Corned beef and cabbage is a dish that has become synonymous with St Patrick’s Day celebrations But when did this hearty meal become such a staple holiday food? And when is the best time to eat it – on St. Patrick’s Day itself, or at other times of the year? We’ll take a look at the history and origins of corned beef and cabbage, and explore when and how it transformed into an iconic Irish-American dish.
A (Very) Brief History of Corned Beef and Cabbage
While many people assume corned beef and cabbage has its roots in Ireland, it actually emerged as a celebratory St. Patrick’s Day meal among Irish Americans. In Ireland, beef was expensive, so pork or bacon was more common. When Irish immigrants came to America, they found beef plentiful and inexpensive.
Around the same time in the mid- to late-19th century, Jewish immigrants from Eastern Europe were also arriving in America. At Jewish delis and lunch carts, the Irish first encountered corned beef. They noticed its similarity to Irish bacon and adopted it as a cheap protein to cook with cabbage, potatoes and carrots for a complete one-pot meal.
So while corned beef and cabbage as we know it today traces its immediate origins to Irish Americans, the dish owes some credit to Jewish culture as well. The inexpensive ingredients, ease of preparation, and hearty, comforting flavors made it a perfect easy meal for Irish immigrant families.
When Did It Become a St. Patrick’s Day Tradition?
During the early 20th century corned beef and cabbage came to be closely associated with St. Patrick’s Day in America. Irish Americans were still struggling against discrimination so celebrating their ethnic heritage on March 17 took on special meaning. Serving traditional Irish foods like corned beef and cabbage, soda bread, and potatoes allowed them to honor their identity.
Over time corned beef and cabbage morphed from an everyday meal to a special occasion dish saved for St. Patrick’s Day. The holiday represented a chance for Irish pride and unity among Irish Americans. Sharing a meal of corned beef and cabbage on March 17 became a way of celebrating that unique cultural heritage with friends and family.
When’s the Best Time to Eat Corned Beef and Cabbage?
These days, corned beef and cabbage is considered an iconic St. Patrick’s Day dish. Many families still faithfully boil up a pot only on March 17 to get into the holiday spirit. However, you certainly don’t need to limit enjoying this meal to just one day a year!
Here are some other good times to whip up a batch of corned beef and cabbage:
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Any weekend – Corned beef and cabbage makes for great weekend family comfort food. The long cooking time for the corned beef makes it an ideal Saturday or Sunday meal.
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Cold weather months – Warm, filling corned beef and cabbage just seems to taste better when it’s chilly out. Break out this recipe during the fall and winter.
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Around other Irish holidays – Irish Americans also celebrate St. Brigid’s Day on February 1. Serve corned beef and cabbage then or for events like Irish Heritage Month in March.
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When you’re feeling nostalgic – If your family has Irish roots, corned beef and cabbage may remind you of childhood celebrations. Cook it up whenever you’re feeling sentimental.
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On sale – Around St. Patrick’s Day, grocery stores often discount corned beef. Take advantage of the deals to make this meal on a budget.
How to Make the Best Corned Beef and Cabbage
Now that you know when to eat corned beef and cabbage, let’s talk about how to prepare it for perfect results. Here are some tips:
Start with Quality Ingredients
Don’t skimp on the corned beef! Look for a well-marbled, high-quality cut, preferably the flat cut rather than the point cut. Go for a size between 2-4 pounds to feed 4-6 people. You’ll also need a head of green cabbage, carrots, and potatoes.
Season the Cooking Liquid
The corned beef will cook in a flavorful liquid that should include more than just water. Try adding beef broth, Guinness beer, ginger ale, onions, garlic, and the seasoning packet from the corned beef.
Cook Low and Slow
Allow plenty of time for the corned beef to become tender – at least 2-3 hours on the stovetop or 5 hours in a slow cooker. Maintain a low simmer, and don’t let the liquid boil.
Add the Veggies Later
Hard vegetables like potatoes and cabbage can cook much quicker than the beef. Add them in the last 1-2 hours so they don’t overcook and turn to mush.
Rest the Meat before Slicing
Let the cooked corned beef sit for 15-30 minutes after removing it from the pot and before slicing. This allows the juices to re-absorb for more moist, tender meat.
Slice Against the Grain
Cut the rested corned beef across the grain in thin slices so it remains tender when you bite into it. Serve immediately or make juicy sandwiches.
Other Questions About Corned Beef and Cabbage
If you’re new to making corned beef and cabbage, you probably have some other questions. Here are quick answers to some common FAQs:
Q: Can I cook it in a pressure cooker or Instant Pot?
A: Yes, corned beef cooks beautifully in the pressure cooker or Instant Pot in just 1-1.5 hours. Follow your model’s instructions.
Q: How can I make this dish lower carb?
A: Omit the potatoes and add cauliflower or celery instead. Stick to water or broth and avoid adding beer.
Q: What sides go well with it?
A: Mustard, horseradish, Irish soda bread, roasted vegetables like Brussels sprouts, parsley potatoes, boiled eggs, and rye or Irish brown bread.
Q: Can I freeze leftovers?
A: Absolutely – portion it into containers to freeze. Thaw in the fridge before reheating.
Q: What can I do with leftover corned beef?
A: Make sandwiches, corned beef hash, beef and vegetable soup, tacos, casseroles, pasta dishes, pizza topping, omelets, quesadillas, nachos, or stuffed peppers.
