Three Irish Meals to Savour on St Patrick’s Day

St Patrick’s Day on March 17th is a celebration of Irish culture, and nothing brings the spirit of the Emerald Isle to life like traditional meals. From hearty dinners to comforting breakfasts, these dishes—Corned Beef and Cabbage, The Irish Fry, and Irish Soda Bread—are staples that warm the heart and honour Ireland’s culinary heritage. Here’s a quick dive into each, complete with simple recipes to try at home.

Popularised many years ago by Irish immigrants in the U.S. looking for an affordable substitute for traditional bacon, Corned Beef and Cabbage has become a staple meal on St Patrick’s Day. To make it, place a 2-3 kg corned beef brisket in a pot, cover with water, and boil. Simmer for 2.5-3 hours, skimming foam. Add one head of Cabbage (wedged), four carrots (chopped), and six potatoes (quartered) for the last 30 minutes. Season with a spice packet, if you have one, or add bay leaves and peppercorns. Slice beef against the grain, serve with veggies and drizzle with broth.

The Irish Fry, a full breakfast, is a morning tradition featuring fry-ups from the pan. Fry two rashers of bacon and two sausages over medium heat until golden. Add one sliced black pudding, one white pudding, and two eggs, cooking until the eggs are sunny-side-up – grill one tomato (halved) and two slices of Irish soda bread. For the ultimate Irish start to the day, serve this hardy dish with a knob of butter and a strong cup of tea.

Irish Soda Bread, a rustic loaf, rises from baking soda and buttermilk, perfect for sopping up stews. Preheat your oven to 200°C. Mix four cups of plain flour, one tsp baking soda, one tsp salt, and one tbsp sugar in a bowl. Stir in one and three-quarter cups of buttermilk to form a sticky dough. Knead lightly, shape into a round and cut a cross on top. Bake on a floured tray for 40 minutes until golden. Cool slightly, then slather with butter for a St Patrick’s Day treat. Sláinte!

Simple Recipe for Corned Beef and Cabbage

Corned Beef and Cabbage, especially beloved on St Patrick’s Day, bring hearty comfort. Here’s an easy recipe to make it at home:

• Ingredients (Serves 4-6):
  • 2-3 kg corned beef brisket (with spice packet, if included)
  • One head of Cabbage sliced into a half-dozen wedges.
  • Four large carrots peeled and cut into two-inch pieces.
  • Six medium potatoes, peeled and quartered
  • One onion, peeled and halved
  • Water (to cover)
  • Optional: two bay leaves, one tsp mustard seeds, one tsp black peppercorns (if no spice packet)
• Instructions:
  1. Place the corned beef in a large pot, add the onion, and submerge it in about 8-10 cups of water until completely covered.
  2. Add a spice packet or mix of bay leaves, mustard seeds, and peppercorns. Bring to a boil over high heat.
  3. Reduce to a low simmer, removing any foam from the surface. Cover and cook for two and a half to three hours or until the beef is tender when pierced with a fork.
  4. Add in your potatoes and carrots and cook for fifteen minutes. Then add the cabbage wedges and simmer for another fifteen minutes until the vegetables are soft.
  5. Remove the beef to a cutting board, slice against the grain into half-inch pieces, and arrange on a platter with the vegetables.
  6. Spoon some cooking broth over the dish for extra flavour, and serve hot with mustard or horseradish on the side.

This straightforward recipe delivers tender, flavorful corned beef with perfectly cooked veggies in about 3.5 hours, making it a St Patrick’s Day must-have!

Simple Recipe for The Irish Fry

The Irish Fry is a hearty breakfast staple, perfect for starting St Patrick’s Day with a burst of flavour. Here’s a straightforward recipe to whip it up at home:

• Ingredients (Serves 2):
  • 4 rashers of bacon
  • 4 sausages (Irish or pork)
  • 2 slices of black pudding
  • 2 slices of white pudding
  • 2 eggs
  • 1 tomato, halved
  • 4 slices of Irish soda bread (or toast)
  • Butter (for spreading)
  • Oil or butter (for frying)
• Instructions:
  1. Moderately heat a large frying pan and add a teaspoon of oil or a knob of butter.
  2. Fry the bacon rashers for 3-4 minutes each side until crispy, then remove and set aside.
  3. Add the sausages to the skillet, cooking for 8-10 minutes, turning occasionally, until golden brown. Set aside with the bacon.
  4. Fry the black and white pudding slices for 2-3 minutes per side until crisp, then remove.
  5. In the same skillet, fry the tomato halves, cut side down, for 2-3 minutes until softened.
  6. Break your eggs into a frying pan and cook for 2-3 minutes until the whites set but the yolks remain runny (or to your liking).
  7. Toast the Irish soda bread slices or fry them lightly in the skillet, then spread with butter.
  8. Arrange everything on a warm plate—bacon, sausages, puddings, eggs, tomato, and bread—and serve immediately with a strong cup of tea. Enjoy the Irish way!

This no-fuss recipe brings the authentic taste of an Irish fry-up to your table in under 20 minutes!

Simple Recipe for Irish Soda Bread

Irish Soda Bread is a rustic, quick bread that’s a St Patrick’s Day essential, known for its hearty texture and tangy flavour, thanks to the magic of baking soda and buttermilk. Here’s an easy recipe to bake your own:

• Ingredients (Makes one loaf):
  • Four cups plain flour (plus extra for dusting)
  • One tsp baking soda
  • One tsp salt
  • One tbsp sugar (optional, for a touch of sweetness)
  • One and three-quarter cups buttermilk (or 1¾ cups milk mixed with 1 tbsp lemon juice, left to sit for 5 minutes)
• Instructions:
  1. With your oven at 200°C, lightly flour a baking tray.
  2. Whisk the flour, baking soda, salt, and sugar in a large bowl.
  3. Make a well in the centre and pour in the buttermilk. Using a spatula, stir until you form a sticky dough.
  4. Place the dough onto a flour-dusted surface and knead gently for about 30 seconds—just enough to shape it into a ball (don’t over-knead!).
  5. Form the dough into a round loaf, place it on the tray, and flatten it slightly. Cut a deep cross on top to help it cook evenly, and let the “fairies out,” as tradition says.
  6. Bake for 35-40 minutes until the loaf goldens, sounding hollow when tapping.
  7. Let the bread stand for around 10 minutes. Slice and serve warm with a generous dollop of butter.

This simple recipe yields a crusty, tender loaf in under an hour, perfect for pairing with your St Patrick’s Day feast or a steaming cup of tea!