This St. Patrick Day Spicy Corn Beef and Cabbage Will Bring Out The Leprechaun In You

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One very popular dish often made to celebrate on St. Patrick’s day is the annual makings of corn beef and cabbage at local pubs while quite possibly downing an Irish Soda.

Here’s my take and special recipe for this Irish food duo for this upcoming St.Patty’s day. The spicy and bold flavors from this corn beef and cabbage is not bland, boring or ordinary.

Though spicy and super flavorful this dish has a warm subtle bite and heat that’ll bring out the Leprechaun in you. So I encourage you guys to give my Spicy Leprechaun Corn Beef and Cabbage recipe a try. “It’s not only the luck of the Irish” but it can be for you too. ☘️

Spicy Leprechaun Corn Beef and Cabbage
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Spicy Leprechaun Corn Beef and Cabbage

A St. Patrick’s Day favorite. My spicy Leprechaun recipe is flavorful and has a special kick with every bite and all throughout.

Course Irish, Main Course, Side Dish
Cuisine Irish
Keyword corn beef and cabbage, Irish, Irish foods, St Patrick’s day, St. Patty’s day
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 8

Ingredients

  • 1/2 pound Corn Beef Brisket flat
  • 1 large head Cabbage
  • 1 cup Red Pepper Sliced
  • 1 tbsp Jalapeño sliced or diced
  • 1 cup Onion sliced
  • 1 tbsp Sriracha
  • Salt to taste
  • Black Pepper to taste
  • 1 tbsp Adobo seasoning
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 32 oz Beef Broth
  • 32 oz Vegetable Broth
  • 4 tbsp Butter
  • 2 tbsp Olive Oil

Instructions

  1. Slice peppers and onion. Shred the cabbage and set aside.

  2. In an oven ready pan on stove (or slow cooker), melt 2 tablespoons of butter and oil. Add the corn beef and cook for 5 minutes on both sides till browned.

  3. Add the beef broth and cook on medium low heat for 30 minutes.

  4. Transfer the oven ready pan with the corn beef to a preheated oven of 350 degrees and bake for an hour.

  5. In a saute pan, add the remaining butter and saute the onions and peppers till slightly tender. Then add in cabbage and continue to saute for an additional 3 to 5 minutes.

  6. Season with salt, pepper, garlic, paprika, and adobo spices.

  7. Next add and stir in both the vegetable broth and sriracha. Continue cooking until cabbage is fork tender but still with a bit of a bite.

  8. Once done, slice or shred the cooked corn beef (depending on your preference) and add to the pot of hot or warm cabbage.

Recipe Notes

Whenever possible use organic ingredients.

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