Corned beef and cabbage is a staple meal for many American Irish families on St. Patrick’s Day. However, this dish is not traditionally Irish. In fact its origins and popularity stem from Irish immigration to America in the 19th century. So how did corned beef and cabbage become so ingrained in Irish American culture?
The History of Corned Beef and Cabbage in Ireland
In Ireland, beef was not a common meat Cattle were more valuable for milk and dairy production than for their meat Pork and bacon were the most commonly eaten meats since pigs were cheaper and easier to feed. Fresh meat was generally only available for the upper classes.
For ordinary Irish families, salted or cured bacon and pork were much more affordable and accessible. In addition, cabbage and root vegetables were staple foods, as they were hearty and grew well in Ireland’s cool, damp climate. Meals of boiled ham, cabbage, potatoes, parsnips and carrots were standard fare, especially in rural areas.
So while corned beef and cabbage contains traditional Irish ingredients, it was not a typical Irish meal.
How Corned Beef and Cabbage Came to America
When Irish immigrants came to America in the mid to late 19th century, mostly settling in cities on the East Coast, they found corned beef to be more affordable and available than back home.
At this time, Jewish immigrants from Eastern Europe were also arriving in large numbers in the same cities like New York and Boston. Corned beef was a popular staple of Jewish cuisine, with New York City’s lower East Side having many Jewish delis and butcher shops selling corned beef.
The Irish noticed the similarities between salted Irish bacon and Jewish corned beef. And with cabbage already being a low-cost vegetable, Irish Americans readily adopted the economical corned beef and cabbage dinner. It reminded them of the meals they had left behind but utilizing ingredients more accessible in America.
How Corned Beef and Cabbage Became an Irish American Tradition
As corned beef and cabbage became common fare in Irish immigrant communities, it gained widespread popularity. Its origins evolved into being thought of as uniquely Irish American rather than Jewish.
Restaurants and pubs owned by Irish Americans made corned beef and cabbage a signature or holiday meal. By the late 19th century, it had become strongly affiliated with St. Patrick’s Day and Irish American identity. Some key factors in its rise as a tradition:
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Affordability: Compared to pork or bacon, corned beef was a cheaper beef product, making it a thrifty meal for poor immigrant families.
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One-pot cooking: Boiled corned beef and vegetables could cook together in one pot, which was efficient for home cooking and large Irish American family meals.
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Common ingredients: Cabbage and root veggies were familiar side dishes Irish immigrants had cooked back home and remained cost effective in America.
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Reminiscent of home: The brined flavor of corned beef along with cabbage evoked nostalgia for traditional Irish meals of boiled bacon and greens.
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Commercial promotion: Irish American restaurants and pubs made corned beef and cabbage their house specialty around St. Patrick’s Day, popularizing its connection to Irish culture and identity.
Over generations, corned beef and cabbage solidified its place as one of the most iconic Irish American foods. Though not authentically Irish, it allowed Irish immigrants to hold onto tradition using ingredients available in their new home, creating a distinctive Irish American culinary identity.
Corned Beef and Cabbage Today
These days, corned beef and cabbage is still served in Irish pubs and St. Patrick’s Day meals across America. However, modern Ireland has also adopted this dish, recognizing its importance to the Irish diaspora worldwide. You can now find corned beef and cabbage on the menu in restaurants across Ireland.
In Irish American culture, enjoying corned beef and cabbage on St. Patrick’s Day is a nostalgic tribute to ancestors who originated the tradition. The meal celebrates both the Irish heritage and the unique Irish American experience that shaped this beloved dish.
So while corned beef and cabbage did not start in Ireland, it remains a symbol of Irish culture, history and identity. Though its origins are multiethnic, it has become an American Irish food tradition that continues to bring people together every St. Patrick’s Day.
How is St. Patrick’s Day Celebrated?
Bring out your green and Irish beer! St. Patrick’s Day is observed every March 17th and is packed with parades, delicious foods, good luck charms, and music and dancing. While the event began as a religious holiday, with time it has become a celebration of the rich Irish culture. In Ireland, March 17th is traditionally celebrated as a feast to honor the country’s patron saint, Saint Patrick.
For almost 2,000 years, the Irish have observed and cherished the religious feast of St. Patrick, but nowadays, those celebrations and festivities look quite different than they did in the past, especially in the US.
Many cities in the US hold parades to celebrate Saint Patrick’s Day. The largest and most famous parade takes place in Dublin, Ireland, where people from all over the country come to join in the festivities.
Green is the traditional color of Saint Patrick’s Day, and many people wear green clothing or accessories to celebrate the day. Whether you are trying to avoid getting pinched or simply want an excuse to put on your green pleather pants, consider embracing this colorful and historic tradition, even with a simple or modest green accessory.
Traditional Irish foods like corned beef and cabbage, Boxty, and Irish soda bread, are often served on Saint Patrick’s Day. Drinking green beer or Guinness on St. Patrick’s Day is also a popular tradition. People drink a lot of Guinness on this holiday!
Irish music and dancing are an important part of Saint Patrick’s Day celebrations. Many cities hold concerts, Ceilidhs, and other events featuring live music and dancing. If you need a soundtrack to go with your celebrations, you can choose from classic folk tunes, Irish rock, and amped-up punk songs.
Beef from England, Not Ireland
It was only after the British conquered most of Ireland that the average diet changed. In fact, the British ate beef and introduced potatoes into the diets of the people. According to Jeremy Rifkin, author of Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the ‘roast beef’ became synonymous with the well-fed British aristocracy and middle class.”
According to The History of Parliament Trust, “The Irish Cattle Bill was introduced in the autumn of 1666 in order to benefit English landowners by prohibiting the import of cheap cattle from Ireland.” As a result, the cost of meat available for salted beef production was lowered.
In the 17th century, the term “corned beef” was used by the British to describe the size of the salt used to cure the meat. It referred to the usage of large-grained rock salt, called “corns,” used in the salting process.
Even after the Cattle Acts, because of salt in Ireland, the country still was the go-to for corned beef. In time, Ireland began supplying Europe and America with corned beef. However, the corned beef we know today is much different than the earliest forms, as that it tastes saltier.
As the demand for beef dropped in the Americas, the struggles of the Great Famine began and many Irish immigrants made their way to America. It was then that corned beef as we know it was made.
Why do you eat corned beef and cabbage on St Patrick’s?
FAQ
Why do Irish Americans eat corned beef and cabbage?
Our association with corned beef as traditional Irish fare can be traced back to the 19th century and the Irish immigration to the U.S. While the newly …
Why do the Irish eat so much cabbage?
When the blight caused potatoes to begin to rot in fields and in storage bins across the land, many turned to cabbage for sustenance. And they ate a lot; it’s been determined that the annual cabbage intake of the Irish around that period would have been about 65 pounds per person per year, based on crop production.
What do Irish people eat with corned beef?
Easy boiled dinner of mouthwatering, tender corned beef with cabbage, potatoes, and carrots. This is my Irish great-grandmother’s recipe. We serve it with soda bread and cornbread at our house.Feb 17, 2025
What do the Irish drink with corned beef and cabbage?
A traditional Irish stout, such as Guinness, is an iconic choice to accompany corned beef.Feb 26, 2024