Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as delicious casserole creations. This week we are drawing inspiration from the classic New England Boiled Dinner, more commonly known as "corned beef and cabbage", or "that thing I really should make sometime other than St Patrick's Day".

Happy St Patrick's Hangover Day, and welcome to a particularly on-theme instalment of Will It Sous Vide?, the column where I make things with my immersion circulator.

Yesterday, US Speaker of the House Paul Ryan gave a St Patrick's Day toast with a truly sad-looking pint of Guinness, much to the horror of Irish viewers and Guinness lovers everywhere. The only way he could have made it worse is if he dropped a shot of Bailey's and Jameson in it. If you're going to pour a Guinness, here's how to do it right.

When you think of St Patrick's Day, you probably think of green beer, shot glass necklaces that say "Kiss Me I'm Irish", and everybody talking about how Irish they suddenly are. That's all well and good, but I bet you don't know much about the holiday's origins, or the saint it celebrates. Well, now that you've taken off that stupid hat and stopped talking like a leprechaun for a second, it's time to educate yourself a smidge.

Beer is made for drinking, and I would never suggest you don't drink beer, but there's no reason you can't have a Guinness and cook with it too. Below you will find several delicious dishes designed to get the iconic stout into your stomach, all of which should be made with a cold one in hand.