The Myth of Corned Beef and Cabbage

It’s sad, but true. The corned beef and cabbage that we all love so much is not a traditional Irish dish. In fact, the entire raucous celebration that we’ve come to know as St. Patrick’s Day actually has its roots in the United States. Irish soldiers serving the English military started the party in 1762 when they marched through New York City on March 17th.

Like St. Patrick’s Day parades, the corned beef and cabbage dish also became popular in the United States. In the late 19th century, Irish immigrants in New York City’s Lower East Side substituted the more traditional bacon-like meat for the cheaper corned beef that they bought from their Jewish neighbors. So whether you want to stick to the favorite dish that you’ve come to expect each year on March 17th or return to something more native to the Emerald Isle, these recipes have you covered:

Corned Beef and Cabbage:
Makes 5 servings


  • 3 pound corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Recipe via:

Dublin Coddle:
Makes 4-6 servings

  • 1.5 pints of water
  • 8 thick slices of ham cut into chunks
  • 8 pork sausages cut into thick slices
  • 2 large onions, peeled and sliced
  • 1.5 pounds potatoes peeled and sliced
  • Salt and pepper
  • 2 heaped tablespoons fresh chopped parsley
  • Fresh chopped parsley for garnish


1. Set oven to 300 degrees.

2. Bring the water to the boil in a saucepan, then add the ham and sausages and cook for 5 minutes. Drain well, reserving the cooking liquid.

3. Place the ham and sausages and chopped parsley and pour over just enough cooking liquid to cover.

4. Cover with a piece of buttered greaseproof paper, put on the lid and cook for 1-1.5 hours or until the liquid is greatly reduced and the vegetables cooked but not mushy.

5. Serve with the chopped parsley to garnish and hot buttered soda bread on a side plate.

Recipe via: