What Bread to Serve with Corned Beef and Cabbage

If you’re planning to serve corned beef and cabbage tonight, you might be looking for the right kind of bread to serve with it.

We’ve got your back.

See Also:

• 10 Best Salads to Serve with Corned Beef and Cabbage
• Corned Beef and Cabbage Wine Pairing (With Reasons)

Here are the best breads to choose from, depending on whether you want your bread to soak up all the deliciousness of your meal or stay nice and crisp.

What Bread to Serve with Corned Beef and Cabbage

So, it’s that time of year again.

You’re wondering what bread to serve with your corned beef and cabbage meal.

If you’ve ever tried serving rye bread with your corned beef and cabbage, you know that it can be a tough sell.

Rye bread can be a little overwhelming as its sourness can sometimes overpower the savory notes in the corned beef and cabbage.

You may want to steer clear of rye bread this St. Patrick’s Day.

What about garlic bread?

On one hand, garlic bread would seem to be a good choice for this meal because the flavors are so complementary.

However, garlic bread might just steal the show, leaving your main course in the dust.

What’s more, if you have a large party, you might find that garlic breath becomes an issue after your guests eat several plates of garlic bread!

so, what bread goes with corned beef and cabbage?

Corned beef and cabbage goes well with a wide variety of breads, but the most classic option is soda bread. The texture of this bread is soft on the inside, and the crust is flaky. This combination provides a pleasing contrast to the salty bite of corned beef and the sharp, strong flavor of cabbage. The bread also absorbs some of the flavors of the dish, which can be especially tasty if you’re making your own corned beef and cabbage.

Still looking for options?

Then keep scrolling!

1. Irish Soda Bread

While there are plenty of breads that go well with corned beef and cabbage, Irish soda bread is probably the most popular option.

It’s easy to make, and because it doesn’t rely on yeast, there’s no waiting around while it rises.

Here’s how to make it:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. In a large bowl, stir together flour, sugar, salt, soda and cream of tartar. Mix in milk and butter until dough is just moistened. Stir in currants.
3. Turn dough out onto a lightly floured surface and gently knead for about 1 minute until smooth; shape into a ball. Place onto prepared baking sheet and cut a deep cross into top of dough, cutting almost to the bottom.
4. Bake in preheated oven for 40 minutes, or until golden brown (cover loosely with aluminum foil after 20 minutes if it is browning too fast).

2. Wheat bread

Wheat bread is a great choice if you want to make sure your guests don’t go home hungry.

It’s made without yeast, so it has a hearty and dense texture.

How to make it:

1. Combine softened butter with chopped fresh parsley, salt, and pepper in a bowl until well blended.
2. Spread on warm wheat bread slices before serving.

How to Serve It:

• This is perfect for serving as part of a sandwich, with corned beef and cabbage inside (and maybe some mustard!).
• You can also slice it thinly and lay out the slices on a tray so that everyone can pick up their own piece and add toppings as they wish.
• Another thing you can do is slice the bread into squares and serve it with butter for dipping into soups or sauces.

3. Brioche

If you’re going to go out and buy some brioche, we highly recommend looking for a bakery that makes it by hand.

Not only is it better than store-bought brioche, but the smell of baking bread will make your mouth water long before you even get home.

You can also make your own brioche—and if you have the time and inclination, it’s well worth the effort.

How to serve it:

You might be surprised that this buttery, flaky bread is a great choice for soaking up the juice from your corned beef and cabbage.

It’s not as absorbent as other types of bread, so you’ll get more of a nice bite rather than having the whole thing fall apart when you take a bite.

One thing you should keep in mind:

If you want to serve some whole grain bread on the side, this is not the best choice. Opt for something like whole wheat sourdough instead.

4. Ciabatta

When cooked properly, ciabatta has a nice crust on the outside, but it soaks up all the flavor of the corned beef on the inside perfectly.

If you want to try making it yourself, here’s what you’ll do:

1. First, mix flour, yeast, and salt together in a large bowl
2. Next, add water until the dough is wet but not sticky
3. Finally, cover with a cloth and let sit for a few hours
4. Then bake according to directions until crunchy on top
5. Lastly, slice and serve warm alongside some butter that melts into those nooks and crannies for an amazing taste experience!

5. Focaccia

If you’re looking for a crisp, crusty bread to serve alongside your corned beef and cabbage, focaccia is the perfect choice.

It’s a flatbread that’s made with olive oil, which gives it a light, delicious taste, and it can be embellished in any number of ways.

