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4 Corned Beef and Cabbage Recipes for St Patrick's Day

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Half corned beef and cabbage pasty on Champ

Half corned beef and cabbage pasty on Champ

Homemade vs. Canned Corned Beef

Corned beef is like most foodstuffs in that it is of course best prepared fresh from scratch using basic ingredients. Making corned beef from scratch means starting with a piece of beef like brisket and adding salt and a variety of pickling spices. The biggest problem with preparing corned beef in this way (any cost issues aside) is that the whole procedure usually takes a minimum of four or five days from start to finish due to the brining process. This means that many people will either not be able to spare the time—or find it too much trouble to prepare for the sake of what may just be one family meal.

It is for this reason of convenience, and to hopefully suit a majority, that canned corned beef has been used in the recipes on this page.

Canned corned beef

Canned corned beef

Corned beef and cabbage fritter tattie scone sandwiches

Corned beef and cabbage fritter tattie scone sandwiches

Corned Beef and Cabbage Fritter Potato Scone Sandwiches

Cook Time

Prep time: 40 min

Cook time: 10 min

Ready in: 50 min

Yields: 1 serving

Ingredients

  • 2 medium cabbage leaves, rolled and shredded
  • Vegetable oil
  • 2 times half inch thick slices of corned beef
  • Salt and pepper
  • Pinch of dried thyme
  • 4 tablespoons self-raising/rising flour (approximately)
  • 4 potato scones*
  • Mixed pickle to serve (optional)
  • Chopped parsley to garnish

*These potato scones were used instead of Irish potato farls due to availability but are very similar creations.

Instructions

  1. Heat a little vegetable oil in a frying pan and gently fry the cabbage for 2 or 3 minutes until just softened.
  2. Put the corned beef in a large bowl and squeeze/mix by hand to a paste.
  3. Allow the cabbage to cool for a couple of minutes before adding to the beef. Season with salt, pepper and thyme and mix again by hand until everything is evenly combined.
  4. Split the mixture in two and shape in to approximate triangles (see photo above). You may find doing this on a plate and using a large knife blade to assist a benefit.
  5. Lightly flour a plate or appropriate dish. Lay the patties on it and refrigerate for at least 30 minutes to firm up (longer is better).
  6. Spoon 2 tablespoons of the flour in to a flat bottomed bowl. Season with salt and slowly add some cold water, whisking with a fork, to form a thick batter. Refrigerate to rest for 15 minutes.
  7. Put another couple of spoons of flour in to a second bowl and bring a deep frying pan of oil to a fairly high heat.
  8. Carefully pat each patty in the flour, dip in the batter and lay in the oil. Fry for around 2 minutes each side until the batter is golden. Drain on a plate covered with kitchen paper.
  9. Fry the potato scones for around 30 seconds each side in a little oil in a frying pan just to heat through (unless preparing them fresh).
  10. Lay two potato scones on a plate, a fritter on top of each followed by the remaining two scones.
  11. Spoon the optional pickle on to the plate and garnish with the chopped parsley.
Corned beef and cabbage topped with crispy mashed potato with potato skins and broccoli

Corned beef and cabbage topped with crispy mashed potato with potato skins and broccoli

Corned Beef and Cabbage Cottage Pie

Cook Time

Prep time: 20 min

Cook time: 1 hour

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 2 medium baking type potatoes
  • Butter
  • White pepper
  • ½ 12 ounce can of corned beef
  • 2 large cabbage leaves, rolled and shredded
  • 2 tablespoons tomato ketchup
  • Salt and black pepper
  • ½ small head of broccoli, broken in to florets

Read More From Delishably

Instructions

  1. Peel the potatoes carefully, trying to get the skins off in even strips around two inches by three-quarters of an inch. Chop the potatoes in to large chunks.
  2. Steep the skins and the potato pieces separately in cold water for about 10 minutes.
  3. Drain the skins and add them to a plastic dish and the refrigerator for 30 minutes. Drain the potatoes and add them to fresh, slightly salted water. Bring the water to a simmer for 15 to 20 minutes until they are just softened.
  4. The potatoes should be thoroughly drained and returned to the empty pot. In order to get rid of as much of the moisture as possible, it is important to leave them to steam off for around 5 minutes before they are mashed.
  5. Add a bit of butter, season with white pepper and mash with a hand masher for the best consistency. Using a food processor is not a good idea as a puree is instead formed and the final effect is somehow not quite right. Cover the pot and set aside to cool.
  6. When the mashed potato is just about cool (roughly 30 minutes), put your oven on to preheat to 400F/200C.
  7. Put the corned beef in a large bowl with the cabbage and tomato ketchup. Season with salt and black pepper. Mash everything together by hand to evenly combine before arranging in the base of an ovenproof, appropriately sized pie dish.
  8. Spoon the mash on top of the corned beef and cabbage in the first instance in small clumps. This makes for most even distribution and tends not to mix it in to the filling. Use a knife dipped in boiling water to smooth it out a little bit but leave it slightly uneven and put the dish in to the oven for 30 minutes.
  9. Take the cottage pie from the oven. Browning the potato slightly under a hot gril/broiler is optional but does add a little splash of extra colour as well as a crispness to the topping.
  10. Leave the cottage pie to rest for 5 minutes while you deep-fry the potato skins in hot oil and poach the broccoli florets in boiling, salted water. Drain the broccoli through a colander and the potato skins on kitchen paper on a plate.
  11. Sit the cottage pie in its dish on your serving plate and arrange the potato skins and broccoli alongside.
Battered and deep fried slices of corned beef on a bed of stir fried cabbage, onion and ox kidneys

Battered and deep fried slices of corned beef on a bed of stir fried cabbage, onion and ox kidneys

Corned Beef Fritters With Stir Fried Cabbage and Kidney

Beef (steak) and kidney is a classic pie and pudding combination. It is these personally much loved dishes which provided the inspiration for this creation.

