Brisket and potato casserole make perfect pair for Irish holiday

Published 2:58 pm Wednesday, March 14, 2012

If you’re looking for something a little different to serve for St. Patrick’s day, I have the perfect brisket recipe. While I do love corned beef brisket this recipe is actually my favorite brisket recipe. I got it years ago from a caterer friend of mine, and it is so simple to make.

Barbecued Brisket

5-6 pound plain brisket

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Celery salt

1/2 cup red wine

1 medium onion, minced

2 cloves of garlic, minced

Black pepper

1/4 cup Worcestershire sauce

1 bottle barbecue sauce

Trim brisket well. Coat the brisket with celery salt and black pepper. Lay the brisket in a large flat dish that you can marinate it in. Mix together the onion and garlic and press it firmly into the brisket all over the top.

Mix together the Worcestershire and barbecue sauce and pour slowly over the brisket so as not to disturb all of your seasonings.

Cover with plastic wrap and place in the refrigerator for 2-3 days. Remove from refrigerator, remove plastic and cover with foil. Then bake covered at 275 degrees for three to four hours, depending on tenderness. Let cool for about 10 to 15 minutes and then slice thin.

Now I know for St. Patrick’s Day you need to cook some cabbage to go with your brisket, but since we’ve already changed from corned beef to barbecue we might as well go all out. So go ahead and cook some cabbage so you can have a green veggie. But then make this yummy potato casserole to eat with the brisket too.

Potato casserole

4 pounds potatoes, peeled and cut into 1-inch cubes

1/2 cup cream cheese, cut into chunks

1/2 cup sour cream

1/4 cup butter

1/4 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese, divided

1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with cold water. Bring to a boil and cook until just tender then drain well. Preheat oven to 375 degrees. In a large bowl mix together the potatoes, cream cheese, sour cream, butter, milk, salt and pepper and 1 cup of the cheese. Mix carefully, the potatoes should stay chunky. Spoon mixture evenly into a greased 3-quart casserole dish. Bake uncovered for 15 minutes. Sprinkle on the green onions and the remaining 1/2 cup of cheese and bake for 10 minutes more. Serve immediately.


Christina Hall writes a weekly column for The Democrat. She can be reached at