Satisfy Your St. Patrick’s Day Cravings
As you can see, corned beef and cabbage is much more than just a St. Patrick’s Day meal. With its interesting history and hearty deliciousness, this classic dish is worth enjoying all year long. Use the tips above to make perfect tender, juicy corned beef, and get creative with recipes that use up leftovers. Sláinte!
HOW DO I BRINE MY OWN CORNED BEEF?
It’s not complicated, it just means planning several days in advance of St. Patrick’s Day. You can make your own pickling spice mix or use store-bought pickling spices. Add 3 tablespoons of the pickling spice to a pot filled with about a gallon of water, 2 cups kosher salt, 1 tablespoon plus 2 teaspoons pink curing salt (not the same as Himalayan salt), and ½ cup brown sugar (dark or light both work) and bring to a simmer. Stir to dissolve the salt and sugar. After the mixture is combined, cool completely. Then add the Brisket, cover, and refrigerate for 5 to 6 days, turning the meat every day. The brined meat will be removed from this liquid before it’s cooked; be sure to discard the brined liquid.
The Feast of Saint Patrick
One could argue that the modern way of celebrating of St. Patrick’s Day is purely Irish-American. As covered in last year’s post, historically, the holiday was religious and reflective, celebrated by sharing cultural lore and honoring St. Patrick. However, there are many similarities between the historic celebrations of honoring the saint, and our traditions today. Observing the old ways in remembrance of their homeland helped unite the scattered Irish migrants. So, as they did in Ireland, Irish-Americans carried over the tradition of wearing shamrocks and enjoying Irish libations, such as Guinness and Irish whiskey. And today as in days of old, we enjoy soda bread and cabbage. Read our post from last year to get great recipes for both, as well as the full meal and leftovers.
Now that you know the reason we eat corned beef and celebrate the day, we get to the good part: cooking the meal! Butcher Boy Market makes grey corned beef and corned ribs, sells red corned beef, and serves grey corned beef dinners in our kitchen. Feel like making your meal at home? The key is to cook the beef slowly to create a tender, flavorful meal. Consult this guide from The Spruce on cooking corned beef three delicious ways: boiled, baked, or submerged in a slow cooker. Each way has its benefits. If you enjoy a crispy crust, then baking is for you! If you plan on spending the day out at a parade, slow cooker is the way to go. If you’re truly going traditional, then broiling will be the ticket to your perfect St. Paddy’s Day meal.
Why do you eat corned beef and cabbage on St Patrick’s?
FAQ
What day do you eat corned beef and cabbage?
For most of us in the U.S., corned beef and cabbage is synonymous with St. Patrick’s Day. But its association with the holiday isn’t an Irish tradition. It is a uniquely American tradition, a blending of both history and opportunity.
Why do you eat corned beef and cabbage on New Year’s Day?
Many with Irish heritage prepare Corned beef and cabbage dinner on New Year’s day. It is associated with the fortune you should hope for in the coming year. Beef or pork is the meat of choice because unlike chickens these animals do not scratch in the dirt for their food.
Why do we eat corned beef and cabbage at St. Patty’s Day?
Its an American Irish tradition. IIRC, when the Irish came over to the US, they were poor and struggling and used Corned Beef, an inexpensive cut of meat from Jewish delis instead of pork, which was a luxury item at the time. We eat it along with the cheapest vegetables (carrots, potatoes, cabbage).
Is corned beef a New Year’s Day food?
Corned beef might represent a hope for prosperity, as beef was considered a luxury item in Ireland. It also has the advantage of not being poultry since winged foul is a no-go on New Year’s Day.
Do you eat corned beef & cabbage on St Patrick’s Day?
Even if you aren’t Irish, you’ve probably enjoyed, or at least heard of, corned beef and cabbage — a dish traditionally eaten on St. Patrick’s Day. I’m Irish and every March 17th, my mom cooks corned beef and cabbage, with a side of potatoes, and bakes Irish soda bread.
Should you eat corned beef & cabbage on New Year’s day?
Making it for your New Year’s dinner is always great practice if you’re planning on serving the Irish-American meal on St. Patrick’s Day. One New Year’s meal that’s particularly popular among Irish Americans, or Americans who are Irish in spirit, and that’s corned beef and cabbage.
When should I add cabbage to corned beef?
In the recipe card’s video, I add the cabbage in the final two hours. For anyone making corned beef and cabbage for the first time, I believe that amount of time is ideal. You can add the cabbage at any point. Add it at the start if you want it to be extra tender. If you want it crisp, add during the last hour.
Do Irish eat corned beef & cabbage?
Corned beef and cabbage is more of an Irish American tradition compared to something you might find in Ireland itself. That’s because the Irish typically enjoy ham or bacon with their fried cabbage and potatoes.
What is corned beef & cabbage?
Here’s exactly what corned beef and cabbage is and why we eat it on St. Patrick’s Day. Corned beef is a cut of meat similar to brisket that has been salt-cured. The term “corned” comes from the usage of large grained rock salt, called “corns,” used in the salting process. Today, salt brines are more popular.
Does Irish eat corned beef on St Patrick’s Day?
For starters, corned beef — which is seemingly ubiquitous on holidays like St. Patrick’s Day — is not all that Irish of a dish. Though corned beef was a popular export from Ireland in the 16th and 17th centuries, the meat was not all that commonly consumed among the Irish, according to Smithsonian Magazine.