Irish soda bread is a traditional Irish bread that is made with just a few simple ingredients and does not require any yeast. Why not give it a try this St. Patrick’s Day and serve it alongside the recipe for Corned Beef and Cabbage below?

Irish Soda Bread


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • Optional: 1/2 cup raisins or currants


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the raisins or currants, if using.
  4. Transfer the dough to a lightly floured surface and knead it gently a few times until it comes together. Shape the dough into a round loaf and place it on a baking sheet.
  5. Use a sharp knife to cut a shallow X-shaped slash across the top of the loaf. Brush the top of the loaf with the melted butter and sprinkle with the sugar.
  6. Bake the bread for 35-40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the bread from the oven and allow it to cool for a few minutes before slicing and serving.


Another traditional Irish dish that is often served on St. Patrick’s Day is corned beef and cabbage.

Corned Beef and Cabbage


  • 2 pounds corned beef brisket
  • 3 cloves garlic, minced
  • 1 medium onion, quartered
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 1 head cabbage, cut into wedges
  • 2 large carrots, peeled and sliced
  • 4 small red potatoes, quartered
  • 3 tablespoons butter
  • 1/4 cup chopped fresh parsley


  1. Place the corned beef in a large pot and add enough water to cover it by about 1 inch. Add the garlic, onion, bay leaves, and peppercorns to the pot.
  2. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and simmer the corned beef for about 2 1/2 hours, or until it is tender.
  3. Add the cabbage, carrots, and potatoes to the pot. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
  4. Remove the corned beef from the pot and slice it against the grain.
  5. In a small saucepan, melt the butter and stir in the chopped parsley.
  6. Serve the corned beef, vegetables, and butter-parsley mixture hot, with your choice of side dishes such as mustard, horseradish, or Irish soda bread.

Corned beef and cabbage is often served with a variety of side dishes, depending on personal preference. Some common options include:

  1. Mustard: A tangy mustard sauce can add a burst of flavor to corned beef and cabbage.
  2. Horseradish: A spicy horseradish sauce can add a little heat to the dish.
  3. Irish soda bread: This traditional Irish bread is a delicious accompaniment to corned beef and cabbage.
  4. Mashed potatoes: A creamy mashed potato side dish is a classic pairing with corned beef and cabbage.
  5. Steamed vegetables: Steamed vegetables such as broccoli, green beans, or carrots can add color and nutrients to the meal.
  6. Pickles: Pickles, such as dill pickles or pickled onions, can add a tangy flavor to the dish.
  7. Guinness: A pint of Guinness, a popular Irish stout, can be enjoyed alongside corned beef and cabbage as an optional beverage.