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.
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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
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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 retired career Scouter with more than 30 years of service. However, his pride in Scouting, is his volunteer service as an Associate Advisor, Varsity Scout Coach, Scoutmaster, Cubmaster, Chartered Organization Representative and Commissioner.

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