If you’d like to serve a yummy St. Patrick’s Day themed meal, here are some traditional recipes to get you in the mood for the “wearin’ o’ the green”! This is a great week to stock up on corned beef, which you can really serve anytime so grab a couple of extras and put them in the freezer for later! Don’t forget to grab an extra cabbage to make cole slaw later in the week!
Irish Corned Beef and Cabbage
Corned Beef Tips:
- Cut corned beef across the grain for more tender slices.
- Save juices and reduce. Dice leftover corned beef and make corned beef soup with leftovers.
St Patrick’s Day Corned Beef Meal Plan:
Irish Corned Beef and Cabbage
Irish Soda Bread
Blarney Stone Cookies
Recipes:
PrintIrish Corned Beef And Cabbage Recipe
Ingredients
1 (3 lb.) corned beef brisket, plus seasoning packet
1 large onion, peeled
10 small (red) potatoes
15 baby carrots
1 head of cabbage, cored and cut into wedges
Salt and pepper (to taste)
Instructions
- Place brisket, seasoning packet and onion in a large Dutch oven or pot.
- Cover with water 6 inches above meat.
- Bring to a boil and boil for 30 minutes.
- Reduce to medium-low or to a gentle boil. Cover and cook for 3 1/2 hours.
- Remove onions, cut into wedges and put back in the pot.
- Add carrots, cabbage and then potatoes.
- Cover and cook 30 more minutes or until potatoes are tender.
- Remove vegetables, but keep the meat in the juices until you’re ready to slice it so it won’t dry out.
Side Sauce
Irish Soda Bread Recipe
This Irish Soda Bread is great served with Irish stew. Eat leftover soda bread toasted or use for French toast.
Ingredients
1/2 cup sugar
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups raisins
1 Tbsp. caraway seeds, optional*
2 eggs, slightly beaten
1 1/4 cup buttermilk
1 cup sour cream
Instructions
- Preheat oven to 350°.
- Mix first seven ingredients.
- In a second bowl mix eggs, buttermilk and sour cream.
- Add liquid ingredients to dry, adding enough until flour is moistened.
- Knead 10-12 strokes. The dough will be very sticky.
- Place in a 9 inch cake pan. Cut a 4″ X in the top. Brush top with milk.
- Bake 65-75 minutes.
Notes
*Caraway seeds make it more authentic, but if you don’t like them or don’t have them, you can leave them out. You could also use 1 cup of raisins and one cup dried cranberries.
Blarney Stone Cookies
Add a couple of drops of green food coloring to the dough of your favorite sugar cookie recipe. Sprinkle with green sugar* or frost with green frosting.
*Make green sugar by placing sugar in a container with a couple of drops of green food coloring and shaking.
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we cant wait for this to go on sale .. we love corned beef and lots of cabbage! .. :D ..
thanks for posting the recipes :D
I especially like the Blarney Stone Cookie idea. Very creative.
well just to let u and everyone know.. i was at walmart today and they had the corned beef on sale .. yay! :D …
enjoy .. :D
and yes bea, i agree with u :D :D ..
Hi,
Can I use the slow cooker for the corned beef recipe? If so, how long on low? Thank you so much and love your newsletter! Happy St. Paddy’s day!!
Lori thank you and yes you can do it in the crock pot. Put the potatoes, carrots, onion in first then corn beef and cabbage. Cook on low for about 8-10 hours.
I won`t be having corn beef briskit tomorrow. When I was at the grocery store last Saturday I looked for it in the meat case and there wasn`t any. I asked the butcher if they had any and he told they didn`t and wouldn`t have any until Monday or Tuesday of this week and he didn`t know if they would be on sale. Sense Wednesdays are the start of their sales, I decided to go again today. Well, they didn`t get the briskets in and they didn`t have any regular beef briskets either.
Hope everyone enjoys their St. Patricks Day corn beef brisket dinner tomorrow
Awwww! So sorry!!! Maybe someone will have some.
cant wait for this .. we love love love corned beef and cabbage .. and last year .. i ran out of cabbage ..
this yr .. we will have more cabbage and only a small potatoe for each of us .. even my son came back for thirds on the cabbage last yr …
also .. my daughter’s b-day is next week .. and i ordered her the dining on the dime book .. she will be so excited .. :D .. and its a great gift too ..
thank you for helping get a great gift for my daughter :D ..
is penny pinching mama book still on sale? ..
We just had this tonight. I make our sauce a bit different though, using prepared mustard to taste instead of the horseradish and the Worcestershire sauce. DH and the kids like it better, I like either :)
Hello,
The soda bread recipe calls for “soda” is that the same as baking soda?
Yes this recipe was written long before the fad of using soda pop in everything so most recipes that called for soda was baking soda. I’ll change it. Thanks for mentioning it.
Thanks so much for these recipes! I will make them. And we love everything that you do! Have a good time!
Thanks Anita so glad you can use them.
A few years ago I baked the corn beef in a covered dutch oven instead of simmering on top of stove.
Just added the gooey juice from the package, left out the spices and baked at 225* for 3-4 1/2 hours depending on poundage.
