Chef Stuart O'Keefe is here to share a delicious meal in honor of St. Patricks Day! Check out the recipe below. 

Chef Stuart’s Slow Cooker Corned Beef and Cabbage
Serves 4-6


2 cups hot water
2 cups chicken stock
1/2 cup cider vinegar
¼ cup sugar
1⁄2 teaspoon ground pepper
1 large onion, cut into quarters
3lbs corned beef brisket (with spices)
8 small yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
6 carrots, cut into 1 inch pieces or baby carrots whole with some green stem
  • Combine first 6 ingredients in a 6 qt crock pot and mix well.
  • Place corned beef and spice packet in the mixture.
  • Scatter the potatoes and carrots over the top and along the sides of the brisket. Place the lid on and cook on high heat setting 4 hours.
  • Remove the lid and place the cabbage wedges over the top of the meat.
  • Cover and continue cooking on high 3 ½ hours longer, or until beef is tender.
  • To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.


Proper Irish coffee

Serves 1


¼ cup cold whipping cream
2 tbsp light brown sugar
2 oz whiskey, preferably Irish
5-8oz  freshly brewed coffee
Nutmeg or shaved chocolate with a chocolate coffee bean to top
  • Fill a heatproof glass with hot water and leave to stand.
  • Whip cream until it becomes thickened. Set aside. Remove water from glass.
  • Dissolve the sugar in two tablespoons of hot coffee.
  • Stir in the whiskey, then stir in the coffee.
  • Take the cream out of the fridge, whisk once, then pour it on over the back of a spoon (this helps to stop it sinking). Grate a little nutmeg over the top or some chocolate shavings followed by the chocolate coffee bean and serve immediately.