This fresh and festive grazing board recipe features ingredients to create the ultimate St. Patrick's Day party platter!
Course: Appetizer, Main Course, Snack
Cuisine: American, Irish
Keyword: best irish foods, best saint patricks day foods, best st. patricks day foods, grazing board menu, Irish appetizers, party platter ideas, St. Patrick's Day appetizer, St. Patrick's Day foods, st. patricks day party platter
1(3-5 pound)corned beef brisket, flat cut(or substitute with corned beef purchased from a deli; plan for ~3 ounces per person)
4ouncesKerrygold salted Irish butter, softened to room temperature
1loafIrish soda bread, thinly sliced and lightly toasted
1bagsalt and vinegar kettle-cooked potato chips
1block Irish cheddar cheese, such as Kerrygold
1(16-ounce)jar of pickled vegetables, such as okra, giardiniera blend, gherkins, etc.
1(16-ounce)jar of Sauerkraut (raw and fermented, if possible)
1bottle whole-grain mustard (recommend Ingelhofer Whole Grain Mustard and Maille Old Style mustard)
1largeEnglish cucumber, thinly sliced
1bagHershey’s Milk Chocolate Gold Nuggets with Almonds and Toffee
Smoking the brisket (up to 2 days ahead)
1 day before smokingRemove the brisket from packaging and discard the seasoning package. Rinse the brisket thoroughly under cold running water. Thoroughly pat dry with paper towels. Place on a wire rack inside of a pan. Let the brisket rest in the fridge, loosely covered or uncovered on a shelf by itself, overnight.
The day of smoking and servingTrim off any excess fat or thin portions so that the brisket is an even thickness. Season all sides of the brisket with coarsely ground pepper. Let sit at room temperature for 30 minutes. While it sits, preheat a smoker to 250℉ and add wood chips.
Place the brisket it on the smoker and cook until it reaches an internal temp of 165°F, about 2-4 hours. Next, wrap the brisket tightly in foil, placing a splash of beer or apple juice in the bottom of the foil. Continue smoking the brisket until it reaches an internal temperature of 203°F on an instant-read thermometer. Once the brisket reaches desired internal temperature, remove it from the smoker, wrap it in a towel, and let it rest inside of a cooler for an hour. During the resting time, prepare the ingredients for your board.Slice the brisket thinly against the grain and serve. **See notes for reheating options.
For the honey butter:
Whisk together the softened butter and honey until smooth. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.
Putting your board together:
Toast the soda bread and slice the cucumber or any fresh veggies.Place the pickled veggies, sauerkraut, mustard, and honey in small serving vessels or bowls. Spread them out on your charcuterie board to make a frame or anchors to arrange the other ingredients around. I like to put my brisket and Irish soda bread in the center of the board, then arrange the other ingredients around them. Serve and enjoy!
**Making the brisket ahead and reheating: the brisket can be smoked up to 2 days ahead and reheated prior to serving. Once it is sliced thinly, cool and store in an airtight container in the refrigerator. To reheat, place brisket slices in a baking dish with a lid. Add a few splashes of beer or beef broth to the bottom of the pan. Heat, covered, at 325°F in the oven for 25-35 minutes or until heated thoroughly. Serve while hot.