Uncategorized October 24, 2017

Irish Pub Recipes

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pub grub

Irish Pub Recipes for the Home Chef


American football dominates the airwaves during the fall months. And while it can be tempting to head to the pub to catch a game and some grub, family time is important too. Get the whole family together to make a comforting meal of Irish-inspired dishes; this hearty cuisine is the perfect accessory to a football game or the ideal centerpiece of a casual dinner party.

Pub Grub


Irish chips are simple to prepare and delicious to eat. They can be served à la carte or with these three tasty dips. This combo offers a festive beginning to a pub menu at home.

Serves 6 to 8

  • 6 cups plain, thick-cut potato chips
  • 4 ounces crumbled blue cheese

Heat the oven to 400 degrees F.

Place the chips in a single layer on a large, parchment-lined baking sheet. Sprinkle with the blue cheese. Bake the chips for about 8 to 10 minutes or until the blue cheese is melted.

Remove them from the oven and let them cool for about 5 minutes before serving. Serve with Bacon and Cheese Dip, Chive and Onion Dip, or Roasted Red Pepper Dip.




Each dip makes about 2 cups


The classic Irish Reuben is a melt-in-your-mouth sandwich that will forever be one of my family’s favorites. We adore this sandwich slathered in the sauce and piled high with sauerkraut. I like this sandwich best with a dill rye bread, but marbled and dark rye taste just as delicious.

Serves 4 to 6

  • 1 (2- to 3-pound) corned beef brisket with spice packet
  • ¾ cup mayonnaise
  • ¼ cup chile sauce, ketchup, or cocktail sauce
  • 2 tablespoons lemon juice
  • ¼ cup sweet pickle relish
  • 1 tablespoon capers, chopped
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh chives
  • Dash Worcestershire sauce
  • Salt and pepper to taste
  • 2 to 3 tablespoons butter
  • 8 to 12 slices dark rye or dill rye bread
  • 6 to 8 slices Swiss cheese
  • 2 cups sauerkraut, drained
  • Dill pickles (optional)

Place the brisket in a large pot or Dutch oven, add the spice packet, and then cover with water. Bring the water to a boil and then reduce to a simmer. Cover the pot and cook for about 45 minutes per pound until the meat is tender. When the corned beef is done, remove it from the pot and let it rest for about 10 minutes before slicing. When slicing the corned beef, slice the meat across the grain for a tender bite.

Whisk together the mayonnaise, chile sauce, lemon juice, pickle relish, capers, garlic, chives, and Worcestershire sauce. Season to taste with salt and pepper.

IRISH REUBEN SANDWICHButter one side of each slice of bread. Spread a tablespoon or two of sauceon the other side of each slice of bread. Layer half the bread slices with Swiss cheese, shredded corned beef, and then top with sauerkraut. Place the remaining bread slices onto the sandwiches and heat a griddle or large skillet over medium heat.

Once the skillet is warm, place the sandwiches on the skillet and brown both sides of the sandwiches. Once the sandwiches are toasty, remove them from the skillet or griddle, slice, and plate. Serve immediately, with dill pickles if desired.

Maria Walker

Maria Walker


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