50+ Delicious St. Patrick’s Day Corned Beef Recipes for Perfect Feast

St. Patrick’s Day is a time for celebration, and one of the most iconic dishes to enjoy during this festive occasion is corned beef.

Whether you’re hosting a big party or simply looking to enjoy a hearty meal with your family, corned beef is the perfect star of the show.

From classic, comforting meals like corned beef and cabbage to creative twists such as corned beef tacos and corned beef flatbreads, there’s no shortage of ways to enjoy this delicious, savory dish.

In this article, we’ve compiled over 50 mouthwatering corned beef recipes that will elevate your St. Patrick’s Day feast.

Whether you love a good casserole, a hearty stew, or an inventive sandwich, you’ll find something here to inspire your holiday menu.

So, grab your apron, and let’s dive into these 50+ corned beef recipes that will bring joy to your celebration!

50+ Delicious St. Patrick’s Day Corned Beef Recipes for Perfect Feast

This collection of over 50 St. Patrick’s Day corned beef recipes is sure to give you plenty of inspiration for your holiday feast.

Whether you prefer the traditional flavors or enjoy experimenting with new and unique twists, there’s a recipe here to suit every taste.

The beauty of corned beef lies in its versatility – it pairs perfectly with vegetables, breads, and even in creative dishes like quesadillas or tacos.

So, whether you’re making a simple corned beef hash for breakfast or a savory corned beef stew for dinner, you’ll be sure to enjoy a festive meal that’s both delicious and satisfying.

Make this St. Patrick’s Day unforgettable with these incredible recipes and share the luck of the Irish with your loved ones!

Classic St. Patrick’s Day Corned Beef and Cabbage

Corned beef and cabbage is the quintessential dish to celebrate St. Patrick’s Day. The tender corned beef, paired with flavorful cabbage and vegetables, makes for a hearty and satisfying meal. The slow-cooked meat soaks up all the spices, while the cabbage softens beautifully, creating a delicious harmony of flavors.

Ingredients:

• 4 lbs corned beef brisket
• 10 cups water
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp mustard seeds
• 1/2 tsp crushed red pepper flakes
• 6 medium potatoes, peeled and halved
• 5 carrots, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges

Method:

1. In a large pot, combine the corned beef, water, onion, garlic, peppercorns, bay leaves, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for about 2 hours, or until the corned beef is tender.
3. Add the potatoes and carrots to the pot. Continue simmering for another 30 minutes, or until the vegetables are tender.
4. Add the cabbage wedges to the pot and cook for an additional 20 minutes, until the cabbage is soft and the corned beef is fork-tender.
5. Remove the corned beef from the pot and let it rest for a few minutes. Slice the corned beef against the grain.
6. Serve the sliced corned beef with the cooked vegetables.

This classic recipe is perfect for St. Patrick’s Day gatherings. The corned beef remains moist and flavorful, while the vegetables add a light contrast. The cooking liquid is packed with spices, infusing everything with a rich, savory flavor that’s ideal for this festive occasion.

Corned Beef Hash with Poached Eggs

A delicious twist on the traditional St. Patrick’s Day corned beef dish, this corned beef hash is a hearty and comforting breakfast or brunch option. The crispy potatoes and savory corned beef, topped with poached eggs, create a delightful combination that’s sure to start your day off right.

Ingredients:

• 2 cups leftover corned beef, chopped
• 4 medium potatoes, peeled and diced
• 1 onion, diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley, for garnish

Method:

1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, turning occasionally, until golden brown and tender.
2. Add the onion to the skillet and cook for another 3 minutes until softened.
3. Stir in the chopped corned beef, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until the corned beef is heated through and slightly crispy on the edges.
4. While the hash is cooking, poach the eggs in a separate pot of simmering water. Poach for about 3-4 minutes for runny yolks, or longer for firmer yolks.
5. Divide the corned beef hash among plates and top each serving with a poached egg. Garnish with fresh parsley and serve immediately.

Corned beef hash is a versatile dish that can be enjoyed at any time of day, but it’s especially satisfying for a St. Patrick’s Day breakfast or brunch. The crispy potatoes, tender corned beef, and rich poached eggs come together in a comforting and flavorful way, perfect for a festive meal.

