When you think of St. Patrick’s Day fare, what pops into your head? I am pretty sure that corned beef and cabbage would be first.
Corned beef is a dish that originated in England in the 17th century. It contains no corn though. The reason it is called “Corned beef” is to describe the size of the salt crystals originally used to cure it.
Corned beef was not originally consumed by the Irish, due to the high price. The original connection it has to the Irish is how England, who had conquered Ireland, set up feudal plantations to force the Irish raise cattle for the English.
Corned beef did not become a meal associated with the Irish until after The Great Famine, when the Irish were forced to immigrate to America. When they did immigrate, one of the meats the Irish immigrants could afford to consume was corned beef from Jewish butchers.
Eventually, the Irish Americans transformed St. Patrick’s Day to be a celebration of their heritage and homeland. Instead of the religious feast day it once was. With that, they would come to traditionally consume corned beef, and cabbage.
Would you like to try this traditional meal this St. Paddy’s Day? I have the perfect recipe for you!
Picture from: DIY Natural
Cook Time: 2 Hours
If you’re interested in an Oak Barn Beef Brisket, click here to purchase!
Happy St. Patrick’s Day everyone!
This recipe by Beef, It's What's For Dinner is to die for! You can cook it in 30 minutes or less - no kidding. Give it a try and let us know what you think -
While Shepherd's Pie hasn't always been a favorite around our house, it definitely is now! We didn't grow up eating this meal but after trying it this past week - we are hooked and Shepherd's Pie will be on our menu a lot this winter.
Make it with Oak Barn Beef's Best Dry Aged Ground Beef!