Corned beef and cabbage is a dish that has become synonymous with St. Patrick’s Day celebrations. However, this hearty meal of beef and vegetables did not originate in Ireland. So how did it become a staple for the holiday?
The History of Corned Beef
The term “corned” refers to salts or spices used to cure meats, which were historically called “corns” due to their rock-like texture. Beef brisket is commonly corned or cured with spices and salt to preserve and flavor it. This method of meat preservation dates back to medieval times in Europe.
In Ireland beef was not an affordable or common meat for much of its history. Cattle were prized for their milk and dairy production, so they were rarely slaughtered for their meat. Pork was the cheaper and more readily available protein of choice for most Irish families.
How Corned Beef Came to America
When Irish immigrants came to America in the late 19th century, many settled in lower income, urban immigrant communities alongside Eastern European Jewish and Italian families. It was in Jewish delis and lunch carts that many Irish people first tried corned beef.
They found that cured and boiled corned beef had a similar texture and flavor to Irish boiled bacon. And while beef was still relatively expensive in America at this time, it was far cheaper than back in Ireland.
Cabbage’s Role
Inexpensive cabbage became the natural vegetable accompaniment for corned beef. Cabbage was affordable easy to grow, and worked well in one-pot meals. Some claim that cabbage was considered a symbolic food by Irish immigrants for a few reasons
- Cabbage grows well in cool climates, reminding the Irish of home
- It’s hardy, resilient, and inexpensive, like the Irish people
- Green cabbage is the national color of Ireland
Boiling corned beef with cabbage, carrots, and potatoes in one pot was an affordable and filling meal for Irish immigrant families.
Why Eat It on St. Patrick’s Day?
Eating corned beef and cabbage on St. Patrick’s Day likely began as a way for Irish-Americans to celebrate their cultural heritage.
While it wasn’t an authentic Irish dish per se, it used ingredients that were inexpensive and associated with Ireland. It was also a hearty, comforting one-pot meal that was perfect for celebrating.
Over time, corned beef and cabbage became strongly associated with Irish-American cooking. As more Americans began celebrating St. Patrick’s Day, the dish was served at Irish pubs and became a fun, tasty way to feel connected to Irish culture for the holiday.
Modern Traditions
Today, corned beef and cabbage is still considered an iconic Irish-American meal, despite its lack of authentic Irish roots. It checks many boxes that align with St. Patrick’s Day celebrations:
- It uses ingredients associated with Ireland and Irish immigrants.
- It’s inexpensive, simple, and feeds a crowd – great for parties and gatherings.
- It’s a warm, hearty, nostalgic one-pot meal that is comforting on a cool March day.
- The colors green (cabbage), white (potatoes), and orange (carrots) reflect the colors of the Irish flag.
Corned beef and cabbage is less commonly eaten in modern-day Ireland. But it remains a way for Irish-Americans to celebrate their heritage. The meal offers a sense of connection to the immigrant experience.
Trying New Versions
If you want to enjoy corned beef and cabbage for St. Patrick’s but try a new twist, consider:
- Sub in other vegetables like parsnips, turnips, leeks or Brussels sprouts
- Use a mix of stout and chicken or vegetable broth for deeper flavor
- Add spices like allspice, bay leaf, mustard seed or cloves
- Glaze the corned beef with Irish whiskey, honey or mustard for caramelized flavor
- Simmer in a slow cooker or Instant Pot for hassle-free cooking
- Wrap leftovers in potato bread for Reuben sandwiches
While not authentic Irish cuisine, corned beef and cabbage has become an essential part of celebrating Irish-American heritage on St. Patrick’s Day. This hearty dish tells an immigration story and brings comfort, nostalgia, and connection to the holiday.
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.
The Rise of Corned Beef
In Ireland, beef was a meat reserved for the wealthy, and most of it was exported to England. The Great Famine resulting from potato blight caused the mass migration of the Irish to the shores of the new world. In this new American home, corned beef was readily available to the Irish immigrants. Long deprived of the beef that was salted by Irish hands, the migrants gladly purchased the food they finally could afford. Although the kosher cut was different from the beef their great grandparents enjoyed, the meal became a comfort for the newly-minted Americans. This article in Smithsonian Magazine covers the entire history of the meat that has become synonymous with the day.
Why do you eat corned beef and cabbage on St Patrick’s?
FAQ
Why do people eat corned beef and cabbage?
Why is Corned Beef served with Cabbage? Eating corned beef was popularized in the United States by Irish immigrants during the 19th century. They chose to pair it with cabbage, because it was an inexpensive vegetable. Fortunately, the two flavors work well together, so the combination stuck!
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 have corned beef and cabbage on New Years?
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 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