35 Must Have St. Patrick's Day Recipes (2024)

FAQs

What is a good menu for St Patrick's day? ›

In Ireland, St. Patrick's Day is a national holiday that celebrates the country's patron saint with parades, festivals and live music. The pubs are open and will be serving their standard fare — shepherd's pie (filled with lamb) and cottage pie (with beef), stews and seafood chowders.

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.

Corned Beef and Cabbage

Though families across the globe prepare this dish every St. Patrick's Day, the truth is that the dish originated in Ireland as bacon and cabbage. It wasn't until Irish immigrants in America substituted bacon for corned beef in the 19th century that the dish became what it's known as today.

Throughout history, plentiful and nutrient-rich cabbage has been a mainstay in Ireland. Ina Garten's Sauteed Cabbage celebrates this sturdy vegetable, by sauteing it simply with butter, salt and pepper. Get more ways to ring in St. Patrick's Day right here.

One of the most popular and iconic Irish foods is undoubtedly the traditional Irish stew. This hearty dish typically consists of tender chunks of meat (such as lamb or beef), potatoes, onions, carrots, and sometimes other vegetables like celery or parsnips.

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.

Patrick's Day, people turn to their dictionary to look up Erin go bragh, which means “Ireland forever.” The original Irish phrase was Erin go brách (or go bráth), which translates literally as “Ireland till doomsday.” It's an expression of loyalty and devotion that first appeared in English during the late 18th-century ...

Is there a traditional St. Patrick's Day meal? ›

We've all come to know and love the traditional Irish foods eaten on St. Patrick's Day. You know the menu: corned beef, cabbage and potatoes.

Believed to have been a staple of Irish cuisine since around the year 1800, heart-warming homemade stew remains a firm favourite to this day. To many across the country, Irish stew is the national dish of Ireland. The methods and flavour of an Irish stew vary from person to person and have evolved over the years.

In the United States, Catholics are obliged to skip meat only on the Fridays during Lent. Any other day, eating meat is fine. Unless the rule is changed, St. Patrick's Day does not excuse from the no-meat rule if the holiday falls on a Friday.

Cupich opted not to grant a general dispensation, but did say that Catholics “who find themselves at an event where meat is served in celebrating St. Patrick” may partake, as long as they performed another act of penance or “a significant act of charity that benefits the poor.”

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

1. Roasted vegetables: Roasted carrots, parsnips, potatoes, or Brussels sprouts make flavorful and hearty side dishes that complement the savory flavors of corned beef. 2. Mashed potatoes: Creamy mashed potatoes are a classic accompaniment to corned beef, providing a comforting and satisfying addition to the meal.

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.

It was originally used as a substitute for bacon by Irish-American immigrants in the late 1800's. Irish immigrants living in New York learned about corned beef from their Jewish neighbors. They found the meat was cheaper and had a similar taste and texture to bacon. So a tradition was born.