Corned Beef Reuben Sandwich

The Reuben sandwich is a popular and flavorful way to use leftover corned beef, especially after a St. Patrick’s Day feast. With layers of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all piled between two slices of crisp rye bread, it’s an irresistible treat.

Ingredients:

• 8 slices rye bread
• 1 lb corned beef, sliced
• 1 cup sauerkraut, drained and squeezed dry
• 8 slices Swiss cheese
• 1/4 cup Russian dressing
• 2 tbsp butter, softened

Method:

1. Preheat a griddle or skillet over medium heat. Butter one side of each slice of rye bread.
2. On the unbuttered side of 4 slices of bread, spread a generous amount of Russian dressing.
3. Layer each with 2 slices of Swiss cheese, followed by a portion of corned beef, and top with sauerkraut.
4. Place the remaining slices of bread on top, buttered side up.
5. Grill the sandwiches in the skillet for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove the sandwiches from the skillet and slice them in half. Serve hot.

The Reuben sandwich is the ultimate St. Patrick’s Day comfort food. The combination of tender corned beef, tangy sauerkraut, creamy dressing, and melted cheese makes each bite a delightful balance of flavors. Perfect for lunch or a late-night snack, it’s a fun and delicious way to enjoy the festive holiday.

Corned Beef and Potato Soup

This hearty and comforting corned beef and potato soup is a great way to enjoy the flavors of St. Patrick’s Day in a bowl. With chunks of tender corned beef, creamy potatoes, and a rich broth, it’s a satisfying dish that is perfect for cold weather or when you’re craving something cozy.

Ingredients:

• 2 tbsp butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 medium potatoes, peeled and diced
• 2 cups cooked corned beef, chopped
• 1 tsp thyme
• 1 tsp black pepper
• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped
• Salt to taste

Method:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the chicken broth, diced potatoes, and thyme to the pot. Bring to a boil, then reduce the heat to simmer. Let the potatoes cook for about 15 minutes, or until they are fork-tender.
3. Stir in the corned beef and black pepper, and simmer for an additional 5 minutes.
4. Pour in the heavy cream, stir, and continue cooking for another 2-3 minutes to warm through. Taste and adjust the seasoning with salt, if necessary.
5. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This soup is the perfect way to use leftover corned beef, giving it a new life in a rich, creamy broth. The potatoes add a comforting texture while the corned beef infuses the soup with flavor. It’s a great choice for a St. Patrick’s Day meal that’s both filling and delicious.

Corned Beef and Cabbage Rolls

If you’re looking for a unique twist on the classic corned beef and cabbage, these corned beef and cabbage rolls offer a fun and portable way to enjoy the traditional dish. Stuffed cabbage leaves with corned beef, rice, and vegetables, baked in a savory tomato sauce, make for a delicious and satisfying meal.

Ingredients:

• 8 large cabbage leaves, blanched
• 2 cups cooked corned beef, chopped
• 1/2 cup cooked rice
• 1/2 onion, finely chopped
• 1/4 cup carrot, grated
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 cup tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the chopped corned beef, cooked rice, onion, grated carrot, garlic powder, thyme, salt, and pepper until well combined.
3. Place about 2 tablespoons of the corned beef mixture in the center of each cabbage leaf. Roll the cabbage leaf tightly around the filling, folding in the sides as you go, to create a secure roll.
4. Arrange the cabbage rolls seam-side down in a baking dish.
5. In a separate bowl, combine the tomato sauce and beef broth, then pour over the cabbage rolls.
6. Cover the baking dish with foil and bake for 45 minutes, or until the cabbage is tender and the flavors have melded together.
7. Serve the cabbage rolls hot, with extra tomato sauce or broth if desired.

These corned beef and cabbage rolls are a creative way to enjoy the flavors of St. Patrick’s Day in a new form. The cabbage wraps hold the filling together, creating a perfect bite of savory corned beef and vegetables, while the tomato sauce adds a rich and tangy layer of flavor. This recipe is a great way to feed a crowd and adds a little extra flair to the holiday table.

Corned Beef Sliders with Mustard Sauce

If you’re looking for an easy and delicious way to serve corned beef at a St. Patrick’s Day party, these corned beef sliders with mustard sauce are the perfect option. Served on soft slider buns with tangy mustard sauce and melted cheese, they make for a fun and flavorful finger food.

