Fresh Takes on Corned Beef for A Flavorful St. Paddy’s Day Feast

Hosting a St. Paddy’s Day get-together, but not sure where to start? You’re in luck! From passed plates to alternative mains and leftover ideas, say ‘Sláinte!’ with five of our favorite recipes featuring the holiday’s time-honored eat—corned beef–plus a house-crafted recipe from our team at Solace Catering Group!

Spicy Corned Beef Tacos 

Whether spicing up your day-of dinner or making the most of leftovers, these tacos bring the heat with a South of the Border flair. 

Check out the full recipe here.

Beer Brined Corned Beef Sliders

Making the most of the festivities, indulge in malty beer and corned beef all in one bite. This one is a true pot of gold!

Check out the full recipe here

Reuben Nachos 

All of our deconstructed Reuben sandwich dreams come true! Try out these nachos as a grazing item ahead of your traditional St. Patrick’s Day feast. 

Check out the full recipe here

Hot Reuben Dip 

Chips and dip are always a universal crowd-pleaser, and this Sláinte-approved riff for the holiday is no exception! 

Check out the full recipe here

Reuben Egg Rolls 

A rolled Reuben fittingly fried to golden-brown perfection! Enjoy as a pre-dinner appetizer, dipping into Russian dressing for a fully festive experience.

Check out the full recipe here

Solace Catering Group’s Smoked Corned Beef + Cabbage 

For a more traditional taste of St. Patrick’s Day, consider our house-crafted recipe!


  • 3-5 lb corned beef roast brisket 
  • 1 tablespoon pickling spice 
  • 1 yellow onion (sliced)
  • 1 cup baby carrots
  • 1 small head green cabbage (quartered)
  • 3 cups beef stock


  1. Remove your corned beef from the brine and rinse any excess liquid from the surface. Start up your smoker and heat to ~250°F. Place the roast on your grill, close the lid, and smoke for 3 hours.
  2.   While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with pickling spice.
  3. After smoking for 3 hours, remove roast from grill and place on top of the vegetables. Sprinkle with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven, with the temperature set at 250°F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210°F. 
  4. During the last 2 hours of braising, add in 1.5 pounds of washed + cubed potatoes, or whole fingerling potatoes, to the braising liquid.
  5. Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
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