This St Patrick’s Day food classic features tender corned beef, buttery potatoes, sweet carrots, and cabbage simmered to perfection. It’s a hearty, comforting meal perfect for celebrating March 17 with traditional Irish-American flavors.
3 lb corned beef brisket with spice packet
10 cups water
1 small onion, quartered
3 cloves garlic
1 lb baby potatoes, halved
4 large carrots, sliced
1 small green cabbage, cut into wedges
2 bay leaves
1/2 tsp black pepper
Optional: fresh parsley for garnish
1. Place corned beef, spice packet, water, onion, garlic, bay leaves, and pepper into a large pot or Dutch oven.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 2½–3 hours until fork-tender.
3. Add potatoes and carrots to the pot and cook for 15 minutes.
4. Add cabbage wedges and simmer for an additional 10–15 minutes until tender.
5. Remove corned beef from the pot and rest for 10 minutes before slicing against the grain.
6. Serve sliced corned beef with vegetables and ladle some cooking broth over the top.
7. Garnish with parsley if desired and serve warm.
This St Patrick’s Day food recipe is best enjoyed fresh but keeps well for leftovers.
Serve with Irish soda bread or mustard sauce for a classic holiday plate.
Leftovers make excellent corned beef hash the next day.
Find it online: https://www.broodrecipes.com/st-patricks-day-food/