Ingredients:

• 12 slider buns
• 1 lb corned beef, sliced thin
• 6 slices Swiss cheese
• 1/2 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp butter, melted
• Fresh parsley, for garnish

Method:

1. Preheat your oven to 350°F (175°C). Arrange the slider buns on a baking sheet and set aside.
2. In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and apple cider vinegar to make the mustard sauce.
3. Spread a layer of mustard sauce on the bottom half of each slider bun.
4. Layer the corned beef slices on the buns, followed by a slice of Swiss cheese. Top with the other half of the buns.
5. Brush the tops of the buns with melted butter and bake in the oven for about 10 minutes, or until the buns are golden and the cheese has melted.
6. Remove the sliders from the oven and garnish with fresh parsley before serving.

These corned beef sliders are perfect for a St. Patrick’s Day party or gathering. The combination of tender corned beef, melted Swiss cheese, and tangy mustard sauce creates a flavor-packed bite, while the slider buns make them easy to serve and enjoy. They’re a fun and delicious way to incorporate traditional corned beef into a finger-food-friendly dish.

Corned Beef Shepherd’s Pie

A hearty and comforting twist on the traditional shepherd’s pie, this corned beef version brings the rich flavors of St. Patrick’s Day into a satisfying, layered casserole. The savory corned beef pairs perfectly with creamy mashed potatoes and vegetables, all baked together in a savory gravy.

Ingredients:

• 2 cups leftover corned beef, chopped
• 4 cups mashed potatoes (preferably creamy)
• 1 cup frozen peas and carrots, thawed
• 1 medium onion, diced
• 1/4 cup beef broth
• 1/4 cup tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the diced onion for 4-5 minutes until softened.
3. Add the chopped corned beef, peas, carrots, beef broth, tomato paste, and Worcestershire sauce. Stir to combine and simmer for 5 minutes. Season with salt and pepper.
4. Transfer the corned beef mixture into a greased baking dish, spreading it evenly.
5. Spoon the mashed potatoes on top of the corned beef mixture, smoothing it out with a spatula. If desired, use a fork to create a textured pattern on top of the potatoes.
6. Bake for 20 minutes, or until the top is golden brown.
7. Garnish with chopped fresh parsley and serve hot.

This corned beef shepherd’s pie is the ultimate comfort food for St. Patrick’s Day. The creamy mashed potatoes create a perfect balance with the savory, well-seasoned corned beef and vegetables beneath. It’s a warm, filling dish that makes the most of your leftovers while bringing an extra layer of flavor to your holiday meal.

Corned Beef Quesadillas

For a fun fusion take on St. Patrick’s Day corned beef, these corned beef quesadillas combine the savory flavors of corned beef with the cheesy, crispy goodness of a traditional quesadilla. The tangy mustard sauce adds a little extra zest to each bite.

Ingredients:

• 2 cups cooked corned beef, shredded
• 4 large flour tortillas
• 1 cup shredded Swiss cheese
• 1/2 cup sauerkraut, drained and squeezed dry
• 2 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tbsp butter
• Salt and pepper, to taste

Method:

1. In a small bowl, mix together the Dijon mustard and mayonnaise to make the mustard sauce.
2. Heat a large skillet over medium heat and melt the butter.
3. Spread a thin layer of mustard sauce on one side of each tortilla.
4. On two of the tortillas, layer half of the shredded corned beef, sauerkraut, and Swiss cheese.
5. Top with the remaining tortillas, mustard side down, to form a sandwich.
6. Cook each quesadilla in the skillet for 3-4 minutes on each side, or until golden brown and crispy, and the cheese is melted.
7. Remove from the skillet, cut into wedges, and serve with additional mustard sauce on the side.

These corned beef quesadillas are an inventive way to use leftover corned beef, offering a delightful crunch and gooey cheese in every bite. The tang of sauerkraut and the creamy mustard sauce perfectly complement the richness of the corned beef, making these quesadillas a perfect option for a casual St. Patrick’s Day meal or snack.

Corned Beef Tacos

Take St. Patrick’s Day to the next level with these corned beef tacos. The tender corned beef, combined with fresh, crunchy toppings and a tangy mustard crema, brings a unique twist to the traditional taco. This easy and fun recipe will be a hit at your next party or meal.

