Last June, a new city park was dedicated to honor Charleston’s Irish immigrants who came to build a new life and helped shape the city’s future, including James Hoban, an architect from Charleston who later designed the White House. Charlotte Park, located at the eastern end of Charlotte Street, features a raised granite block in the shape of Ireland, as well as symbolic bollards as a nod to the immigrants’ ships.
Whether you are of Irish decent/ancestry or not, plan to “don the green” and attend Charleston’s Annual St. Patrick’s Day Celebration on March 17th, beginning at 8 am and continuing throughout the day. The festivities will include a St. Patrick’s Day Parade on King Street, an Irish flag-raising at Charleston City Hall, Irish luncheons/meals at Charleston’s Irish pubs and more. Come and be “Irish for a day.”
For more information, call 843-556-3578 or visit www.scirish.org.
Baked Corned Beef and Cabbage with Irish beer
Total Time: 2.5 hours
- 2.5 pounds of corned beef (uncooked)
- Whole head of green cabbage (quartered)
- 4 organic carrots (halved)
- 4 white or red medium potatoes (halved)
- 1 white or yellow onion (quartered)
- 4 garlic cloves (peeled but left whole)
- 8-10 ounces Irish beer
- 24 ounces beef broth
- 1 packet corned beef seasoning
- 4-6 sprigs of fresh Italian parsley
Preheat oven to 350 degrees. Place meat on baking rack inside a roasting dish.
Evenly place the vegetables, potatoes, garlic and parsley on the bottom and sides of the baking dish and rub corn beef seasoning evenly over the top of the corned beef.
Pour the beer and beef broth over meat and vegetables. Cover dish with foil and bake for 2 hours.
Turn oven down to 275 degrees, remove foil and cook for an additional 10-15 minutes.
Let cool and serve.