Turn your condo into an Irish pub

Our friends from the Classic Catering People sent over a couple of St. Patrick's Dayrecipes. If you can't make it out on Saturday, you can turn your home into an Irish pub.

Corned Beef Barley and Cabbage Soup
Chef Donald Martin
The Classic Catering People


1 1/4 pounds corned beef brisket, cut into bite size cubes
4 quarts chicken stock
1/2 cup barley
2 onions, diced small
2 celery Stalks, ½ inch dice
3/4 pound cabbage, cut into ½ inch pieces
1 bay leaf
1 teaspoon garlic, chopped
1 teaspoon thyme
1 teaspoon black pepper
2 cups Tomatoes, seeded and diced
1/4 cup Italian parsley, coarsely chopped
salt to taste


In a large soup pot, combine brisket, chicken stock, and bay leaves. Start cooking on medium high heat until the liquid reaches a simmer. Adjust heat to low and cook for 2 hours on a low simmer. Remove bay leaf.

Add barley, onion, celery, cabbage, garlic and thyme. Bring temperature up to medium high heat for 5-10 minutes. Reduce heat to low and cook for 1 hour on low heat. Add black pepper, tomatoes and parsley and cook an additional 15 minutes. Skim grease from top. Season with salt to taste.

Baked Guinness Oysters


2 pints Guinness
2 tablespoons honey
2 tablespoons lemongrass, chopped
3 strips bacon, cut into ½ inch cubes
1/2 cup Vidalia onion, chopped
1 teaspoon garlic, chopped
1/4 cup parsley
1/4 cup Irish cheddar, finely shredded
1 cup panko breadcrumbs
1 dozen oysters, on the half shell


For the marinade, combine Guinness, honey and lemongrass in a thick-bottomed saucepot. Cook on medium heat and reduce until approximately 1 cup of liquid is left. Strain liquid into a clean container to cool.

For the topping, in a small frying pan, cook bacon until cooked half way, then add the onion. Continue to cook until bacon is crisp and onions are browned. Add garlic and cook 1-2 minutes more. Remove from heat and transfer to a large mixing bowl. Add parsley and breadcrumbs and mix well. Let mixture cool before adding the cheddar, then stir until well incorporated.

To Bake:

On a baking sheet or in a casserole dish, line the oysters in two rows of six. If using a baking sheet, to prevent the oysters from shifting, line the baking sheet with two rows of salt, and place the oysters in the salt bed. Spoon a small amount of the Guinness reduction over the top of each oyster. Then add a spoonful of the breadcrumb mixture to each oyster. Bake at 400 degrees for 4-6 minutes or until breadcrumbs are browned.

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