This Saint Patrick's Day, put your culinary skills to the test by preparing some traditional Irish dishes from scratch or whipping up a quick and easy dinner in a pinch. You are extremely lucky to have access to these excellent St. Patrick's Day recipes, which encompass everything from beginnings to sweets. These dishes cover the holiday in its entirety, from breakfast to dinner.




5 pounds of Corned Beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs of fresh thyme
2 bay leaves
12 ounces stout 
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter


Rinse the corned beef and put it into a heavy soup pot. 
Make a bouquet garni (herbs tied together with string) with the garlic, peppercorns, thyme and bay leaves and add to the pot. 
Stir in the stout, stock, and enough water to cover the beef by 2 inches. 
Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. 
Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 18 minutes.
Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons of butter over medium heat. 
Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. 
Add the cabbage to the onion mixture and toss to coat well with the butter. 
Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. 
Serve your favorite way!


Irish Beef Stew with Irish Stout

Yield: 4-6 servings


  • 4 tbsp plain flour (corn starch if you want it to be gluten-free)
  • 1 ½lb stew beef, trimmed and cut into chunks
  • 1 tsp chopped fresh thyme
  • 2 onions, diced
  • 2-3 large carrots, sliced
  • 1 ½ cups beef stock (from a stock cube is fine)
  • 1 cup of Irish Stout (omit for gluten-free and increase beef stock by 1 cup)
  • dash of Worcestershire sauce
  • 2 lbs even-sized peeled potatoes
  • 3 tbsp (1 ½ oz) Irish Butter
  • salt and pepper

Directions: Coat beef with corn starch. Brown stew beef in a pot with butter and onions. Add carrots, thyme, potatoes, stock, stout, and Worcestershire sauce. Bring to a boil. Simmer for 1 1/2-2 hours until beef is tender. Add salt and pepper to taste.


Irish Soda Bread

This Irish soda bread makes a great breakfast treat. Or omit the raisins and sugar, and add caraway seeds for bread that is perfect for dinner.

Yield: 4-6 servings


  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • 1 cup 1% buttermilk
  • 1 cup raisins ( soften in water first)


Preheat the oven to 375.
Whisk dry ingredients in a large bowl. Slowly add buttermilk, stirring until a soft dough is formed.
Add raisins, and lightly knead the dough on a floured surface for about a minute. Form into a round, slightly flattened shape.
Place dough on a cookie sheet covered with parchment paper.
Using a sharp knife, make a cross on the top of the dough, about ½-inch deep. Bake until golden brown, about 40 minutes.


Irish Coffee

Make waking up early for a St. Patrick’s Day parade a little easier with an Irish coffee before you head out.

Yield: 2 servings

1. Make a pot of strong-brewed coffee. We recommend using a dark roast coffee, like French roast.
2. While the coffee brews, in a small bowl, beat 1/4 cup of heavy whipping cream and 1 teaspoon of green creme de menthe with a hand mixer until the mixture has thickened.
3. Divide 2 teaspoons of sugar and 2 ounces of Irish whiskey between two coffee mugs. Top the mugs with coffee then gently spoon on the whipped cream, allowing it to float.