On St. Patrick’s Day, a common dish is corned beef and cabbage. Patricks Day in the United States.
However, it is thought that the dish originated in America, where Irish immigrants who were looking for “bacon joints” to simmer with cabbage turned to cured beef.
The Jewish delis and markets in New York, where many of the immigrants first resided, offered easy access to and a plentiful supply of corned beef.
Back home in Ireland, families occasionally ate corned beef for Easter dinner but frequently made pork instead. After the Lenten fast, the meat that had been brined throughout the winter was frequently ready to eat.
You must use a pot that is large enough to comfortably accommodate meat, vegetables, and simmering water. This is especially important if youre adding more vegetables. You can add more cabbage, potatoes or baby carrots.
Mustard and Horseradish Sauce makes a tangy accompaniment. Combine 2 tablespoons of prepared horseradish, 2 tablespoons of sour cream, and 2 tablespoons of Dijon-style mustard to make it.
Place beef in a large pot or Dutch oven. Add enough iced water to the meat to cover it by two inches. High heat, bring to a quick boil, then lower heat to a simmer Skim and discard froth that rises to the top. Cover and simmer for 2 hours and 35 minutes.
Add the vegetables and cook covered for about 25 minutes, or until they are tender. Cook the potatoes for 10 minutes before adding the cabbage for another 15 minutes of cooking if you want the cabbage to be tender-crisp.
After moving the beef to a cutting board, wait five minutes. Slice across the grain into 1/4-inch slices.
To serve, arrange beef slices on serving platter. With a slotted spoon, remove the vegetables from the pot and arrange the beef on a platter. Serve with a side of mustard and horseradish sauce, if desired.
What Goes with Corned Beef and Cabbage: Our List of Delish
So gather your beef brisket and seasonings for the brine, and prepare to dance for joy.
Because the pot of corned beef side dish, sauce, and accompaniment ideas at the end of our rainbow will leave you reeling
Let’s cut right to the chase. Homemade spicy horseradish is amazing.
It takes the word “amazing” to stratospheric heights.
When it’s fresh, it can make you sneeze from six feet away, and yes, fresh horseradish is far superior to anything found in the refrigerator section of the supermarket.
Your eyes will tear up in the most delightful way.
Horseradish is the cool kid in the class. However, the cool kid you like—the one who is kind to everyone—
You can’t help but sing along when Horseradish plays on the radio.
And it makes corned beef and cabbage sing along too.
That’s right, you want the horseradish to be just out of your fork’s reach when you’re eating corned beef and cabbage.
If you’re interested in learning how to make horseradish and how to manage the heat, Clubfoody has a great video. Homemade Horseradish Recipe • Extra Hot! – Episode #29.
Buttered Parsley Potatoes
Whenever we serve corned beef and cabbage, we love to serve whole baby potatoes.
Let’s face it, buttery baby potatoes are pretty swoon-worthy. They look beautiful on the plate, they go perfectly with the meal, and they taste delicious.
What better partner for corned beef and cabbage on a plate than baby boiled potatoes, which are also creamy and savory?
We really like Christin’s recipe at Spicy Southern Kitchen for all the tuber goodness.
A loaf of sourdough bread is placed on the table, which causes the corned beef and cabbage to sit up and take notice.
The bread is snugly wrapped in a linen napkin and tucked into a basket.
The rustic platter holding the corned beef and cabbage radiates a motherly warmth.
The meaty juices are sopped up by the tangy bread, and the crunchy crust offers a slight contrast to the fork-tender meat.
The world is in order as you take in your surroundings at the table.
Colcannon with Kale
We love serving traditional colcannon with corned beef and cabbage.
One of the best standard sides for corned beef and cabbage.
But we also enjoy shaking things up occasionally. And kale is a fantastic mover and shaker.
Because horseradish is spicy, we also like to add a little heat to our sauces. #BecauseHorseradish.
To cut a long story short, wilted kale and incredibly buttery mashed potatoes combined with half and half are the ideal side dish for corned beef and cabbage.
We really like Sue’s recipe at The View from Great Island.
