When I think of Saint Patrick’s Day I think of 2 things.
One: Wearing the color green to avoid being pinched.
Two: Corned Beef and Cabbage…hallelujah!
Last week in my Catering and Management class I learned that my teacher was Irish as he jokingly said, "class might be canceled next week due to it being Saint Patrick’s Day". No word of that happening yet so this Saint Patrick’s Day I plan to be in class and not at the local Irish Pub. (sad face)
I stayed after class that day to speak to him and ask him if he knew of any classic Irish traditional meals that I can blog about for Saint Patrick’s Day. That is when the alarming discovery happened. The “authentic” Irish dinner of corned beef and cabbage is not Irish! How could this be? Ever since I was a kid my mom & grandparents boiled the peppery corned beef & cabbage with potatoes and served it with whole grain mustard. I was hearing it from an Irish man himself and after some research discovered it’s TRUE!
When Irish immigrants, fleeing the great potato famines, arrived in the Northeast they couldn't find, or afford, the traditional cuts of meat used for their beloved braised dinners. Corned beef and cabbage is an American meal. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon.
Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut of pork. Why corned beef?
To see the full recipe click here.
Enjoy and Happy Saint Patrick’s Day!