St. Patrick’s Day corned beef and cabbage has an American connection
by Sally Uhrich
The practice of eating corned beef and cabbage as a St. Patrick’s Day holiday meal is actually more Irish-American than Irish-Isle. Although corned beef and cabbage is a traditional Irish meal, it was the Irish-American immigrants who turned it into a St. Patrick’s Day tradition, not the residents of the Emerald Isle.
In Ireland, corned beef was only accessible to the rich, with the remainder used for export. The cheaper alternative – bacon or ham – with cabbage and potatoes, was more commonly used for celebrations. The potato famine in Ireland also had an adverse effect on cabbage production. Cabbage could not be grown in the same area until four years had passed. The Irish peasant did not have enough acreage to consider crop rotation.
In the New World of east coast America, especially in New York, the impossible became possible. Corned beef and cabbage became a celebration of being Irish on St. Patrick’s Day. It symbolized a form of new found “wealth.”
Corned beef is traditionally a salt-cured brisket, although it can be any cut of beef. Corning, or salt-curing was the only way any culture had for preserving meat. It is packed in heavy layers of brine, a solution of salt corns and water, until ready for cooking. Recipes vary but most cooks wash and then boil the brisket for several hours, adding seasoning to suit the taste of the cook.
Should you desire to serve corned beef and cabbage for St. Patrick’s Day, but don’t think you have the time, consider this version which cooks in a slow cooker.
The recipe comes to us from Karen Waters from Laurel, Maryland and is featured in the March, 2007 edition of Taste of Home magazine.
Slow Cooker Corned Beef and Cabbage
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges
Place the onion, potatoes and carrots in a five-quart slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
Cover and cook on low for eight to nine hours or until meat and vegetables are tender. Remove bay leaf before serving. Yields: 6-8 servings.
This traditional holiday fare pares well with Dijon mustard and crusty bread. The no fuss, slow cooker method may make this recipe a family favorite on St. Patrick’s Day.
