St. Patrick’s Day is filled with shamrocks, bagpipes, parades, green beer, and some leprechaun magic. If you’re lucky to be in Ireland for St. Patrick’s Day you would be dining on a leg of lamb, shepherd’s pie, soda bread and fresh seafood.
In America, though, Irish-Americans (and those adopting the nationality for the day) eat corned beef and cabbage. Surprised we don’t eat the same food as they do in Ireland, right? It’s widely assumed that corned beef and cabbage is an Irish custom. So how did it become the traditional St. Patrick’s Day meal in the United States?
To understand how corned beef and cabbage became so popular in the United States, you have to understand the history of corned beef in Ireland.
In Gaelic Ireland, cows were sacred and a symbol of wealth. A cow was only killed if it became too old or stopped producing milk. Only the very wealthy ate meat on a special occasion.
When the British took over Ireland, they turned the cow into a commodity. Since Ireland’s salt tax was a fraction of what it was in England, Ireland became a major exporter of salted meats (this held true until the 19th century). The English actually coined the name corned beef for the salt-cured meats because of salt crystals were the size of corn kernels.
Even though it was widely produced and readily available, corned beef was still considered a luxury item and something that the working class Irish could not afford. Salt pork, similar to bacon, was an affordable cured meat that became a staple in the Irish diet (along with potatoes).
During the Great Famine, the Irish emigrated to America to escape the hunger and disease that had gripped Ireland. When they arrived, they set out to find food that reminded them of home. Unlike in Ireland, bacon (as close to salt pork that they could find) was insanely expensive so they had to look for alternative meat – corned beef.
The corned beef we eat today is brisket, different than the corned beef of the 1700’s in Ireland.
With Irish and Jewish immigrants living in neighborhoods near each other, Jewish corned beef was readily available in butcher shops. It had the same texture as Irish bacon and was cheap.
Cabbage was added because it was readily available and inexpensive. The Irish love their potatoes and those were added as a side dish too. The traditional Irish-American meal was born.
As you enjoy your corned beef and cabbage dinner this St. Patrick’s Day, share the tale of how corned beef became the traditional meal. If you’re looking for a new corned beef and cabbage recipe, try one of the recipes below.
Electric Pressure Cooker Corned Beef & Vegetables
Glazed Corned Beef & Cabbage N Irish Stout Beer