A Crisp Green Salad
Corned beef and cabbage can be rich. Therefore, serving it with a crisp salad makes the ideal yin to the main dish’s yang (isn’t that why we love it, too?).
And winter greens are abundant with flavor.
More delicate greens like frisée pair beautifully with peppery mustard or arugula.
Go crazy and add interesting textures and flavors to make that salad stand out!
Irish Soda Bread
Irish soda bread is an incredible savory chemistry experiment that we adore.
The combination of buttermilk and baking soda causes the bread to rise in an incredibly tasty way.
Additionally, it enjoys being served with corned beef and cabbage.
Put some butter on the sliced bread and pile the meat and vegetables on the rest of the plate.
You know you want to.
Grab Rachel’s recipe at The Stay at Home Chef.
Dijon Stout Gravy
We enjoy eating corned beef and cabbage with a good gravy. A full-flavored little topping for the plate. Something that checks all the right boxes.
Deep, dark savoriness. Check.
We enjoy drizzling the gravy over the meat and vegetables and then relaxing to gaze at our plate in the style of Pablo Picasso.
Look at all that beauty. Inhale all that flavor.
We really like Justine’s recipe at Cooking and Beer.
We frequently believe it is preferable to zig when deciding what to serve with corned beef and cabbage rather than the more conventional zag.
Additionally, we enjoy serving a small dessert on the same plate as our savory main course. And nothing satisfies more than apple sauce.
You can keep it chunky or make it smooth.
You have the option of leaving the sauce’s sweetness to come from the apples themselves or giving it a little boost by adding some granulated sugar.
It’s up to you. It’s your beautiful plate of food.
In either case, the apple sauce will make your corned beef and cabbage shine a little brighter.
Even as a saucy corned beef sandwich topping, we adore this!
We like Natasha’s recipe at the eponymously named Natasha’s Kitchen site.
It’s beneficial to take a detour occasionally in order to discover an unexpected but somehow perfectly complementary side dish.
So, we advise you to consider everyone’s favorite roly poly starch when coming up with side dishes for corned beef and cabbage.
These potato dumplings pair organically with the corned beef and cabbage, whether they are tossed in butter or a little olive oil.
Potatoes love, love, love corned beef.
And corned beef returns the adoration.
The addition of cooked, cooled, and drained spinach to the dough before shaping and boiling the gnocchi would make the side dish even more mouthwatering and eye-catching.
Think of something to serve with corned beef and cabbage, then turn on the oven and cut those stalks. The main course will go well with asparagus.
Simply toss the asparagus with some olive oil, lemon juice, salt, and pepper, as well as, of course, some love.
The rest will be handled by the asparagus’s vibrant, fresh flavor.
Apple cider vinegar could be used in place of the lemon juice to add an additional layer of tang, and parmesan cheese could be sprinkled on top for richness.
A plate of corned beef, cabbage, and roasted asparagus is sure to please. You could even smother your asparagus in sauce and go crazy.
1 Roasted Vegetables with Fennel Fronds
Because white is the culmination of all visible colors, roasted vegetables are a riot of vibrant sunshine.
Another benefit of roasting vegetables is that you can put anything you want on a sheet pan of them.
Together, carrots, onions, beets, Brussels sprouts, asparagus, potatoes, zucchini, bell peppers, and fennel work well. They also enjoy the corned beef’s mildly salty and briny flavor.
Add fresh herbs or fennel fronds to the hot vegetables as a painting on the baking sheet.
Serve corned beef alongside the dilly bean, the queen of the pickles, to enhance its briny flavors.
They’re crisp, garlicy, and loaded with dill flavors.
No one – child or adult – can resist these.
By heating a brine made of vinegar, water, sugar, a ton of fresh dill, and black peppercorns, you can “quick pickle” them and keep them in the fridge. Alternately, you could process them in a water bath to preserve them.
You want these on your plate and in your stomach in either case. Oh. So. Good.
1 Honey Mustard Roasted Parsnips
Parsnips are carrot’s shyer, sweeter, and hipper cousin.
