WILDly Lucky St. Patrick’s Day Recipes

1. Colcannon with Berkshire Bacon

Colcannon is a classic Irish creamy mashed potato dish!

Ingredients:

• 2 lbs potatoes, peeled and chopped
• 1 pack Wilders Bacon (chopped) or Seasoning Pieces
• 2 cups green cabbage, thinly sliced
• 4 tbsp butter, plus more for serving
• ½ cup milk or cream
• Salt and pepper, to taste
• Chopped green onions, for garnish (optional)

Instructions:

1. Boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, salt, and pepper.
2. In a skillet, cook the Berkshire bacon over medium heat until crispy. Remove and set aside, reserving some of the bacon fat.
3. In the reserved bacon fat, sauté the cabbage until tender and slightly caramelized.
4. Stir the cabbage and crumbled bacon into the mashed potatoes. Mix well and adjust seasoning as needed.
5. Top with a pat of butter and garnish with green onions if desired.

2. Corned Wagyu Brisket

Ingredients:

• 1 Wilders Wagyu brisket
• 1 gallon water
• 1 cup kosher salt
• ½ cup brown sugar
• 1 tbsp pink curing salt (Prague Powder #1)
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 tbsp crushed red pepper (optional, for a little kick)

For Cooking:

• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp pickling spice
  

Instructions:

1. In a large pot, combine water, kosher salt, brown sugar, curing salt, and spices. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.
2. Place the Wagyu brisket in a large container and pour the cooled brine over it. Ensure the meat is fully submerged (use a weight if necessary). Cover and refrigerate for 5-7 days, flipping the brisket once daily.
3. After brining, remove the brisket and rinse it under cold water to remove excess salt. Place the brisket in a large pot and cover with water. Add onions, garlic, bay leaves, and pickling spice. Bring to a boil, then reduce to a simmer and cook for 3-4 hours, or until the brisket is fork-tender.
4. Slice the brisket against the grain and serve warm. Enjoy!

3. Wagyu Shepherd’s Pie

For the Filling:

• 1 lb ground Wagyu beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• Salt and pepper, to taste
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp oil or butter for cooking

For the Potato Topping:

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt and pepper, to taste
• ½ cup shredded Irish cheddar for topping

Instructions:

1. Boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. In a large skillet, heat oil or butter over medium heat. Add the onions and garlic, cooking until softened. Add the ground Wagyu beef, breaking it up with a spoon, and cook until browned.
3. Stir in the carrots and cook for 3-4 minutes.
4. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
5. Pour in the beef broth and simmer until the mixture thickens slightly (about 10 minutes). Stir in the peas and remove from heat.
6. Preheat oven to 400°F (200°C). Spread the Wagyu filling in an even layer in a baking dish. Top with the mashed potatoes, spreading them evenly to cover the filling. For extra flavor, sprinkle with shredded Irish cheddar. Use a fork to create texture on top for crispy peaks.
7. Place in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
8. Let cool slightly before serving. Enjoy!

So gather your friends and family, fire up the stove or oven, and serve up a feast that’s as memorable as it is delicious. Here’s to good food, great company, and a little luck along the way—wishing you a WILD and flavorful St. Patrick’s Day!