St. Patrick’s Day isn’t just about beer, tiny plastic green hats and surly leprechauns. It’s about some of the greatest ethnic food ever to grace a nearly pseudo-holiday event. I’m talking about corned beef and cabbage and pototato-esque dishes chock full of Irish goodness.

If you’re into filling your belly with more than just liquid libations, Sam Adams has just the thing. They’ve taken some well-known Irish classics and put their own unique spin on them. Oh yeah, and just like any good craft brewery spouting out recipes, they’ve put their beer where it belongs, in the food. So run out and get yourself a case or two of Sam Adam’s Irish Red this St. Patrick’s Day and get to cookin’. And it never hurts to crack open a bottle or two for yourself while you’re working the pots and pans.

Samuel Adams Irish Red Ale Reuben Ravioli
Recipe created by Samuel Adams Chef Partner David Burke

Fresh pasta sheets, cut into 3”x3” squares
1 egg, beaten

Filling:
1/4 lb corned beef
1/4 lb Swiss cheese, finely shredded
4 Tbsp Samuel Adams Irish Red Ale
4 Tbsp chopped sauerkraut
4 Tbsp Russian dressing
1/2 tsp caraway seeds
1 tsp mustard
salt/pepper to taste

Combine all filling ingredients. Place 1 Tbsp of filling in center of one pasta sheet. Top with another sheet. Egg wash edges and reserve. 
 
Broth: 
1 head cabbage, chopped
1 quart chicken stock
1 bottle Samuel Adams Irish Red Ale
1 bay leaf
1 spring fresh thyme
Mustard oil or Dijon mustard
 
Combine chicken stock and Irish Red Ale.  Add cabbage and bring to a boil.  Reduce until you have one pint of liquid. Strain. Cabbage can be served separately on the side.  Add salt/pepper to broth.  Cook ravioli in boiling water and drain.  Place 4 to 5 pieces ravioli in bowl with julienned cabbage.  Top with broth and drizzle mustard oil or serve with Dijon mustard on the side.  Serve with rye toast.
 
Warm Potato Salad with Samuel Adams Boston Lager Dressing
Recipe created by Samuel Adams Chef Partner David Burke
 
2 1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 Tbsp chopped chives
 
Dressing:
6 Tbsp olive oil
1/2 cup finely chopped onions
3/4 cup Samuel Adams Boston Lager
3 Tbsp malt or cider vinegar
1 Tbsp Dijon mustard
1/2 tsp sugar
Salt and pepper

Heat 2 tablespoons of olive oil in small frying pan over medium heat.  Add the onions and cook until soft, about 5 minutes.  Add the Boston Lager, vinegar and sugar and boil for about 5 minutes.  Put into food processor with mustard.  Combine on low, adding the remaining 4 tablespoons of olive oil. Season with salt and pepper. Cook the potatoes in boiling salted water until fork tender, about 20-25 minutes.  Remove and immediately peel and slice into ¼ inch rounds. While potatoes are warm, gently mix them with onions, parsley, and beer dressing.  Do not over mix.  Season to taste with salt and pepper; garnish with chopped chives.
 
Samuel Adams Irish Red Ale is available in the American Originals Variety 12-pack, which also includes the spring seasonal Noble Pils, Boston Lager, Revolutionary Rye Ale (a new addition to the family), Scotch Ale, and White Ale. The pack retails for $13.99 wherever great beers are found. 

Beannachtam na Feile Padraig!