Cook Time

Prep time: 20 min

Cook time: 5 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 4 tablespoons self-raising/rising flour
  • Salt
  • ¼ pound cleaned and chopped ox kidneys
  • 2 times ¾ inch thick slices of canned corned beef
  • 2 medium cabbage leaves, shredded
  • ½ small white onion, peeled and moderately thinly sliced
  • Vegetable oil for frying
  • Splash of light soy sauce (optional)
  • Chopped parsley to garnish

Instructions

  1. The simple batter should be prepared first as it ideally wants 10 to 15 minutes' resting time in the fridge. Add two of the tablespoons of flour to a deep plate, season with a little salt and whisk in just enough cold water to form a smooth batter.
  2. These ox kidneys were bought ready cleaned and chopped but as can so often be the case, there remained some white, fatty tissue on the inside. This was cut away using kitchen scissors, which make the job far easier than using a knife.
  3. Pour a little vegetable oil in to a frying pan and gently heat. At the same time, start a deep pan of oil heating to a high heat for the fritters.
  4. Add the kidney pieces to the frying pan and season with salt and pepper. Stir-fry for a couple of minutes before adding the cabbage and onion to fry for a further couple of minutes.
  5. Put the remaining flour in to a second deep plate and pat both slices of the corned beef in it (don't forget the edges) before dredging in the batter. Carefully lay them away from your body and in to the hot oil to fry for a couple of minutes each side.
  6. Drain the corned beef fritters on kitchen paper.
  7. The optional soy sauce should be added to the stir-fry for the final half minute or so's cooking.
  8. A slotted spoon is best for plating the kidney and cabbage in the form of a bed for the fritters before the parsley is scattered on the whole as a final garnish.
Spiced corned beef and cabbage encased in puff pastry and served on creamy mash with green onions

Spiced corned beef and cabbage encased in puff pastry and served on creamy mash with green onions

Spicy Corned Beef and Cabbage Pasty With Champ

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 2 servings

Ingredients

  • 6 ounces canned corned beef
  • 2 cabbage leaves, rolled and shredded
  • Salt and black pepper
  • ½ teaspoon Worcestershire sauce
  • Sprinkle (be careful!) Tabasco sauce
  • ½ pound puff pastry
  • Flour for rolling pastry
  • 1 beaten egg for glazing
  • Vegetable oil for greasing baking sheet/tray
  • 2 large baking potatoes
  • 1 ounce/¼ stick butter
  • 1 tablespoon double/heavy cream
  • 2 spring onions/scallions, trimmed and sliced

Instructions

  1. Start your oven preheating to 210C/425F.
  2. Put the corned beef, cabbage, Worcestershire sauce and Tabasco sauce in to a bowl. Season with salt and pepper. Mix thoroughly with your hand to combine in to what will become the pasty filling.
  3. Flour a clean, dry surface and roll out the pastry evenly to a square just large enough that you can use a 13-inch dinner plate as a template to cut a circle.
  4. Arrange the filling on half the pastry (refer to photos above) being sure to leave a border of an inch to an inch and a half. Lightly dampen border with a little of the beaten egg.
  5. Fold the pastry over and crimp around the edges. Lift on to a lightly oiled baking sheet with a fish slice or large spatula. Glaze all over with beaten egg and cut a steam vent in the centre. Bake for 30 minutes or until beautifully golden.
  6. When the pasty is on the oven, peel the potatoes and roughly chop. Steep in cold water for 10 minutes.
  7. Drain the potatoes and add to fresh, slightly salted cold water. Bring to a simmer for around 20 minutes or until just softened.
  8. When the pasty is ready, remove from the oven and transfer to a wire rack to briefly rest.
  9. Drain the potatoes and allow to steam for a few minutes before adding the butter and cream to mash. After mashing, stir in the chopped onions/scallions and stir with a spoon. This combination is what is known as champ. Arrange as beds on two serving plates.
  10. Lift the pasty to a chopping board and cut in half. Lay one half on each of the champ beds to serve.

One Small, Final Tip...

While traditional corned beef may be sliced and fried with cabbage and an optional selection of other potential ingredients to delicious effect, it is not a good idea to try frying canned corned beef in this way (various experiments were conducted during the creation of this page). The beef quickly disintegrates, and although the final result may well be tasty, it definitely does not look good on a plate...

Thank you for reading. I hope you will give some of these ideas a try.

© 2014 Gordon Hamilton

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