Corned Beef and Cabbage

A Traditional Dish for St. Patrick's Day

My family is Scots, Irish, and English, pretty much in that order. With that being said, there aren’t many days, like St. Patrick’s Day, etc., that we don’t miss celebrating or acknowledging in some way. While we don’t go out to drink green beer and collect cheap plastic green trinkets, we definitely do eat!

Corned beef and cabbage is a classic dish often associated with St. Patrick's Day but actually has roots in the United States rather than Ireland. While corned beef was a common food in Ireland, the tradition of serving it with cabbage on St. Patrick's Day originated in Irish-American communities. In the late 19th and early 20th centuries, Irish immigrants living in urban areas of the US found corned beef to be a more affordable option than the traditional pork they would have eaten in Ireland. Over time, this dish became synonymous with St. Patrick's Day celebrations, bringing warmth and comfort, and it is perfect for celebrating the Irish holiday. The combination of flavorful corned beef, tender cabbage, and root vegetables cooked to perfection creates a satisfying meal that is delicious and easy to prepare.

To make this traditional dish, start by seasoning a brisket with a blend of spices and letting it cure in a brine for several days. The brine infuses the meat with flavor and helps tenderize it, resulting in juicy and tender corned beef. Once the meat is ready, it is simmered with cabbage, carrots, and potatoes until everything is tender and flavorful.

The beauty of corned beef and cabbage lies in its simplicity and heartiness. It’s a one-pot meal that’s perfect for feeding the family or enjoying as leftovers. We do both!

Whether you are of Irish descent or not, corned beef and cabbage is a dish worth trying. So gather around the table, grab a glass of your favorite Irish brew, and enjoy a plate of this classic.

Slawn guh foh-ill!