There are few meals more comforting or more closely tied to St. Patrick’s Day than corned beef and cabbage. This version keeps things simple, balanced, and deeply satisfying, with tender brisket, buttery parsley carrots, gently cooked cabbage, and a side of black-eyed peas for warmth and good fortune.
These dishes are rooted in tradition, affordable ingredients, and shared tables. They’re straightforward to prepare, perfect for feeding a crowd, and meant to be enjoyed slowly with people you care about.
Corned Beef with Parsley Carrots, Cabbage, and Black-Eyed Peas
Recipes by Chef Matthew Boudousquie
Photograph by Isabel Hyde
CORNED BEEF
Prep time: 10 minutes
Cook time: 3 hours
Serves: 6–8
Ingredients
- 1 corned beef brisket, 3–4 pounds, with spice packet
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- Water, enough to cover
Instructions
- Place corned beef in a large pot, fat side up. Add onion, garlic, bay leaves, and spice packet. Cover with water.
- Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 3 hours, until fork-tender.
- Remove from pot and let rest 15 minutes before slicing against the grain.
Photograph by Matthew Boudousquie
CABBAGE
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
- 1 large green cabbage, cut into wedges
- Salt and black pepper, to taste
- Butter or olive oil, optional
Instructions
- Add cabbage wedges to the corned beef cooking liquid.
- Simmer until tender but still holding shape.
- Season lightly and finish with butter or olive oil if desired
Photograph by Isabel Hyde
PARSLEY CARROTS
Prep time: 5 minutes
Cook time: 12 minutes
Ingredients
- 1½ pounds carrots, peeled and cut into chunks
- 2 tablespoons butter
- ¼ cup fresh parsley, finely chopped
- Salt, to taste
Instructions
- Boil carrots in salted water until just tender.
- Drain and toss with butter, parsley, and salt.
Photograph by Isabel Hyde
BLACK-EYED PEAS
Prep time: Overnight soak
Cook time: 45–60 minutes
Ingredients
- 1 pound dried black-eyed peas,
- soaked overnight
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and black pepper, to taste
- Olive oil or butter
Instructions
- Drain peas and add to a pot with fresh water, onion, garlic, and bay leaf.
- Simmer until tender.
- Season and finish with olive oil or butter.
Why These Dishes Matter on St. Patrick’s Day
Corned beef and cabbage became a staple of St. Patrick’s Day celebrations through Irish-American history, symbolizing adaptation, resilience, and community. Cabbage was affordable and nourishing, while corned beef replaced traditional Irish bacon when immigrants settled in the United States.
Carrots and cabbage reflect seasonal, humble cooking, and black-eyed peas are often included for their association with luck, prosperity, and renewal. Together, these dishes represent more than a meal. They tell a story of making the most of what you have, honoring where you come from, and gathering around the table to celebrate.
Chef Matthew Boudousquie
Chef Matthew Boudousquie is a New Orleans native and award-winning chef who has called Bellingham home on and off since childhood. With nearly three decades in hospitality, his cooking is rooted in tradition, seasonality, and community. Today, Matthew focuses on teaching, consulting, private chef experiences, and real estate, bringing the same care and attention to detail to every table and every client.
chefboudousquie@gmail.com | @chefboudousquie
Until next time, happy cooking!
