If you’re like me, it’s quite possible you only eat corned beef and cabbage (boiled dinner) once a year, on St. Patrick’s Day. But just like egg nog at Christmas, or turkey on Thanksgiving, it’s simply a must-have on March 17th.

I start with a large point cut corned beef brisket. Although the flat cut is leaner (and better for you), I find the flavor in the point cut to be better and the meat to be more tender. And if I’m going to only have it once a year, I give myself a little leeway in the health department. Be sure to get the cut that comes with the spice packet.

In addition, you’ll need all the fixings. A large head of cabbage, full-sized carrots, cut into 3-4 inch pieces (not baby carrots), and baby red potatoes (you can use other potatoes, but these tend to keep their firmness and not get mushy).

Find the recipe that is best for you. I have used a crockpot, as well as a traditional stock pot on the stove in the past. This year, I’m going to try my new instant pot.

Corned Beef & Cabbage (from Delish)

Whatever you do, do not forget the Irish Soda Bread. I must admit, I haven’t made my own before, opting to buy it from a local bakery, but I might just try my hand at this year. What is Irish Soda Bread you ask? It’s a delightfully simple, delightfully tasty bread that puts the finishing touches on your corned beef & cabbage meal. It’s like the whipped cream on top of the ice cream sundae. I recently found this fabulous article on the History of Soda Bread by Gerard Paul. If you love baking and you love history, this is a fascinating read!

Irish Soda Bread  (from Simply Recipes)

Leftover? No problem, throw the meat, cabbage, carrots and potatoes into a large soup pot with some chicken or vegetable broth….corned beef and cabbage soup…easy peasy. It freezes well too!

Enjoy your St. Patrick’s Day dinner and may the luck of the Irish be with you!