The common belief is that Corned Beef and Cabbage is the national dish of Ireland. All across the United States, Irish Americans will be boiling their corned beef and cutting up their potatoes, carrots, and cabbage on St. Patrick's day. In Ireland, they will be boiling their bacon joints.
Traditionally, pork has always been the favored meat on the Emerald Isle. In the 12th century, meat was considered a delicacy, and Corned Beef was worthy of a king. Today, the Irish are more likely to boil a pork bacon joint (consisting of various cuts of salted pork.) Corned Beef is considered too plain to accompany a festive meal.
Irish Tradition
How did corned beef and cabbage become the dish to celebrate Ireland and St. Paddy's day? When the Irish immigrated to the U.S. at the end of the 19th century, they found beef inexpensive, and bought beef roasts and then prepared them like the bacon joints they loved, backed with dry salt pellets the size of corn kernels, hence the name, corned beef. So the dish became associated with the Irish, at least in the United States..
No matter, Corned Beef and Cabbage still remains the Irish American dish of choice and more importantly, it is a delicious and satisfying meal. Not just a St. Patrick's day meal, but tasty anytime of the year. It celebrates not the country nor the saint, but their Irish forbears, the immigrants who came to this country and thrived.
Corned Beef and Cabbage
Ingredients
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- carrots, peeled and cut into chunks
- 1 large head cabbage, cut into small wedges
- horseradish mustard
Directions
- In large pot or Dutch oven, place the corned beef and just cover with water. Add the spice packet that came with the corned beef. If the corned beef does not come with a packet, use pickling spice, or add your own spices, like garlic, onion, pepper corns, mustard seeds and a bay leaf,
- Cover pot and bring to a boil, then reduce to a simmer.
- Simmer approximately 50 minutes per pound, or until the corned beef is fork tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage on the top of everything, cover and cook for 15 minutes more.
- Remove meat and let rest 15 minutes.
- In a large bowl, place vegetables and some of the broth and cover.
- Slice the corned beef and serve with vegetables with horseradish mustard.
Serve with homemade Italian or Amish whiite or French bread.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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