80g/ 3oz cooked mashed potato
2 eggs, beaten
4tbsp milk

Filling
110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur
Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.
Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake

Pat Fahey's Irish Soda Bread

3 cups sifted flour 2 eggs (well beaten)
2/3 cup sugar 1 3/4 cup buttermilk
3 teaspoons baking powder 2 tablespoons melted
1 teaspoon salt butter
1 teaspoon baking soda (extra butter to rub with)
1 1/2 cup raisins

Sift dry ingredients. Stir in raisins. ( I prefer golden raisins, but any kind will do). Add remaining ingredients and mix only until dry ingredients are moistened. Turn mixture into greased and floured loaf pan. Bake at 350 for one hour. Let cool and then rub with butter.
Makes one loaf.

Corned beef and cabbage

Buy a corned beef and read the instructions