I hope you enjoy my favorite recipe for St. Patrick’s Day, horseradish sauce. In case you didn’t know from seeing all of the seasonal green toys, candies, Facebook craft or dessert videos, or pretty much everywhere else you might be perusing, St. Patrick’s Day is right around the corner. Yep, we’re already in mid-March, and the 17th is the day to wear green. Remember, you might get pinched if you don’t!
Do You Color Your Hair Green For St. Patrick’s Day?
Here in Enumclaw, we do not dye our skin green and our hair orange, make green eggs & ham or go around pinching everyone we see who is not wearing green, but we do like to have a nice Irish dinner to commemorate the festive day.
Typically, that includes corned beef with TONS of horseradish sauce to go on the side and over some roasted potatoes and cabbage. I absolutely have a go-to recipe for all of the above and figured I’d give it a share!
Because horseradish and potatoes are in season currently in Western WA, I love to pick up some of the locally-grown stuff from the produce stand nearby. Of course, you can grow your own, or pick it up from any local grocery store.
You can read a great horseradish how-to article by Gretchen Heber, and one for potatoes by Matt Suwak over at the Gardener’s Path blog.
Corned Beef and Cabbage
You’ve gotta have corned beef on St. Patrick’s Day! I used to make my corned beef from scratch with this recipe, but man, that is a PROCESS!
Nowadays, especially with everyone stuck at home because of COVID-19, I definitely have less time on my hands and choose the easier route of buying a pre-done corned beef from Costco. Most grocery stores will be selling corned beef this time of year, so feel free to get it from anywhere!
For the most part, I follow this tried-and-true recipe, with only minor tweaks of cooking the cabbage for a little less time (10 minutes instead of 15, we like our cabbage crunchier!) But when it comes to this meal, there is definitely a family-favorite item, and it is not the beef, potatoes, or cabbage.
Fresh Horseradish
It’s the HORSERADISH! And the spicier, the better. Gotta clear out those sinuses somehow, people.
The easiest sauce recipe ever and it gets top marks every year:
Horseradish Cream Sauce
2 cups sour cream
1/2 cup (or more, no judgment) freshly-grated horseradish
1 tsp salt
1/2 tsp pepper
Mix together all ingredients.
Store in the refrigerator until ready to serve.
Yep, it’s that easy!
Of course, if you want to be even lazier (again, no judgment!) and buy already-grated horseradish, you certainly can. This is available in most grocery stores.
Like I said earlier, we love to put this horseradish sauce on the roasted potatoes, on the beef, on the cabbage. Heck, you could put it on some bread too. The food is just a vessel to getting the horseradish into your mouth, let’s be real.
Guinness Stout
I also recommend serving this meal with a big, cold pint of Guinness. Remember, when you pour a Guinness Stout, you have to be patient and wait for the foam to settle at the top of the glass before you can drink it.
Now you’re really gonna look Irish!
Happy St. Patrick’s Day!
And there you have it!
Now go out there and at least find some green underwear so you can pull your pants down and show off your green should someone try to pinch you…just kidding, don’t do that.
Happy St. Patrick’s Day! Go have fun, and enjoy the recipe.
To me, St. Patrick’s Day is the time of year that spring announces itself. Here’s a post that that celebrates spring, one of my favorite seasons.