Ingredients:

• 2 cups cooked corned beef, shredded
• 8 small soft corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp lime juice
• Salt and pepper to taste

Method:

1. In a small bowl, mix the sour cream, Dijon mustard, lime juice, salt, and pepper to create the mustard crema.
2. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side until soft and pliable.
3. Assemble the tacos by placing a spoonful of shredded corned beef in the center of each tortilla.
4. Top with shredded cabbage, diced tomatoes, and chopped cilantro.
5. Drizzle the mustard crema over the top of the tacos and serve immediately.

These corned beef tacos offer a fresh, light twist on the traditional St. Patrick’s Day meal. The creamy mustard sauce adds a unique flavor profile, while the crunchy cabbage and fresh cilantro provide a refreshing contrast to the savory corned beef. They’re quick to prepare and perfect for a fun, festive meal.

Corned Beef Stuffed Bell Peppers

For a unique and healthy way to enjoy corned beef, these stuffed bell peppers combine the rich, savory flavors of corned beef with the sweetness of bell peppers. The peppers are filled with a corned beef and rice mixture, topped with cheese, and baked to perfection.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cooked corned beef, chopped
• 1 cup cooked rice
• 1/2 onion, diced
• 1/4 cup diced carrots
• 1/2 cup shredded cheddar cheese
• 1/4 cup beef broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste

Method:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the diced onion and carrots in a little olive oil for 4-5 minutes until softened.
3. Add the chopped corned beef, cooked rice, beef broth, thyme, paprika, salt, and pepper. Stir to combine and cook for another 3 minutes, allowing the flavors to meld together.
4. Stuff each bell pepper with the corned beef mixture, pressing it down gently to pack it in.
5. Place the stuffed peppers in a baking dish and sprinkle shredded cheddar cheese on top of each.
6. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
8. Serve hot.

These corned beef stuffed bell peppers are a creative way to enjoy your St. Patrick’s Day leftovers. The combination of tender bell peppers and a flavorful corned beef and rice filling makes for a satisfying, balanced meal. The melted cheese on top adds a delightful richness, perfect for a cozy dinner.

Corned Beef and Guinness Stew

This hearty and rich stew combines corned beef with Guinness beer for a flavorful, comforting dish that’s perfect for a St. Patrick’s Day celebration. The beer imparts a deep, malty flavor to the broth, while the tender corned beef and vegetables make it a satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 2 lbs corned beef, cut into cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups Guinness beer
• 4 cups beef broth
• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 celery stalk, chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper, to taste

Method:

1. Heat olive oil in a large pot over medium-high heat. Brown the corned beef cubes in batches, cooking for 5-6 minutes until browned on all sides. Remove the beef and set aside.
2. In the same pot, sauté the diced onion and minced garlic for 3-4 minutes until softened.
3. Stir in the tomato paste and cook for another minute. Add the Guinness beer, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer.
4. Return the corned beef to the pot along with the diced potatoes, carrots, and celery. Stir to combine.
5. Cover and simmer for 1-1.5 hours, or until the corned beef is tender and the vegetables are cooked through.
6. Taste and adjust the seasoning with salt and pepper if needed. Serve hot.

This corned beef and Guinness stew is a flavorful and warming dish that combines the best of both worlds – the tenderness of slow-cooked corned beef and the deep, rich taste of Guinness beer. It’s the perfect stew for a chilly day or a St. Patrick’s Day feast.

Corned Beef Flatbreads with Pickled Vegetables

These corned beef flatbreads make for a fun and unique St. Patrick’s Day meal. The soft flatbread is topped with corned beef, fresh greens, and pickled vegetables, creating a delicious contrast of flavors and textures in every bite.

Ingredients:

• 4 flatbreads or naan
• 2 cups corned beef, thinly sliced
• 1/2 cup pickled cucumbers, thinly sliced
• 1/4 cup pickled red onions
• 1 cup fresh arugula
• 1/4 cup Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

Method:

1. Preheat your oven to 375°F (190°C). Place the flatbreads on a baking sheet and warm them in the oven for 5-7 minutes until soft and slightly crispy.
2. In a small bowl, mix the Dijon mustard and honey to create a simple mustard sauce.
3. Spread a thin layer of mustard sauce over each flatbread.
4. Layer the corned beef slices on top of the flatbreads, followed by pickled cucumbers, pickled red onions, and fresh arugula.
5. Season with salt and pepper to taste.
6. Serve immediately, either as an appetizer or as a main dish.

