24 St. Patrick's Day Recipes, From Corned Beef and Cabbage to Irish Soda Bread (2024)

FAQs

What are the best St. Patrick's Day recipes? ›

Corned beef and cabbage is not the national dish of Ireland. You would not eat this dish on St. Patrick's Day in Dublin. It is usually only eaten around the religious holiday in the US.

Catholics are obligated to not consume meat on Fridays during Lent, per the Catholic Bishops of the United States order. However, in certain coincidental circ*mstances -- such as St. Patrick's Day falling on a Friday in Lent -- the Diocesan Bishop has the authority to grant allowance from the Catholic obligation.

When it comes to dinner on St. Patrick's Day, the most popular meal is corned beef and cabbage—often accompanied by a green beer or two. The boiled dinner and its liquid accompaniment dominate the menu of Irish bars and restaurants up and down the country on March 17, and many home cooks serve the dish, too.

That might mean corned beef and cabbage, the standout dish stateside, or a lamb or beef stew—the entrées those in the Emerald Isle are most likely to eat on March 17. Perhaps you'd prefer bangers and mash or a Guinness pie packed with beef? Create your St.

Irish stew: This is the dish Irish people are most likely to roll out for St. Patrick's Day celebrations. Hearty chunks of lamb are slow-cooked in a rich gravy with onion, potatoes, carrot and parsley. Coddle is a traditional Dublin stew with sausages, onion, potato and bacon – or rashers as they're known locally.

Leprechauns are 100% carnivorous and will eat almost any meat that they can find. The leprechaun's highest craving of food is leprechaun eggs, with humans being their second favourite, as well as their most common source of food. Leprechauns are unique in the way their reproduction cycle works.

The Reuben sandwich — that famous combination of corned beef, sauerkraut, Swiss cheese, rye bread and Thousand Island dressing — wasn't invented in Ireland, nor by an Irish cook, according to the most prevalent accounts (one credits a hotel in Omaha, Nebraska; another a deli in New York City).

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.

What animal is corned beef from? ›

In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)

On a positive note, each serving of corned beef and cabbage provides 80 percent of the daily recommended intake of vitamin A, which provides antioxidant benefits. A significant amount of vitamin C, another antioxidant, also is found in the combination.

Patrick's Day, dioceses say. In the Catholic faith, eating meat is generally not allowed on Fridays during lent, but bishops across the area are making an exception this Friday because it's St. Patrick's Day.

In years past, Catholics were given the OK to eat meat on St. Patrick's Day when it landed on a Lenten Friday. But in 2017, the last time St. Patrick's Day fell on a Friday, the archdiocese left allowing dispensation up to individual parish priests.

McManus has granted a “dispensation from the rule of abstinence on Friday, March 17, 2023,” he announced in Friday's Catholic Free Press, meaning Catholics can eat the corned beef.

The traditions of St. Patrick's Day in America are well known. We wear green, attend parades, and eat corned beef and cabbage.

Bangers and mash is a quintessential British dish of sausage and mashed potatoes, typically served with onion gravy. It's roots extend to Ireland where you'll find the dish in many local pubs. I found “Irish Style Banger Sausages” at my whole foods and knew I had to try them out.

Why Is It Called Corned Beef? It's actually pretty simple — corned beef got its name from the dry curing process used to preserve the meat. A slice of beef was covered in “corns” (large, coarse pellets of salt), which would draw out the moisture and prevent the growth of bacteria.