As we slowly unthaw from winter and reluctantly retire our comfort food recipes for the season, it’s time to start thinking green. No, not salads—St. Patrick’s Day.

Yep, the Feast of Saint Patrick is right around the corner, and being the hearty food holiday it is, it's never too early to start prepping the party menu. We rifled through our recipe pages to find the dish best fit for a St. Patty’s Day celebration, and it happens to be the recipe most saved by our users last holiday as well.

So, what’s the recipe our community clicked on most to deliver an authentic St. Patrick's Day feast? We’ll give you a hint: it’s traditional, timeless, and the epitome of Irish-American fare. 

Our Most Saved St. Patrick’s Day Recipe Is Corned Beef and Cabbage

No surprise here: it’s our Corned Beef and Cabbage recipe. 

Corned Beef and Cabbage is a beloved dish that captures the essence of Irish-American cuisine. It's a meal that’s both satisfying and symbolic of the holiday—cozy enough to warm you up in the last few days of chilly weather and hearty enough to keep full you through a few celebratory rounds of Guinness. 

The beauty of this traditional dish lies in its simplicity and harmonious blend of ingredients. The whole recipe has only four ingredients, but between the stewed corned beef, fork-tender potatoes, and rich broth, this meal is a whole helping of home-cooked comfort.

And, best of all, it’s easy to prepare (especially in a slow-cooker!). So, whether this is your first St. Patrick’s Day celebration or your thirtieth, you can still achieve a delicious, crowd-pleasing dish and bring the spirit of the Emerald Isle into your very own kitchen—no luck needed.

How to Make Our Most-Saved Corned Beef and Cabbage 

To start, simmer a three-pound corned beef brisket in a large pot or Dutch oven with water and the included spice packet until tender and flavorful, about 2 hours. You can even add a bottle of Guinness to the stock to deepen the flavor, as one Allrecipes member suggests.

Next, you’ll add the veggies in stages to ensure each ingredient is cooked through, but not overcooked. First, add in small red potatoes and carrots, and cook until almost tender, about 10 minutes. Next, add a quartered head of cabbage and cook until tender, about 15 more minutes.

Once the dish is fully cooked, remove the meat from the pot of broth and let it rest for 15 minutes. To serve, slice the meat across the grain and top it off with a healthy portion of broth and veggies. 

“This recipe is absolutely amazing," raves Ter. "This will be my second time making this dish and I pretty much followed it exactly the way it states. The only thing I do differently is, I add two whole onions when I put the corned beef in and leave them in the whole time for a little added flavor. This dish is definitely worth trying, you won't be disappointed!”