24 St. Patrick's Day Recipes, From Corned Beef and Cabbage to Irish Soda Bread (2024)

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What are the best St. Patrick's Day recipes? ›

Patrick's Day fell on a Friday, the vast majority of Catholic bishops in the United States issued a general dispensation, saying it was OK for faithful Catholics to indulge in some corned beef in honor of the saint who introduced Christianity to Ireland.

Our association with corned beef as traditional Irish fare can be traced back to the 19th century and the Irish immigration to the U.S. While the newly immigrated Irish were used to eating salt pork back at home, its nearest counterpart, bacon, was prohibitively expensive in the U.S.

The most traditional St. Patrick's Day food is corned beef and cabbage. However, shepherd's pie often comes in as a close second.

The traditions of St. Patrick's Day in America are well known. We wear green, attend parades, and eat corned beef and cabbage.

Patrick's Day, dioceses say. In the Catholic faith, eating meat is generally not allowed on Fridays during lent, but bishops across the area are making an exception this Friday because it's St. Patrick's Day.

Typical fare for St. Patrick's day is corned beef or smoked corned beef also known as pastrami.

The venerable practice of abstaining from eating meat on Fridays is one of the oldest traditions in the Church, extending all the way back into the first century, recognizing Christ's sacrifice on the cross. The relevant law for our discussion, though, begins with the 1917 Code of Canon law.

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.)

Irish bacon is traditionally made from the back of the pig as opposed to the pork belly commonly used in American bacon. In this sense it is more similar to Canadian bacon; both Canadian and Irish bacon are referred to as back bacon but the Irish variety has more fat and often cut into a round shape.

Why is corned beef pink? ›

Corned beef may still be pink in color after cooking. The pink color is from nitrites used in the curing process and tends to affect the meat color. This does not mean the meat is not done - check the internal temperature with a thermometer!

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland. Within the dish are many of the ingredients synonymous with the island, potatoes being one of the most recognized.

Representative dishes include Irish stew, bacon and cabbage, boxty, brown bread (as it is referred to in the South) or soda bread (predominantly used in Ulster), coddle, and colcannon.

A Toast to Tradition: Beer Reigns Supreme

Patrick's Day. Over one-third (36%) of celebrators raised a glass in honor of the holiday, with beer emerging as the beverage of choice for 70% of those who purchased alcohol. Spirits and wine followed closely behind, with 34% and 29% of celebrators indulging.