Jimmy Kelly's Steakhouse invites you to their 77th (!) annual St. Patty's party, where they proudly proclaim "any time three or four Irishmen get together, there's bound to be a fifth." They'll be serving corned beef and cabbage along with their regular menu from 5:00 until the last revelers get chased out the door like snakes before the Saint.
At Randy O'Rayburn's family of restaurants, if you wear anything green on St. Patrick's Day, there will be a free dessert at the end of the rainbow for you. Just order an regular entrée or special at Sunset Grill, Midtown Cafe or Cabana and show them an article of clothing in the PMS 360 range and you'll receive your free treat. Click on the restaurant names in the last sentence for a peek at their special St. Patrick's menus.
Farther north up in Goodlettsville, Chef Kathy Doak at Chef's Market has put together a special menu for the holiday, which will be available from Thursday, March 17, through the weekend. They will be featuring many wonderful Irish favorites including Corned Beef and Cabbage and Fish and Chips. Chef Doak was even kind enough to share her recipe for CB&C incase you can't make it up I-65 this weekend and want to stink up, err, introduce new aromatics to your home kitchen:
St. Patrick’s Day Corned Beef & Cabbage
2 quarts water
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
4 large carrots chopped
1 stalk celery, coarsely chopped
1 large head cabbage, cut into small wedges
10 small red potatoes
1 cup kosher salt
1/2 cup brown sugar
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
- Combine all of your spices for your spice mix and set aside
- Place brisket in large pot or Dutch oven and cover with water. Add all of your spice mix and cover pot.
Bring to a boil, and then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are fork tender. Add cabbage and cook for approximately 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or
large pot) as you want. Slice meat across the grain.
It actually looks like a great recipe and I'll be more than happy to come visit your kitchen after you've completed the cooking and aired the joint out for a while. If you'd rather let someone else do your beef corning for you, visit Chef's Market at at 900 Conference Drive in Goodlettsville (851-2433).
From I-65 North take Exit 97 at Long Hollow Pike. Go east to Conference Drive and turn right. They are located on the right in the Music City Shopping Center.
Hours: Mon-Sat. 10:30 a.m. - 9 p.m.