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St Patrick’s Day is being celebrated today around the world. For a lot of Americans, it's all about green beer, Irish coffee and shamrocks strewn on their faces. However, one of the most famous St Patrick’s Day specialities is corned beef and cabbage. Most people enjoy soda bread, corned beef and cabbage along with some potatoes on the side. It's quite convenient to assume that the dish is Irish based on its popularity on St Patrick’s Day. However, the dish isn’t Irish at all. So, here’s a bit of history for you to know.
Before jumping straight into the history, here’s why the dish is called so. Most people get confused about the name ‘corned beef’. To clear all your doubts - corned beef is basically a cut similar to brisket and is salt-cured. The name of the dish is derived from the use of large-grained rock salt named ‘corn’ that is used to cure the meat.
The origin of corned beef and cabbage can be traced to Irish immigration to the US. Legend has it that the Irish usually indulged in pork as cattle were too important for farming and milk production. However, when they arrived in the US, they had to find something similar to pork to match their comfort food, which is Irish bacon, on St Patrick’s Day. And this is when they discovered the cheapest cut of beef that is the brisket in the Jewish lunch carts. And in their motto of cost efficiency, they also discovered cabbage, the cheapest vegetable and combined both for a wholesome meal. Moreover, the entire dish could be made in one pot and let’s not forget the most important thing- it is decadent too.
With time, corned beef was made with brine and the dish was accompanied by some more signature dishes like Irish soda bread, potatoes and Guinness. However, the taste remains the same and even the mention of corned beef and cabbage along with the sides is salivating enough.
So, what are your plans for the day? Make corned beef and cabbage with the sides and enjoy a delightful meal.
