St. Patrick’s Day Dinner (Corned Beef & Cabbage and Irish Soda Bread)


I don’t remember where I found these recipes. I cut them from a magazine years ago and unfortunately I trimmed all evidence of which magazine it was from. The article was about a man named Patrick who hosted a large party every St. Patrick’s Day and prepared this meal. I think it might have been Sunset Magazine but I’m not sure, just let it be known I tried to give credit to whoever deserves it. I did not make up these recipes, that’s the point.

For our family of 4 (with an occasional guest or two) I make the amount for 12 people because we love the leftovers, including Grilled Reubens. If we have an actual dinner party (up to 12 people usually) I make the amount for 25. I’ve never tried to cook for 50 people, that’s just crazy!  So I will not include the directions for that amount.

Patrick’s Corned Beef & Cabbage


For 12; For 25

  • 1 3/4 lb.; 3 1/2 lb.  Onions
  • 2 1/2 lb.; 5 lb.  Carrots
  • 6 lb.; 12 lb.  Corned Beef*
  • 1 c.; 2 c.  Malt Vinegar
  • 6 oz.; 12 oz.  Irish Stout
  • 1 Tbsp.; 2 Tbsp.  Mustard Seed
  • 1 Tbsp.; 2 Tbsp.  Coriander Seed
  • 1/2 Tbsp.; 1 Tbsp.  Black Peppercorns
  • 1/2 Tbsp.; 1 Tbsp.  Dill Seed
  • 1/2 Tbsp.; 1 Tbsp.  Whole Allspice
  • 2; 4  Dried Bay Leaves
  • 3 lb.; 6 lb.  Cabbage, rinsed
  • 2 1/2 lb.; 5 lb.  Small (2 in.) thin-skinned potatoes
  • 1/3 cup; 2/3 cup  Coarse-grain mustard
  • 1/3 cup; 2/3 cup  Dijon mustard

*Brisket, which is fattier and more succulent and flavorful – what we prefer – or round, which is leaner but can be dry, spiced or unspiced.

To serve 12, use a 14-20 quart pan, for 25 use 2 pans (14-20 quart each).

Coarsely chop enough onions and carrots to make 1 cup each (1 cup each for 12, 2 cups each for 25) and place in the bottom of each pan. Place corned beef with liquids and seasoning packets in appropriate pans, cutting to fit in one layer. Add vinegar, stout, spices, and bay leaves. Add enough water to just cover beef. Cover and bring to a boil over high heat (20-30 minutes). Simmer until meat is tender when pierced, 2 1/2 – 3 hours.

Meanwhile, cut remaining onions into wedges (leave part of stem intact so the wedges hold together after cooking). Cut remaining carrots into 2-inch lengths, half lengthwise if they are large. Cut cabbages into wedges (serving size) leaving core intact so they hold together after cooking. Scrub potatoes.

Add onions, carrots and potatoes to tender beef, place cabbage on top. Cover and return to simmer until cabbage is tender when pierced, 15-20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes, cover with foil and place in warm oven. Using tongs and a slotted spoon, remove beef to cutting board. Cut off and discard fat. Slice meat across the grain (thinner if you plan to use in sandwiches later). Wrap with foil and place in oven with veggies while the last minutes preparations are made. Serve with mustards and black and tans (stout and lager layered in a glass) or your favorite beer (we like Newcastle even if it is English instead of Irish:)

Click ‘more’ to get the Irish Soda Bread recipe.

Irish Soda Bread

(Be sure to double this recipe if you have more than 6 people or plan to have leftovers.)


  • 3 cups All-purpose flour
  • 3 Tblsp. Sugar
  • 1 tsp. Baking Soda
  • 3/4 Salt
  • 9 Tblsp. Butter
  • 1/3 cup Dried Currants
  • 1 cup Buttermilk (for dough)
  • 1 1/2 Tblsp. Buttermilk (for brushing on top)
  • (recipe calls for 1/2 cup golden raisins and 1 Tblsp. caraway seeds but I never add them)

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, soda, and salt. Mix with a wire whisk. Cut in butter with a pastry blender or rub with fingers until fine crumbs form. Mix in currants (and raisins and caraway seeds if you like them). Add the buttermilk all at once and stir just until combined.

Pour out onto floured surface and gently knead until it is smooth (about 10-15 turns). Divide in half and form two rounds pat or roll into a flat round (about 2 inches thick). Place on a 12×15  in baking sheet lined with parchment paper (or greased). Use a sharp knife to cut a cross about 1/4 inch deep across the top. Brush with remaining buttermilk. Bake in a 375 degree oven until deep golden, 30-35 minutes. Serve warm with butter. Cut into wedges. Use in a day or two or freeze.


9 responses »

  1. Pingback: St. Patrick’s Day Dinner (Corned Beef & Cabbage and Irish Soda Bread) (via TJ Talks and talks and talks….) | TJ Talks and talks and talks….

  2. Hi. these recipes are from the a 1994 Sunset magazine. I too saved these and love all the recipes. I unfortunately lost a few and hope you may have them. I cant find the shortbread and colcannon recipe that went with the corned beef. If you have this, would you mind passing it on to me. I would really appreciate it. Many Thanks, Jenny

  3. Thank you so much–you saved our day! I used this Sunset Magazine recipe for my family every year. It has become our ‘family recipe.’ But today I couldn’t find it and was panicking, until I found your site. We raise our glasses to you in gratitude, as this is the hands-down most flavorful corned beef dinner in existence. IIRC, there was also a colcannon recipe included, but we never did make that, either.

  4. Thank you so much for posting these recipes! I have packed my cookbooks and this is one of my all time favorite St. Patrick’s Day Feasts! I loved that he broke it up in to number of guests, that was so helpful!! I have made these recipes for years and even had a small cafe and we served these recipes to my guests and they loved them. My favorite is the Colcannon…so YUMMY!! I was sad because I thought I wouldn’t be able to make this this year!! Thank you…Thank you…Thank you!!!!

    • You are quite welcome Beti. I’m glad you found this post. What a fun coincidence that you have been using the same recipe for years!

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