Corned beef and cabbage is a beloved dish especially around St. Patrick’s Day. But despite its strong associations with Irish culture, the history of how corned beef and cabbage came to be is much more complex.
A Mistaken Irish Origin
Many people assume that corned beef and cabbage has its origins in Ireland. After all, it’s commonly served during St Patrick’s Day celebrations and is strongly associated with Irish-American culture. However, the dish as we know it today has little relation to traditional Irish cuisine.
In Ireland, beef was traditionally considered a luxury ingredient. Cattle were valued primarily for their milk and cheese production rather than their meat. Pork and mutton were the most common meats for the majority of the population. The closest dish was “bacon and cabbage” – made with salty Irish bacon rather than corned beef.
So while the Irish ate dishes of boiled meat and vegetables, corned beef and cabbage as it’s recognized today has its roots in Irish-American culture rather than the emerald isle.
Corned Beef’s European History
The practice of curing meat with salt has existed for thousands of years. The term “corned beef” likely originated in 17th century England, referring to salt crystals used in the curing process that were the size of corn kernels. Irish corned beef production took off due to lower salt taxes and a thriving beef trade. It became one of Ireland’s biggest exports.
While the Irish produced a huge amount of corned beef, it was considered a luxury outside the budget of most citizens. Fresh meat was generally reserved for the rich.
How Corned Beef and Cabbage Came to America
During the great Irish immigration to America in the 1800s following the potato famine, Irish Americans found corned beef was more affordable and readily available than back home. They paired it with a vegetable they had access to in abundance – cabbage.
Replacing Irish bacon with cheaper corned beef allowed Irish Americans to cook a version of the boiled dinner they were accustomed to. Adding cabbage patched together a hearty, comforting one-pot meal.
Irish immigrant families also purchased corned beef from Jewish delis and butchers in their communities. This cultural intermingling led to corned beef and cabbage becoming a fixture in both Irish-American as well as Jewish-American cooking.
Rise to Prominence on American Tables
As corned beef and cabbage grew in popularity, it was propelled further into the mainstream by restaurants run by Irish immigrants. It offered a taste of home and cultural familiarity.
By the early 20th century corned beef and cabbage had become a quintessential Irish-American meal, especially as a festive St. Patrick’s Day dish celebrating Irish heritage. It took on an identity distinct from traditional Irish food.
Over time this classic combination entrenched itself in the American consciousness as an icon of Irish cuisine and culture. But its emergence is more a tale of adaptation, cultural blending, and economics rather than an authentic taste of the old country.
An Enduring Culinary Legacy
While corned beef and cabbage does not originate in Ireland, it remains a beloved meal that connects Irish Americans to their heritage. The dish pays homage to the resourcefulness of immigrants who crafted a new tradition from what ingredients were available to them.
This history illustrates how cultures blend, evolve, and redefine themselves in a new environment. The story of corned beef and cabbage is the story of the Irish-American experience – one that’s etched itself firmly into the cuisine of the United States.
The History of Corned Beef and Cabbage
As far as the origin of corned beef with cabbage is concerned, you should know that pork was the preferred meat in Ireland since it was affordable. In fact, if you eat at an Irish diner even today, you’ll likely find Irish bacon on their menu.
But because of the nomenclature “corned beef,” some may associate beef cattle with Ireland. Though this is not an accurate representation of the animal’s purpose. In the beginning, cattle were used for their strength in the fields, along with their milk and the other dairy products that could be produced. In Gaelic Ireland, cows were a symbol of wealth and considered sacred. The only time they would be consumed was if they were too old to work in the fields or could no longer produce milk.
Also, when cattle were eaten, it was only during a celebration. During those times, the beef was salted to be preserved.
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.
History of Corned Beef and Cabbage and St. Patrick’s Day!
FAQ
Where did the tradition of corned beef and cabbage come from?
Corned beef and cabbage actually has roots in Eastern Europe, where Jews would cure beef with “corns” of salt, hence the name “corned” beef.Mar 14, 2023
Why do we eat corned beef and cabbage on New Year’s?
The tradition of eating cabbage on New Year’s signifies luck; eating cabbage on New Year’s is believed to bring more money in the year ahead.
Why is the dish corned beef and cabbage rather than bacon and cabbage?
… Irish dish features bacon and cabbage, but upon arriving in the US in the early 20th century, Irish immigrants found that beef was more affordable than porkMar 13, 2025
Is corned beef and cabbage a New England thing?
The New England boiled dinner is essentially those plates of boiled cabbage and corned beef that tend to pop up on Irish pub menus around St. Patrick’s Day, but this doesn’t make it by any means exclusive to the holiday.
Where did corned beef and Cabbage come from?
The dish of corned beef and cabbage is often associated with Irish cuisine, but its origins are more complex. While it’s true that the Irish did enjoy a similar dish called “boiled dinner,” which consisted of boiled meat and vegetables, the corned beef and cabbage we know today was popularized in the United States.
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.
Where did corned beef come from?
To understand the origins of corned beef and cabbage, we must first delve into the history of corned beef itself. The practice of preserving meat through salting and curing dates back to ancient times. The Romans, for instance, used salt to preserve meat, which they called “petaso.”
Is corned beef and cabbage an Irish tradition?
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.
Is corned beef & cabbage Jewish?
The classic dish for St. Patrick’s Day actually has Jewish roots. Corned beef and cabbage is as quintessentially Irish as… the Jewish deli? No, but really. Corned beef and cabbage may be considered the most iconic dish to enjoy on St. Patrick’s Day for its Irish roots. But actually, the dish really came from the Jews.
When did corned beef become popular?
Corned beef and cabbage gained popularity during the late 19th century when significant numbers of Irish immigrants settled in the United States. Beef became a more affordable option than bacon in America, allowing Irish immigrants to recreate their cherished dish with corned beef. Why is corned beef called “corned” beef?