St. Patrick’s Day & Corned Beef

Homemade corned beef and cabbage with potatoes and carrots. © Brent Hofacker via Adobe Stock.
Homemade corned beef and cabbage with potatoes and carrots. © Brent Hofacker via Adobe Stock.

Corned beef and cabbage is a classic dish that has been enjoyed for generations. It’s a hearty and flavorful meal that’s perfect for St. Patrick’s Day, but can be enjoyed year-round.

The tradition of eating corned beef and cabbage on St. Patrick’s Day in the United States is actually a relatively recent development, dating back to the mid-19th century.

Before then, the traditional St. Patrick’s Day meal in Ireland was actually bacon and cabbage, as pork was more widely available than beef. However, when Irish immigrants arrived in the United States, they found that corned beef was more readily available and less expensive than bacon, so they began to substitute it in their St. Patrick’s Day meals.

In addition, many Irish immigrants settled in areas with large Jewish populations, where they were introduced to corned beef, which is a traditional Jewish food. As a result, corned beef and cabbage became a popular St. Patrick’s Day meal in Irish-American communities.

Today, corned beef and cabbage is widely associated with St. Patrick’s Day in the United States, although it is not a traditional Irish dish. In fact, many Irish people are surprised to learn that it is even eaten on St. Patrick’s Day in the US.

Despite its little known origin story, we can’t imagine a St. Patrick’s Day without corned beef and cabbage. In this recipe, we’ll share our own spin on the dish, with a few interesting twists along the way.


  • 3 lbs of corned beef brisket
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp of whole peppercorns
  • 2 bay leaves
  • 1 head of cabbage, chopped
  • 6 carrots, peeled and chopped
  • 6 potatoes, peeled and chopped
  • 1 bottle of your favorite Irish beer
  • Salt and pepper to taste


  1. This recipe serves approximately 4-5 people – adjust amounts accordingly. Typically, you should expect about a half pound of corned beef per person.
  2. Start by preparing your corned beef. Rinse the brisket thoroughly and pat it dry with paper towels. Place it in a large pot and add enough water to cover the brisket by at least an inch.
  3. Add the chopped onion, minced garlic, whole peppercorns, and bay leaves to the pot. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
  4. While the corned beef is cooking, prepare your vegetables. Peel and chop the carrots and potatoes into bite-sized pieces. Chop the cabbage into large chunks.
  5. Once the corned beef is tender, remove it from the pot and set it aside to rest. Add the chopped carrots and potatoes to the pot and let them simmer for 10-15 minutes, or until they are almost tender.
  6. Add the chopped cabbage to the pot and let it cook for another 10-15 minutes, or until the cabbage is tender.
  7. While the vegetables are cooking, it’s time to add a little bit of Irish spirit to the dish. Pour a bottle of your favorite Irish beer into the pot and let it simmer for a few minutes, until the alcohol has cooked off and the flavors have melded together.
  8. Once the vegetables are tender and the beer has cooked off, it’s time to serve. Slice the corned beef against the grain and serve it alongside the vegetables. Season with salt and pepper to taste.

Now, let’s add in those interesting twists to this classic dish:

  • If you’re feeling a little bit rebellious, swap out the traditional corned beef for a nice, juicy steak. Just make sure to cook it to your desired temperature before slicing and serving it alongside the vegetables.
  • Feeling fancy? Add a tablespoon of Dijon mustard to the pot while the corned beef is cooking for an extra kick of flavor.
  • If you’re looking to add a little bit of heat to the dish, chop up a jalapeno pepper and add it to the pot with the onions and garlic. Just make sure to remove the seeds if you want to keep the spice level mild.
  • Looking for a vegetarian option? Swap out the corned beef for some hearty mushrooms. You can use portobello or shiitake mushrooms for a meaty texture and flavor.
  • For an extra layer of flavor, top the dish with a dollop of horseradish sauce. The tangy, spicy sauce pairs perfectly with the savory flavors of the corned beef and vegetables.

There you have it – an interesting twist on a classic dish that’s sure to impress your family and friends. Whether you stick to the traditional recipe or add a few of your own twists, corned beef and cabbage is a delicious and satisfying meal that’s perfect for any occasion. Enjoy, and Sláinte! (Pronounced “slawn-che,” that translates to “Health!” for those that don’t speak Irish, and is a common toast in Ireland.)


Written by Editorial Team

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