The Heart of Corned Beef and Cabbage

Corned Beef and Cabbage is a dish tied to tradition, beloved across generations, and a staple on menus everywhere - especially around St. Patrick’s Day. But there’s a lot more behind this classic than just beef and some veggies. Not a tradition imported from Ireland, but an Irish-American one that grew naturally from culture, circumstance, and it’s a perfect example of how traditions evolve over time to tell a story.

A Little History

Believe it or not, traditional Irish meals didn’t feature corned beef. Pork, lamb and bacon were more common back in Ireland. When Irish immigrants came to the U.S. in the 1800s, they found that salted beef was more affordable and started incorporating that into their dishes. Cabbage made the perfect pairing, it was inexpensive, widely available, and hearty enough to round out the meal. Pair that with beef, and voilà - a comforting, satisfying dish was born.

The “corned” part comes from the big grains of salt (or “corns”) used to cure the beef, preserving it and packing in the flavor. Over time, Corned Beef and Cabbage became the go-to dish for family gatherings, celebrations, and yes, the occasional pub feast.

Variation Is The Spice Of Life

There’s no single “right” way to make Corned Beef and Cabbage, though I'm pretty sure there's someone in every kitchen who will argue it's theirs, lol. Some people go for the fattier point cut of brisket, while others prefer the leaner flat cut for more uniform slices. Cabbage can be boiled, steamed, or sautéed, and potatoes, carrots, and other veggies often join the plate. Some folks like a little mustard or horseradish on the side, others keep it simple. Presentation varies with thin, textured slices or neat, even pieces arranged over veggies.

How We Do It at Doherty’s

At Doherty’s, we make our corned beef in-house from brisket, specifically the flat cut (the naturally rectangular piece that allows for uniform slices). We season it with our traditional blend of spices, and slice against the grain with a sharp knife to keep it tender while showing off the natural fibers along the edge. The flat cut gives consistent texture and flavor in every bite, making it satisfying and hearty without being heavy.

We pair it with fresh cabbage, potatoes, and carrots. The cabbage isn’t just filler, it’s traditional, hearty, and balances perfectly with the savory beef. Every plate reflects the care we put into the process, creating a dish that’s familiar and comforting.

Whether you like yours thick, thin, simple, or with a little extra kick on the side, Corned Beef and Cabbage has earned its place at tables across generations and we’re proud to do it our way.

Love corned beef? You can find it and the rest of our Daily Menu here, grab Lunch here, and don’t forget about our Brunch here.