Almost St. Patrick’s Day Recipes by Tom

Sunday before St. Patrick’s Day 2026

Recap of Tom’s excellent meal. His best yet. 

He made the bread first.  It took two trips to the grocery store to find caraway seeds. They were sold out. They are a key ingredient. Wouldn’t be as good without them. Also he uses currants, not raisins. They are now sold in pouches, which keeps them moist, and makes the bread tastier. 

Here’s his recipe: Sweet Irish Soda Bread  originally posted in 2017. 

Instead of boiling the meat as he usually does, he bought a 2 lb. corned beef and followed the directions on the package. It came with a topping of mustard seeds and other spices.  He put the corned beef on a rack fat side up and sprinkled the spice packet on the top. He added brown sugar, too. No salt needed. He added chicken broth instead of water under the rack— about a cup. Covered with foil.  

Cooked for 2 hours covered at 350 degrees and for the last 30 minutes uncovered at 375 degrees. The key is to let it sit for 30 minutes before carving. Sliced beautifully. 

During the last hour and a half, Tom roasted the vegetables. A mix of small potatoes, carrots, onions, and wedges of cabbage tossed in olive oil with salt and pepper. No soggy veggies. 

Serve with Dijon mustard for the meat and butter for the bread.

Leftovers will last until St. Patrick’s Day. We combined everything in a covered casserole and will gently reheat in the oven.

The bread will also be our breakfast treat. 

— Barbara