St. Patrick in Dutch Oven
St. Patrick’s Day din­ner in three Dutch Ovens

I am not Irish. At least, I’ve nev­er been able to trace any Irish her­itage doing geneal­o­gy.  How­ev­er, you’d think my fam­i­ly was while grow­ing up. On the 17th of March every year, there were Irish meals, dec­o­ra­tions and, of course,  we donned green to stave off inevitable pinch­es. 

The meals my mom made were hearty and wel­come. I liked them, and I have adapt­ed them for out­door dutch oven cook­ing. I think your Scouts’ll like them too.

Here are three sure fire recipes to cel­e­brate the day:

 

Tra­di­tion­al Irish Pota­to Soup (or Cream of Pota­to)
Serves 6
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingre­di­ents
  1. 1 large onion (many mod­ern recipes use leeks, but onion is more tra­di­tion­al)
  2. 3 medi­um pota­toes (diced or riced)
  3. 1 cel­ery stalk
  4. 6 bacon strips
  5. 1 qt, chick­en stock
  6. 1/2 cup of cream
  7. salt and pep­per to sea­son
Add ingre­di­ents to shop­ping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingre­di­ents right after down­load­ing it
Instruc­tions
  1. 1- Peel and dice the onion and cel­ery
  2. 2- Fry bacon in dutch oven using only bot­tom heat
  3. 3- Once crisp, and add onion, allow to saute´ while peel­ing and dic­ing potatos
  4. 4- Add to onions and stir togeth­er
  5. 5- Cov­er and allow to cook for 10 mins, stir­ring occa­sion­al­ly
  6. 6- Add chick­en stock and sim­mer for 20 min­utes until the pota­toes are ten­der.
  7. 7- Remove dutch oven from heat. Rice pota­toes or purée in batch­es in a blender with broth.
  8. 8- Add cream and mix well.
  9. 9- Sea­son with salt and pep­per to taste.
Notes
  1. If you choose to use leeks, the blender method with be best, but rec­og­nize the soup with be light green, not white, per­fect for St. Patrick’s Day.
Print
Voice of Scout­ing https://voiceofscouting.org/
Dutch Oven Corned Beef and Cab­bage
Serves 8
This is the most famous dish to eat on St. Patrick’s day and it’s easy to fix in a Dutch oven
Prep Time
15 min
Cook Time
2 hr 45 min 
Total Time
3 hr
Prep Time
15 min
Cook Time
2 hr 45 min 
Total Time
3 hr
Ingre­di­ents
  1. 3 lbs corned beef brisket with spice pack­et
  2. 2 table­spoons brown sug­ar
  3. 2 bay leaves
  4. 18 small pota­toes peeled
  5. 8 medi­um car­rots, halved cross­wise
  6. 1 medi­um head cab­bage, cut into 8 wedges
Add ingre­di­ents to shop­ping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingre­di­ents right after down­load­ing it
Instruc­tions
  1. 1- Place brisket, con­tents of sea­son­ing pack­et, brown sug­ar and bay leaves in a large Dutch oven; cov­er with water. Bring to a boil. Reduce heat; sim­mer, cov­ered, 2 hours.
  2. 2- Add pota­toes and car­rots; return to a boil. Reduce heat; sim­mer, cov­ered, just until beef and veg­eta­bles are ten­der, 30–40 min­utes. (If pot is full, remove pota­toes and car­rots before adding cab­bage; reheat before serv­ing.)
  3. 3- Add cab­bage to pot; return to a boil. Reduce heat; sim­mer, cov­ered, until cab­bage is ten­der, about 15 min­utes. Serve while hot,
Notes
  1. Vis­it Taste of Home for the com­pan­ion mus­tard or horse­rad­ish sauces
Print
Adapt­ed from Taste of Home
Adapt­ed from Taste of Home 
Voice of Scout­ing https://voiceofscouting.org/
Irish Soda Bread
Serves 8
Tra­di­tion­al­ly soda bread was baked over hot coals in a cov­ered skil­let, trap­ping steam from the dough to pro­duce a won­der­ful­ly crusty loaf of bread—a setup any­one can re-cre­ate in a Dutch oven. 
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingre­di­ents
  1. 3 cup all-pur­pose flour
  2. 3/4 tsp salt
  3. 1 1/8 tea­spoons bak­ing soda
  4. 2 1/4 cups but­ter­milk
Add ingre­di­ents to shop­ping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingre­di­ents right after down­load­ing it
Instruc­tions
  1. 1- Pre­heat Dutch-oven to hot (450 degrees, using 10 bri­quettes under and 20 on top.
  2. 2- Cov­er the bot­tom of a deep 10-inch cast iron Dutch oven with a sheet of parch­ment paper
  3. 3- Com­bine flour, salt, and bak­ing soda in a large bowl and whisk
  4. 4- Stir in but­ter­milk until dough is ful­ly moist­ened
  5. 5- Scrape dough into Dutch oven and smooth with a spat­u­la into a rough boule-like shape.
  6. 6- Score deeply into quar­ters with a sharp knife, clean­ing the blade between each slice.
  7. 7- Cov­er and bake until well risen and gold­en, 55 min­utes.
Notes
  1. Invert onto a wire rack and cool about 30 min­utes. Cut thick slices to accom­pa­ny the rest of the meal.
Print
Adapt­ed from Seri­ous Eats
Adapt­ed from Seri­ous Eats 
Voice of Scout­ing https://voiceofscouting.org/

 

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Darryl Alder
Darryl is a full time professional Scouter for Utah National Parks Council, Boy Scouts of America, serving as Director of Strategic Initiatives. But his pride in Scouting is his service as an Associate Advisor, Varsity Scout Coach, Scoutmaster, Cubmaster, Chartered Organization Representative and Commissioner.

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