St. Patrick’s Day is a holiday celebrated by people of Irish descent all over the world. One of the most popular foods associated with this holiday in America is corned beef and cabbage. But have you ever wondered why Americans eat corned beef on St. Patrick’s Day, and why it’s not a traditional Irish dish? Let’s take a closer look at the history and tradition behind this iconic St. Patrick’s Day meal.
To start with, corned beef is actually more commonly associated with Jewish cuisine than with Irish cuisine. However, in the late 19th and early 20th centuries, many Irish immigrants settled in America, particularly in the northeastern cities like New York and Boston. These immigrants found that corned beef was a similar meat to the bacon they traditionally ate back in Ireland, but it was much cheaper and more readily available in America. So, they started incorporating corned beef into their traditional Irish dishes, particularly on special occasions like St. Patrick’s Day.
Over time, the tradition of eating corned beef on St. Patrick’s Day became more and more popular in America, and it is now a staple of many St. Patrick’s Day celebrations. While it may not be a traditional Irish dish, it has become an important part of Irish-American culture and is enjoyed by many people on this holiday.
It’s worth noting that in Ireland, bacon was the meat that was commonly eaten with cabbage on St. Patrick’s Day and other special occasions. The bacon used was typically a cured pork loin or back bacon. However, when Irish immigrants came to America, they found that beef was more readily available and affordable than pork. They also found that the beef they could buy in America was similar in texture and flavor to the bacon they were used to back in Ireland, so they began using it as a substitute. This eventually led to the tradition of serving corned beef and cabbage on St. Patrick’s Day in America, rather than the traditional bacon and cabbage that is still commonly eaten in Ireland.
The tradition of eating corned beef and cabbage on St. Patrick’s Day in America has its roots in the experiences of Irish immigrants in the late 19th and early 20th centuries. While it may not be a traditional Irish dish, it has become an important part of Irish-American culture and is enjoyed by many people on this holiday. So, this St. Patrick’s Day, whether you choose to eat corned beef or bacon with your cabbage, take a moment to appreciate the history and tradition behind these iconic dishes.
Corned beef is traditionally made with brisket, which is a cut of beef from the breast or lower chest of the cow. Other cuts of beef, such as round or rump roast, can also be used to make corned beef, but brisket is the most commonly used cut. The brisket is cured with a mixture of salt, sugar, and spices, which gives it the distinctive flavor and texture of corned beef.
The Perfect St. Patrick’s Day Meal: Slow Cooker Corned Beef and Cabbage
Ingredients:
- 4-5 lbs. grass-fed beef brisket
- 6 cups water
- 1 onion, chopped
- 6 cloves garlic, minced
- 6 medium potatoes, peeled and chopped
- 6 medium carrots, peeled and chopped
- 1 head of cabbage, chopped
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 2 teaspoons allspice berries
- 2 teaspoons whole cloves
- 2 bay leaves
Instructions:
- Rinse the grass-fed beef brisket under cold water and pat dry.
- In a small skillet, toast the black peppercorns, mustard seeds, coriander seeds, allspice berries, and whole cloves over medium heat until fragrant, about 2-3 minutes.
- Place the toasted spices into a spice grinder or mortar and pestle and grind until fine.
- Rub the spice mixture all over the brisket, making sure to coat all sides.
- Place the brisket into the slow cooker and add the water, chopped onion, and minced garlic.
- Cover and cook on high for 6-7 hours or on low for 10-12 hours.
- After the brisket has cooked for the allotted time, remove it from the slow cooker and cover it with foil to keep it warm.
- Add the chopped potatoes and carrots to the slow cooker and stir to coat them in the cooking liquid.
- Add the chopped cabbage on top of the vegetables.
- Add the bay leaves to the slow cooker.
- Cover the slow cooker and cook on high for an additional 2-3 hours or on low for 4-6 hours, or until the vegetables are tender.
- Slice the corned beef against the grain and serve with the cooked vegetables.
Note: Grass-fed beef can be leaner and therefore can dry out faster than conventional beef. To avoid this, make sure to keep the cooking liquid at a consistent level and baste the brisket occasionally while cooking.
Enjoy your delicious slow cooker corned beef made with a Tyner Pond Farm grass-fed beef brisket!
