If you're looking for something other than corned beef and cabbage, I highly recommend this entrée which pairs well with the traditional colcannon.
Irish Steak inspired by a recipe in the Chicago Tribune
2 Tbsp butter
2 Tbsp olive oil
2 NY strip steaks
1 garlic clove, minced
1 large shallot, minced
4 ounces mushrooms (crimini, shitake or a mixture), sliced
1 tsp honey
1 tsp whole-grain mustard
2 Tbsp Irish whiskey
3/4 cup beef stock
3/4 cup heavy cream
salt and pepper
1. Heat butter and oil together in a large skillet over medium high heat.
2. Add the steaks and saute 3-4 minutes on each side for rare to medium rare (or to taste).
Transfer to a warm plate and cover. Place in warm oven while finishing the dish.
3. Add the garlic, shallot and mushrooms to the pan and saute 2-3 minutes.
4. Stir in the honey and mustard and cook for another minute.
5. Add the whiskey and stock, raise the heat and and cook until reduced in half, about 5 minutes.
6. Lower the heat a bit and stir in the cream. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper and leave on low heat while preparing the steaks.
7. Slice the steaks, on the diagonal, about 1/4 inch thick. Add back to the sauce until just heated through.