This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about Corned Beef and Cabbage!
It has got to be Corned Beef and Cabbage for dinner when March 17 rolls around!
Corned beef is salt cured beef brisket. It is typically served with cabbage, or it is sliced and used in sandwiches. The Reuben sandwich is made with corned beef and it is one of my favorite sandwiches.
Why Do We Eat Corned Beef and Cabbage on St. Patrick’s Day?
I discovered that the reason we eat these foods on St. Patrick’s Day has to do with Ireland’s history of exporting salted meats. Ireland produced and exported a LOT of corned beef. However beef was too expensive for much of the population. Therefore most people ate salt pork, which was a cheaper alternative.
Irish immigrants found that pork was actually more expensive than corned beef when they arrived in the US. So what was a luxury food back in Ireland, now was affordable to the Irish immigrants.
They paired corned beef with cabbage. Cabbage was traditionally served with salted pork back in Ireland, and it was also inexpensive. So when Enjoy this delicious pair for dinner when celebrating St. Patrick’s Day!
You will want to read this amazing article called “The History of Corned Beef: From Irish Export to St. Patrick’s Favorite” by Gerard Paul of ManyEats.com. This article is a deep dive into the history of corned beef and is absolutely fascinating!
1,000 Foods to Eat Project
Corned beef and cabbage is also one of the 1,000 Foods to Eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. The book states that billions of pounds of corned beef are eaten every March 17. Corned beef was everywhere I looked today at the grocery store. 🙂
This Irish classic is #6 on my quest to prepare and eat each of the foods listed in the book 1,000 Foods To Eat Before You Die.
Please visit my 1,000 Foods to Eat Project page for a list of the foods tried so far.
Serve these delicious foods with what else? Potatoes. My preference is creamy mashed potatoes.
Happy St. Patrick’s Day if you are reading this on March 17!
Corned Beef and Cabbage
- 1.5 lb corned beef there should be a spice packet included
- 1 beef stock cube I used Knorr
- 1 bay leaf
- 1/4-1/2 green cabbage cored and cut into large chunks
- Sprinkle the contents of the spice packet that came with your corned beef onto your corned beef
- Add the seasoned corned beef into a large stock pot and cover with water. Add the beef stock cube and bay leaf, and bring to the boil. Lower the heat to a simmer, and cook for approximately 1 hr 45 min.
- Core your cabbage, and cut 1/4-1/2 of your cabbage into large chunks.
- Add the cabbage to the stock pot for the last 15-20 minutes or so, and cook until the cabbage is tender.
- Remove the corned beef, and slice. Drain the cabbage and serve with the corned beef.