With a jelly jar of wine on the floor next to them, they squat in the corner of a party and deftly sketch the space in their sketchbook.
They volunteer in food kitchens without telling anyone.
They secretly put money in other people’s parking meters.
They’re just that good.
Like corned beef, parsnips are both sweet and savory, and they enjoy a good, grainy mustard.
So, when serving corned beef and cabbage, roast some parsnips for 20 minutes in a pan with some olive oil, honey, hearty mustard, salt, and pepper.
You already know that the company will make the corned beef and cabbage happy.
What to Serve with Corned Beef and Cabbage: To Beer, or Not to Beer
That was a thorough exploration of the world of sides and sauces to enhance your corned beef, but there are still other toppings to take into account.
Is beer, for instance, as good with corned beef as you might think?
The simple answer is, yes.
Beer is amazing with corned beef and cabbage. Especially a black and tan.
Stout and lager’s impressive layers combine to create a festive beverage for this customary St. Patrick’s Day meal.
But despite how delicious corned beef and beer go together, wine is the frequently disregarded beverage choice here.
Therefore, we thought it would be entertaining to examine which wines pair well with corned beef and cabbage.
Because, wine makes us happy.
Being Thin-skinned is Good
The fruity, low-tannin gamay grape, which has a thin skin and is used to make Beaujolais Nouveau, is produced. All of this results in a fantastic combination of earthy cabbage and salty corned beef.
For a meal of corned beef and cabbage, a delicate pinot noir or a light zinfandel are also eminently pourable options.
Additionally, a crisp Riesling, a flowery pinot grigio, or a piquant pinot gris will all be welcomed at the table.
End on a High Note
And for dessert, we have plenty of festive options.
What about an Irish cream-based cookie and cream parfait?
How about green velvet cupcakes or green icing on sugar cookies?
Remember to finish the evening with some Irish coffee as well.
Even though corned beef and cabbage isn’t strictly an Irish dish, we should still celebrate how closely associated it has become with St. Patrick’s Day.
Also keep in mind that you can always use these fantastic sides and turn your corned beef into a reuben sandwich once everything is said and done.
Take that brisket, the spices, and a large Dutch oven, then. Choosing a side dish for corned beef and cabbage is easier than you might think.
Go ahead. You’ve got a fabulous dinner waiting for you!
What to Serve with Corned Beef and Cabbage
- Homemade Horseradish
- Parsley Potatoes
- Sourdough Bread
- Colcannon with Kale
- Green Salad
- Soda Bread
- Stout Gravy
- Apple Sauce
- Gnocchi
- Roasted Asparagus
- Roasted Vegetables
- Dilly Beans
- Roasted Parsnips
- Choose your desired Corned Beef and Cabbage side dish recipe.
- Gather and organize needed ingredients.
- To complete your meal, prepare a tasty side of corned beef and cabbage.
What condiments do you serve with corned beef?
FAQ
What pairs well with corned beef and cabbage?
Crispy Smashed Baby Potatoes are one of 25 dishes to serve with corned beef and cabbage. Southern Squash Casserole. Roasted Russet Potatoes. Parmesan Roasted Green Beans. Slow Cooker Bacon Mac and Cheese. Slow Cooker Sweet Potatoes With Bacon. Cheddar Cheese Zucchini Bread. Parmesan Roasted Cauliflower.
What pairs well with corned beef?
Asian Cabbage Salad is one of the best sides to serve with corned beef. Potato Gratin. Roasted Red Potatoes. Classic Glazed Carrots. Blanched Green Beans. Soft Dinner Rolls. Sauerkraut. Marinated Artichoke Hearts.
What do the Irish eat with corned beef?
Since cabbage was one of the least expensive vegetables available to Irish immigrants, it was served alongside the corned beef.
What dessert goes with corned beef and cabbage?
After a hearty meal of corned beef and cabbage, you might be in the mood for something sweet. Some choices to take into account include bread pudding with Irish whiskey, Guinness ice cream, porter bundt cake with whiskey caramel sauce, and apple tart.