Came out nicely red like you get in delis.
Sauted cabbage in frying pan.
Now I only do it this way as the flavor is much more intense.
Anne
I do cabbage in the juices on the stovetop. We like corned beef pretty tender and our cabbage, not mussy
Hi Jill, I found out by accident an easy way for corn beef and cabbage. I was sick and one st.Patrick day decided to just cook cabbage in the crock pot and forget about the corn beef,when I realized that I had a can of cornbeef in the cabinet that I had bought at save a lot. I got my neighbor to help me open the can and cut slices on top of the cabbage and let it cook all day.It turned out great! Sometimes we have to adjust our cooking to what we are able to do. Love the news letters. God bless you all
THANK YOU FOR THE ST. PATTY’S RECIPE’S. I AM MAKING THE IRSH SODA BREAD ALONG WITH MY CORN BEEF AND CABBAGE. RECIPES AND HELPFUL HINTS YOU SEND US MAKE COOKING AND BAKING A PLEASURE.
GOD BLESS YOU ALL.
HI! Love your Living On a Dime website!! Can you add your Corn Beef Soup recipe to your site one day soon??? Thanks. Ruth
What’s in the seasoning packet? Does it come with the meat?
Most of the time they come with their own seasoning packet. If they don’t they may already be seasoned or you can just use a couple of tsp. pickling spice plus a bay leaf and peppercorns. You could use just bay leaf, peppercorns, mustard seed and allspice too.
I’m amazed that people still eat this menu for St. Patrick’s Day. Any suggestions for a more modern meal?
I’m nearly 50 and no one in my family will eat this (including myself!) We tried eating “all green food” for St. Pat’s when the kids were younger, but this has also fizzled out.
Thanks –
Not Irish from the Midwest
It is not surprising at all that people still eat this because it is a tradition. Even if it isn’t an Irish tradition it is here in the States. It would be like at Christmas time saying you can’t believe they still eat gingerbread men and candy canes and wanting something more modern. Most kids do usually out grow the eating all green foods at a certain age but it is usually fun for the kids while it lasts.
IMO roasting veggies separately in the oven produces a much better taste and texture than cooking with the meat in a crock pot or in top of stove . I brown the cabbage in a fry pan at high heat first then roast with other veggies. Drizzle with some balsamic vinegar mixed with a little brown sugar- yum!
I made the Irish Soda Bread today, it just came out of the oven!! Oh my can’t wait for the corned beef carrot, cabbage and potatoes to be done!! And for dessert I made a Lime jello poke cake!! ????☘️☘️☘️
I made this meal today and it was very delicious .I also made the horseradish sauce and this just tested perfect.Even my picky daughter loved it Thanks for the receipt
Don’t know what I did wrong this year, cooked it like every other year but it was really tough. We LOVE cabbage, so I had 4 heads, 2 green and 2 red, both where wonderful.
I love corned beef and cabbage etc. . I cannot seem to find a decent flavoured corned beef in any of our stores. I am wondering if anyone has a true Irish recipe that I can use to achieve a meal like my Irish mom used to make. She’s busy in heaven making it for all of our Irish descendants . I see a few sites that suggest using a packet and am wondering if someone has prepared ready made seasoning bags that can be boiled with the corned beef to help achieve a meal like Mom’s. I’d be first in the line-up for purchase of such and would buy enough to give as gifts to the rest of my family on Saint Patrick’s Day. Top’o the day to you❗️ Happiest St. Paddy’s Day ❤️??
Does anyone have a good crock pot recipe for Cornbeef and cabbage? Also which cut has the least fat?
Thanks you.
Hi Karen,
I used to always make it in the crockpot. You don’t need much water though – maybe half (or less) of what a recipe calls for. What I’ve found works for us, is to not use the extra packet seasoning but to use a can of condensed French Onion soup and a can of water. You can tinker with the recipe to taste. It does have to cook for a long time done this way.
The side sauce is very good. Now that we are “on to” Ruebens, I may turn the leftover sauce into Thousand Island Dressing.
Why the sour cream?
In all the Irish Soda bread recipes no one uses sour cream.
Can I leave it out?
Sheri there are many different recipes for everything. For example there are tons of chocolate chip cookie recipes and many have different type of ingredients those different ingredients cause them to have different flavors, texture etc. what you need to do is to pick the one that you like the best or works best for you. In this recipe if you leave out the sour cream it will change the flavor and the texture of it.
My own favorite soda bread recipe involves cutting in butter instead of using buttermilk. This is a sweeter version which is unreal out of the oven with tons of butter.
4 cups unsifted regular all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon soda
1/4 cup sugar
1/4 cup butter or margarine
1 egg
1 3/4 cups buttermilk
2 cups raisins (could add more; could use currants instead)
1.5 tablespoon caraway seeds
Combine in a large bowl the flour, salt, baking powder, soda, sugar, raisins, and caraway. Add butter or margarine, and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2 to 3 minutes. Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. With a sharp knife, cut crosses on tops of loaves, about 1/2 inch deep in the middle. Bake in 375 oven for 35 to 40 minutes. Makes 2 loaves.