The recipe is simple:

1. Mix 2 ½ cups of flour and 1 ¼ cups of warm water in a mixing bowl.
2. Add one packet of rapid rise yeast and mix gently until everything is well combined.
3. Cover the bowl with plastic wrap and let it rise for about 20 minutes in a warm place until it doubles in size.
4. Punch down the dough, then roll it out on an oiled baking sheet until it reaches the edges.
5. Let it sit for another 10 minutes, then poke holes all over the dough using your fingers or the back of a spoon (this will give it its signature looks).
6. Drizzle a tablespoon of olive oil all over the dough, sprinkle with salt and fresh herbs (oregano works great), then bake at 375 degrees for 15-20 minutes until golden brown and delicious!

6. Pumpernickel

This dark-colored bread is perfect for soaking up all the delicious flavors of your soup and meat.

It’s a heavy bread that goes well with hearty dishes like corned beef and cabbage, but it also has a subtle sweetness that can help cut through the saltiness of this dish.

You can make this bread at home by mixing together milk, sugar, yeast, molasses, cocoa powder, salt, vegetable oil, eggs, rye flour, cornmeal, and all-purpose flour in a bowl.

1. Combine everything well until it forms a smooth dough.
2. Cover with a towel and let rise while you prepare your dinner.
3. Preheat your oven to 350 degrees Fahrenheit once your dinner is almost ready.
4. Shape the dough into small loaves or rolls and let them rise again before baking for 20 minutes or until they are golden brown on top.
5. Serve warm!

7. Challah

Challah is the perfect bread for corned beef and cabbage because it’s so versatile, depending on how you want to serve it.

You can make it the night before and let the flavors soak in, or cut it up into little bite-sized pieces, toast them in the oven, and serve them alongside your meal.

If you want to make your challah right before you serve it, follow these easy steps:

1. Preheat your oven to 350 degrees fahrenheit.
2. Whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon active dry yeast, 1 teaspoon salt, 4 tablespoons (1/2 stick) butter, and 2 eggs.
3. Stir in one cup warm water until a sticky dough forms.
4. Shape the dough into a loaf shape, then place into an oiled baking dish. Let rise for 30 minutes.
5. Bake for 35 minutes at 350 degrees fahrenheit until golden brown and fragrant. If you want to make your bread ahead of time, just skip this step!

8. Beer bread

Beer bread is a quick and easy way to make homemade bread that tastes great with corned beef and cabbage.

All you need is: one can of beer, 3 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 3/4 teaspoon salt, and 1/2 cup butter (melted).

1. To make beer bread, preheat your oven to 375°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mix flour, sugar, baking powder, and salt until well combined.
3. Next pour beer into dry ingredients and mix until just combined.
4. Pour mixture into prepared pan and bake for 1 hour or until a toothpick inserted in center comes out clean.
5. Let cool slightly before removing from pan.
6. Slice immediately or let cool completely before storing in a resealable bag at room temperature.
7. Serve with melted butter on top!

9. Cornbread

Cornbread is delicious served with butter while it’s still hot out of the oven—just make sure that you let it cool first so that you don’t burn yourself!

But it’s also delicious when spread with honey or served alongside warm chili or soup.

You can make it from scratch in four simple steps:

1. Heat oil over medium heat in a large skillet.
2. In a bowl, mix flour, sugar, baking powder, salt and cornmeal together. Make a well in the center, and pour in milk, eggs and melted butter; mix until smooth.
3. Pour batter into the preheated skillet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until it tests done with a toothpick (the top should be slightly brown).
4. Serve with butter!

10. Baguette

A baguette is always a great choice.

The French bread has a distinctive crunch and flavor that soaks up some of the delicious juices from the corned beef and cabbage, but not so much that it becomes soggy.

Here’s how to make it:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut a baguette in half lengthwise.
3. Melt two tablespoons of butter in a small dish.
4. Brush both halves of the baguette with melted butter, then sprinkle them with garlic powder, salt and pepper.
5. Wrap each half in foil, place on a baking sheet, and bake for 10 minutes.
6. Remove from the oven, unwrap from the foil, and let cool slightly before serving with your corned beef and cabbage! You can serve this bread plain or add some cheese (like Havarti or Parmesan), mustard or hot sauce for some extra flavor!

11. Sourdough bread

If you want a bread that’s going to soak up all the delicious flavors of your corned beef and cabbage—not to mention any leftover gravy or horseradish sauce—then sourdough is an awesome choice.

Here’s how to make it:

1. Gather your ingredients: sourdough starter, two cups flour, one cup warm water, one teaspoon salt
2. Mix everything together in a big bowl with a wooden spoon until smooth. Cover with a towel, and let it rise for two hours.
3. After the dough has risen, take it out and knead it on a floured surface for about 10 minutes. Cover again, and let the dough rise for another hour or so.
4. Preheat your oven to 425 degrees Fahrenheit. Take your risen dough, shape it, and place it on a greased cookie sheet or pizza pan—whichever you prefer! Bake for about 30 minutes.