Hearty Corned Beef Salad – A Mid-Century St. Patrick’s Day Recipe Test - Mid-Century Menu (2024)

FAQs

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

» Food and Drink

Traditional Irish foods like corned beef and cabbage, Boxty, and Irish soda bread, are often served on Saint Patrick's Day. Drinking green beer or Guinness on St. Patrick's Day is also a popular tradition. People drink a lot of Guinness on this holiday!

"Slow-cooked beef stews or lamb stews are probably the most popular, served with colcannon, which is butter mashed potatoes with cabbage folded through, it's real Irish soul food," she says. McKenna, who grew up in Cork and now calls Dublin home, admits she's never had green beer, but would give it a try.

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.

The top five accompaniments for a corned beef sandwich include tangy pickles, fresh and crunchy coleslaw, crispy potato chips or French fries, flavorful potato salad, and a cup of soup, such as tomato or vegetable.

The Americans particularly those that think of themselves as Irish-Americans eat corned beef and cabbage on St. Patrick's day, a tradition that does not exist in Ireland. The Irish might have a nice Ulster Fry, Soda Bread, Scones or an Irish Stew with Colcannon.

So it was the Irish-American consumption of corned beef that initiated its association with Ireland and the holiday of St. Patrick's Day. And as for pairing cabbage with corned beef, it was simply one of the cheapest vegetables available to Irish immigrants, so it was a side dish that stuck.

Beef, corned or otherwise, wasn't often eaten in ancient Ireland because the cow was considered a symbol of wealth in the Gaelic religion. While the Irish enjoyed dairy products (which didn't require the slaughtering of the animal), beef was often reserved for royalty.

Do real Irish eat corned beef and cabbage? ›

Since this meal is typically only eaten on St. Patrick's Day, most of us assume it is a traditional Irish dish. But guess what lads and lassies: Corned beef and cabbage did not originate from Ireland — and the meal isn't actually Irish at all. Corned beef is a cut of meat similar to brisket that has been salt-cured.

Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century.

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.)

» Type of Cuts

While beef is the common meat source for corned beef and pastrami, they have different types of cuts. Usually, brisket is used for corned beef. It is the lower area of a cow's chest. Meanwhile, brisket for pastrami comes from the beef plate, shoulder, or cow's naval area.

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.

Patrick's Day observes of the death of St. Patrick, the patron saint of Ireland. The holiday has evolved into a celebration of Irish culture with parades, special foods, music, dancing, drinking and a whole lot of green.