Chef Lou’s Saint Patrick’s Day Feast


For Corned Beef

3 to 4 pound Corned Beef (with the small pickling spice packet)

Bake Pan with rack

½ cup additional pickling spice

¼ cup granulated sugar


Take corned beef out of package. Place the packet of pickling spice in a pot of water. Bring to a boil. Add the corned beef and boil for about 30 minutes (to remove the saltiness). Take the corned beef out of water and place on a broiler pan or elevated oven rack. Sprinkle the additional pickling spice on top of the corned beef. Roast corned beef in a preheated 275 oven for 3-1/2 to 4 hours. Remove from oven, sprinkle sugar over corned beef, place back in oven and cook an additional 20 minutes. Take out of oven and let rest for about 15 minutes before slicing.

Braised Caraway Cabbage

In a skillet, heat 2 tablespoons butter. Add 3 cups wedge cut green cabbage, 1 cup sliced carrots, and ½ cup diced onions. Cook for about 2 minutes over high heat, stirring frequently. Add 2 cups water or Chicken broth. Add 2-teaspoons whole caraway seed, 1-teaspoon celery salt. Cook for about 10 minutes. Serve with Corned Beef and Horseradish Honey Mustard.

Horseradish Honey Mustard

Mix 1 teaspoon straight horseradish with 1/2 cup Dijon mustard and ¼ cup honey. Refrigerate.



¼ cup Olive Oil

¼ cup Red Wine Vinegar

2 tablespoons Fresh Chopped Garlic

3 tablespoons Italian Seasoning or Herbs de Provence

1 tablespoon Seasoning Salt

1 teaspoon Black Pepper


Mix together all ingredients and toss with potatoes.

TO COOK POTATOES: Place on a sheet pan and roast in a preheated 400-degree oven for about 30 minutes. Serve immediately.