St. Patrick's Day Main Dish Recipes

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

I discovered this tasty St. Patrick's day treat when I attended an Irish Rovers Concert. My family and friend insist that it is a staple at get togethers any time of the year. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic!

This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.

This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!

It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!

I make this every year for my family on St. Patrick's Day. Delicious and filling!

My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

I think of this sandwich as a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum!

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!

You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.

These are delicious steaks, good with potatoes, vegetables, and Irish soda bread.

This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).