corn beef and cabbage

Corn Beef is often thought of when the holiday of St. Patrick's approaches. Corned beef is not considered an Irish national dish. It is the Irish American culture that welcomes corn beef. 

“Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.” [Wikipedia]

Yummy Corned Beef and Cabbage Dinner

Growing up corned beef was never found on the table as my mother did not care for it. My fathers mother just like my husband's family often served the corn beef at St. Patrick's day. The town where my husband grew up celebrates St. Patrick's day with a parade, singing, dinner and yes green beer. Every year thousands of Irish Americans will gather together to celebrate St. Patrick's day  and share a meal of corn beef and cabbage.

Cabbage has been considered Irish food for many years  On the other hand, corned beef was only associated with St. Patrick's day at the turn of the century. New York city Irish immigrants substituted corned beef for the traditional Irish bacon in order to save money.

Corned Beef and Cabbage:

• 5 pounds corned brisket of beef

• 6 peppercorns, or packaged pickling spices

• 3 carrots, peeled and quartered

• 3 onions, peeled and quartered

• 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)