These corned beef flatbreads are a perfect St. Patrick’s Day meal for those looking for something a bit lighter but still flavorful. The tangy pickled vegetables and fresh arugula provide a nice contrast to the savory corned beef, while the honey mustard sauce ties everything together with a touch of sweetness.

Corned Beef Hash

Corned beef hash is a classic breakfast dish, and it’s a great way to use up leftover corned beef. This crispy, savory hash is made with corned beef, potatoes, onions, and bell peppers, all sautéed together to create a hearty meal. It’s often topped with a fried egg, making it a complete and satisfying dish.

Ingredients:

• 2 cups cooked corned beef, chopped
• 2 large potatoes, peeled and diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 eggs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Method:

1. Heat olive oil and butter in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy.
2. Add the diced onion, bell pepper, and garlic to the skillet. Cook for an additional 3-4 minutes until the vegetables are softened.
3. Stir in the chopped corned beef and paprika. Cook for 5 minutes, allowing the corned beef to heat through and get slightly crispy.
4. Season with salt and pepper to taste. Once everything is well-combined, remove from heat.
5. If desired, fry eggs in a separate skillet and place one egg on top of each serving of corned beef hash.
6. Garnish with fresh parsley and serve hot.

Corned beef hash is a perfect breakfast or brunch dish, offering a satisfying mix of textures with crispy potatoes, tender corned beef, and vegetables. The fried egg on top adds richness, making it an ideal St. Patrick’s Day morning meal to start the day.

Corned Beef and Cabbage Casserole

This corned beef and cabbage casserole takes the traditional St. Patrick’s Day dish and turns it into a creamy, baked casserole. The tender corned beef is paired with layers of cabbage, potatoes, and a creamy sauce, all baked together for a warm, comforting dish.

Ingredients:

• 2 cups cooked corned beef, chopped
• 4 cups cabbage, shredded
• 2 cups mashed potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp butter (for greasing the baking dish)
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
2. In a large mixing bowl, combine the mashed potatoes, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth and well-combined.
3. In the prepared baking dish, layer the shredded cabbage, followed by a layer of chopped corned beef.
4. Spread the mashed potato mixture over the top of the corned beef and cabbage. Smooth the top with a spatula.
5. Sprinkle shredded cheddar cheese over the top and bake for 25-30 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh parsley before serving.

This corned beef and cabbage casserole offers the flavors of a classic St. Patrick’s Day dish but with a comforting twist. The creamy mashed potatoes and cheese make for a rich, satisfying meal, while the cabbage and corned beef provide traditional flavor and texture. It’s a great dish for a family dinner or holiday gathering.

Corned Beef and Swiss Cheese Sandwiches

A classic way to enjoy corned beef, these sandwiches are made with hearty rye bread, layers of tender corned beef, and melted Swiss cheese. The tangy mustard and pickles add a delicious kick to each bite, making these sandwiches a perfect lunch or dinner option for St. Patrick’s Day.

Ingredients:

• 8 slices rye bread
• 2 cups cooked corned beef, thinly sliced
• 4 slices Swiss cheese
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 1/2 cup dill pickle slices
• Salt and pepper, to taste

Method:

1. Heat a large skillet or griddle over medium heat. Butter one side of each slice of rye bread.
2. Place the buttered side of two slices of bread on the skillet. Layer with corned beef, Swiss cheese, and a little mustard. Top with another slice of bread, buttered side out.
3. Grill the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
4. Remove from the skillet and cut the sandwich in half.
5. Serve with dill pickle slices on the side for an extra tangy kick.

Corned beef and Swiss cheese sandwiches are a quick and delicious way to enjoy the flavors of St. Patrick’s Day. The crispy, buttery rye bread, combined with the savory corned beef and melted Swiss cheese, creates a satisfying meal. The Dijon mustard and pickles give it the perfect balance of flavors, making it a classic choice for a St. Patrick’s Day treat.

Note: More recipes​ are coming soon!