St. Patrick’s Day is the perfect time to gather around the table and celebrate the comforting flavors of Irish cooking. From soda bread to barmbrack and a hearty pot of corned beef, these traditional dishes have become beloved staples of the holiday — simple, satisfying foods meant to be shared.
At the center of many St. Patrick’s Day tables is corned beef and cabbage, a classic Irish-American dish gently braised with spices and vegetables until tender and deeply flavorful. Served with steaming cabbage, sweet carrots, and creamy new potatoes — or perhaps a crisp potato boxty on the side — each bite evokes the warmth and festive spirit of the occasion.
This comforting classic is a wonderful place to begin your celebration. And if you’re planning a full St. Patrick’s Day meal, be sure to explore the additional Irish recipes below, where you’ll find more traditional favorites to complete your holiday table.
INGREDIENTS:
5 pounds corned beef brisket
5 garlic cloves, crushed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole mustard seed
2 large onions, thinly sliced
12 ounces Irish stout
1 cup beef stock and/or water
3 carrots, peeled and cut into large chunks
1 medium head green cabbage, cut into thick wedges, core removed
METHOD:
Preheat the oven to 325°F.
Rinse the corned beef brisket and put it into a very large Dutch oven or stock pot that will fit in the oven.
Place the garlic, peppercorns, thyme, bay leaves, allspice, and mustard seed in a square of cheesecloth and tie into a bouquet garni. Add to the pot with the brisket.
Cover brisket with sliced onions. Add the stout, beef stock, and/or enough water to cover the brisket by 1 inch. Bring to a boil, then remove the pot from heat and place it in the oven. Bake for about 4 hours, covered, stirring, and basting meat occasionally.
Add the carrots to the brisket and cook for 30 minutes more.
Add the cabbage wedges to the pot and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate. Check the corned beef — it should be very tender.
Remove brisket to a cutting board and slice. Place on a serving platter with carrots and cabbage piled onto the platter. Spoon some of the meat juices poured over the sliced meat.
RECIPES: More Irish Favorites for St. Patrick’s Day
