James Briscione and wife Brooke Parkhurst tweak the traditional corned beef and cabbage recipe

Credit: Courtesy Brooke Parkhurst

Baileys Irish Cream and beef – it’s the perfect combination for a St. Patrick’s Day meal – and not in the way you’d necessarily expect.

Chef James Briscione, a two-time champion of Food Network’s hit show Chopped, has prepped a special dish along with wife Brooke Parkhurst featuring both of the ingredients working harmoniously together. Why the combination?

“The traditional meal would be corned beef and cabbage,” Brooke tells PEOPLE. “But of course we wanted to do our own fun, boozy spin on it.”

Just like on Chopped, in which contestants are tasked with pairing unlikely ingredients, Briscione and Parkhurst found that the two disparate elements, the sweet and the meat, worked well together.

“He’s really great at combining ingredients in delicious and unexpected ways,” says Parkhurst, who collaborated on the cookbook Just Married & Cooking with her husband. “They always seem crazy, but somehow they work!”

As for the dish, which they simmered in the Baileys, she explains, “The short ribs become fall-off-the-bone tender and they’re savory and sweet – a totally satisfying combo.”

In terms of their own St. Patrick’s Day celebrations, Briscione and Parkhurst, who have a young daughter, Parker Lee, together, will be throwing a dinner party at home – and mixing cocktails.

Want to try the dish yourself? Here’s their recipe:

Irish Braised Short Ribs with Baileys Creamed Cabbage

Serves 4

3 lbs. bone-in short ribs
Kosher salt, as needed
Freshly ground black pepper
2 tablespoons vegetable oil
1 yellow onion, chopped
4 cloves garlic, cut in half
4 tablespoons sherry or red wine vinegar
6 ounces Bailey’s Irish Cream
3-4 cups chicken stock
8 cups warm water
2 tablespoons kosher salt
2 tablespoons sugar
1 head green cabbage, core removed and thinly sliced
2 tablespoons butter

Preheat oven to 300º

Season the short ribs generously with salt and black pepper. Place a Dutch oven over medium-low heat, add the oil and leave 5 minutes to pre-heat while the short ribs sit. Pat the meat dry with a paper towel and brown well on all sides. Remove the browned meat from the pan and add the onions and garlic. Sauté until tender, about 8 minutes. Deglaze with the vinegar and reduce by three-fourths. Add the Baileys and bring to a boil. Return the meat to the pan and pour in chicken stock until the meat is covered by half to two-thirds. Place the lid on the pot and transfer to the oven to cook for two hours.

While the meat is in the oven fill a large bowl with the water, add the salt and sugar and whisk until dissolved. Add the sliced cabbage to the bowl and leave to marinate.

When the meat finishes cooking, remove it from the pot and set aside to rest. Strain the sauce and discard the onions and garlic. Place the Dutch oven back on the stove over medium heat and add the butter. Drain the cabbage and sauté in the butter until softened, about 6 minutes. Skim any excess fat off the strained sauce, then pour into the pot with the cabbage. Bring to a boil and cook 3-4 minutes more, until thickened slightly. Season to taste with salt and pepper.

To serve, put spoonfuls of cabbage on plates, slice the short ribs and place on top of the cabbage. Ladle the sauce over the meat.