Sure, the Irish might eat corned beef sometimes, but it’s hardly the national dish of Ireland. And the masses of Dublin surely aren’t sitting down to a supper of corned beef and cabbage tonight. So, how did we come to associate this meat as a go-to meal on St. Patrick’s Day?
As St. Patrick’s day evolved into a celebration of Irish heritage and nationality for Irish-Americans, corned beef and cabbage became a holiday tradition for consumers across the nation.
So it was the Irish-American consumption of corned beef that initiated its association with Ireland and the holiday of St. Patrick’s Day. And as for pairing cabbage with corned beef, it was simply one of the cheapest vegetables available to Irish immigrants, so it was a side dish that stuck.
Why is corned beef so popular in Ireland?
Ireland became known for exporting corned beef in the 17th century after British land owners brought cattle into Ireland. But the Irish people couldn’t afford to eat it themselves. Their traditional dishes used corned pork instead, and they relied heavily on nutrient-dense potatoes to survive .
You could be thinking “Why is it called corned beef?”
It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. While Ireland produced large amounts of corned beef, it was nearly all for trade. Corned beef was considered a luxury, and largely much too expensive for the Irish to consume.
What is corned beef and cabbage?
Originally Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, which was salted or brined during the winter to preserve it, could then be eaten after the long, meatless Lenten fast.
We should see if we can figure it out. the cabbage was added simply because it was a cheap and readily available vegetable to pair with the cured brisket, thus creating the traditional side dish. There are many variations of corned beef and cabbage but none are technically of Irish origin.
They cooked the brisket the same way they once made their bacon and corned beef was born. The cabbage was added simply because it was a cheap and readily available vegetable to pair with the cured brisket, thus creating the traditional side dish.