Corned beef and cabbage is a traditional Irish dish commonly served on St. Patrick’s Day. The salty, seasoned beef paired with tender cabbage cooked in broth makes for a hearty, warming meal. But what are some classic sides that accompany this iconic duo?
The Origins of Corned Beef and Cabbage
Corned beef and cabbage grew in popularity among Irish Americans, though the dish has roots in Irish cuisine. Corned beef was historically more common than fresh beef in Ireland due to the country’s thriving salt production and beef imports. Irish immigrants later substituted corned beef for bacon when making dishes like boiled bacon and cabbage after settling in America in the 1800s.
Potatoes
No Irish meal is complete without potatoes! Potatoes have long been a staple crop and food source in Ireland. Here are some common ways potatoes are served alongside corned beef and cabbage:
- Boiled or mashed potatoes
- Potato farls – a type of fried potato bread
- Roasted potatoes
- Colcannon – mashed potatoes with kale or cabbage
The potatoes provide a neutral, starchy complement to the flavors of the corned beef and cabbage. They can soak up the delicious cooking broth as well.
Root Vegetables
In addition to potatoes, root vegetables like carrots, parsnips, and turnips are great choices to round out the corned beef and cabbage plate. Here are some ways they are prepared:
- Roasted or boiled carrots
- Glazed parsnips
- Mashed turnips
The natural sweetness of these roots provide balance to the salty corned beef. They add more nutrition and variety to the meal.
Breads
A variety of Irish breads and rolls can be served on the side. Here are some excellent options:
- Soda bread
- Irish brown bread
- Oatmeal rolls
- Irish wheaten bread
These carbohydrate-rich breads are good for sopping up juices and broth from the corned beef and cabbage. Their neutral flavor lets the other foods shine.
Seasonings and Condiments
To add more flavor, the following condiments can accompany a corned beef and cabbage dinner:
- Grainy mustard
- Horseradish
- Apple cider vinegar
- Parsley sauce
The pungency of the mustard, horseradish, and vinegar cuts through the richness of the beef. Parsley sauce provides a fresh, herbal note.
Beverages
Wash it all down with one of these classic Irish beverages:
- Beer – especially stouts like Guinness
- Irish whiskey
- Tea
Beer, whiskey, and tea are part of Ireland’s rich culture and heritage. Any one makes a fine pairing with hearty corned beef and cabbage.
Desserts
While corned beef and cabbage is traditionally a main course, you can finish your meal with something sweet like:
- Irish cream cake
- Bread and butter pudding
- Apple cake
- Scones with whipped cream
The richness of Irish cream cake or bread and butter pudding contrasts nicely with the savory main dish. Apple cake and scones make for a lighter, fruit-filled dessert.
Conclusion
From potatoes and root vegetables to Irish soda bread and Guinness, there are many delicious ways to complete a meal of corned beef and cabbage. Side dishes with plenty of carbohydrates aid in soaking up the rich broth and flavors of the beef and cabbage. Condiments like mustard and horseradish add a tangy kick. And Irish favorites like beer, whiskey and tea make perfect accompaniments to this traditional St. Patrick’s Day spread.