Some traditions are passed down through generations, woven into the fabric of family life so seamlessly that they become a part of who we are. Others begin with a single moment—a shared meal, a celebration—that takes on deeper meaning over time.
In our family, corned beef and cabbage has long been more than just a meal—it’s a tradition, a ritual, a connection to the past. And if there’s one thing I deeply appreciate, it’s that our mom made sure we had traditions.
Growing up in Korea, we didn’t have much consistency. Life was unpredictable, and holidays didn’t carry the same sense of warmth and excitement. But when we came to the U.S., Mom gave us traditions we could count on. She made sure we had Easter baskets hidden in the morning, stockings filled on St. Nicholas Day, and of course, corned beef and cabbage every St. Patrick’s Day. No matter what was happening, these small but meaningful rituals remained, giving us a sense of celebration, continuity, and belonging.
Tradition matters. It connects us to those who came before us, to the people we love, and to the memories we create along the way. And now, as a parent, I understand that even more. I’ve carried these traditions forward for my own family, making sure they have special moments to look forward to, just like we did.
So thank you, Mom, for giving us that.
To truly understand why this meal matters, I wanted to hear from the person who brought it into our lives—my mom. This tradition didn’t start with me; it was something she carried forward from her own childhood, a dish that meant something long before I ever had a place at the table.
Here’s what she had to say:
- “St. Patrick’s Day was always special in our house. My family was mostly of German heritage, except for my dad’s mom, Grandma Tasch, who we always said “had a wee bit of Irish on her side.” So, I was about 1/16 Irish too—and I always thought that was my best part!
- Every year, my parents would go to Heck’s Meat Market on Irving Park Road in Chicago, and my mom always insisted on a full, fresh brisket. Not just any brisket—a huge one. Probably close to 10 pounds. I still make about 7-8 pounds myself, and I remember hers being even bigger. That meat made the whole house smell incredible. The scent of slow-cooked corned beef and cabbage would drift outside, letting the whole neighborhood know what was on the menu.
- My mother is an amazing cook. I say is because at 95 years old, she’s still with us—though her cooking days are behind her. But oh, the memories of her in the kitchen! She had a way of making every meal feel special. And on St. Patrick’s Day, it was all about that simmering corned beef, served alongside cabbage, potatoes, and rye bread smothered in butter.
- Cooking the meal was a process. The cabbage always went into an old-fashioned pressure cooker—the kind that made a hissing noise and had a rocking valve on top. We all kept our distance, half-afraid it might explode, but my mother handled it like a pro. We had two of them in the house, and she used them constantly.
- The corned beef itself took forever. Before electric pressure cookers, I spent years slow-cooking briskets the traditional way, boiling them on the stove for hours. When I finally got an electric pressure cooker in the ‘90s, it changed everything. No more waiting all day! Now, I use my Ninja pressure cooker, and it takes just two hours to get that same melt-in-your-mouth texture. And even though it’s faster, the smell still fills the whole house, just like when I was a kid.
- My father had his own way of eating corned beef—he always claimed the fat, which was fine with me because I couldn’t stand it. Even now, I leave it on while cooking for the flavor, but we remove it before eating. My son has taken after his grandpa, though—he loves the fat just as much. And I have a priest friend who enjoys it too! But me? No, thank you.
- Every year, as my husband slices the meat, I think of my dad, who taught him exactly how to cut it against the grain. We even own the same knife sharpener my father used. The tradition isn’t just in the food itself—it’s in the little details, the way things are done, and the memories that come flooding back with every meal.
- St. Patrick’s Day just wouldn’t be the same without corned beef and cabbage. This is our tradition. It’s how we celebrate. It’s what connects us to the past and keeps those family memories alive. And every year, when I take that first bite, I think of my mother, my father, and the countless St. Patrick’s Days before this one.”
For me, St. Patrick’s Day has always been about corned beef and cabbage. It’s a meal I grew up with—one that meant the kitchen smelled of slow-cooked corned beef, tender cabbage, and warm potatoes, filling our home with the kind of aroma that makes you feel safe and cared for.
Then, when I met Chris, the tradition took on even more meaning. His birthday falls on March 18, and celebrating with a meal I already loved felt like the perfect way to mark the occasion. Years later, our son Logan was born on March 14, making this entire week a time of celebration for our family.
In our 20s and early 30s, St. Patrick’s Day was a major event—drinking, large gatherings, and cooking over 40 pounds of corned beef and cabbage. It was loud, fun, and full of laughter.
But when Logan was born, the focus shifted. The big parties faded, but the heart of the tradition remained. Now, every year, we continue to cook the meal, but instead of wild celebrations, we gather around the table, telling stories, remembering past years, and making new memories as a family.
Food has this incredible way of keeping us connected—not just to the people sitting with us, but to where we come from, the loved ones we’ve lost, and the moments that have shaped us.
I know every family who celebrates St. Patrick’s Day has their own way of making corned beef and cabbage, and I’d love to hear how you prepare yours! (Seriously, send me your recipes!) But for me, the best part of this meal isn’t even the meal itself—it’s what comes next.
The Best Part? The Leftovers.
If you know, you know.
The next day, I take the leftover corned beef, cabbage, and potatoes, chop them up, and fry everything together with a bit of sautéed onion, butter, and olive oil. The result? Crispy, golden bites of flavor that somehow taste even better than the night before.
Want to give it a try? Here’s my go-to method—though, to be honest, I usually just chop everything up and toss it in a pan! (Quantities are estimated for recipe’s sake 😉). :
Corned Beef & Cabbage “The Remix” ☘️🍳
Ingredients:
- 2 cups leftover corned beef, chopped
- 1 ½ cups leftover cabbage, chopped
- 1 cup leftover potatoes, diced
- ½ cup leftover carrots, chopped
- 1 small onion, sliced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Heat butter and olive oil in a large pan over medium heat.
- Add onions and sauté until softened and lightly golden.
- Stir in the corned beef, cabbage, potatoes, and carrots, spreading them evenly in the pan.
- Let everything cook undisturbed for a few minutes to develop a crispy edge, then stir and repeat until golden and crispy all over.
- Season with salt & pepper, and enjoy!
Food is meant to be enjoyed, not dreaded. We always drink DIGEST after meals like this, because no one should have to choose between eating what they love and feeling good afterward.
DIGEST helps support digestion, so whether it’s a holiday feast, a comfort meal, or a special tradition, you can fully enjoy every bite. Because traditions should be passed down—not digestive discomfort.
What’s a meal that connects you to your roots?
We’d love to hear your story! Share your favorite recipe and the memories behind it at info@tinylotustea.com. Let’s celebrate the meals that bring us together! 🥩🥬💚
#ForTheLoveOfFood #CornedBeefAndCabbage #StPatricksDay #TinyLotusTea #DIGEST #FoodIsLove
With love and gratitude,
Anne and Julie
