Why Corned Beef and Cabbage?

Corned beef- a type of salt cured beef product present in many beef eating cultures.

Irish corned beef was used and traded extensively from the 17th century to the mid 19th century for English civilian consumption and as provision for the British naval fleets and North American armies due to its non-perishable nature.

Costal cities such as Dublin, Belfast and Cork created vast beef curing and packing industries, with the latter producing half of Ireland’s beef exports in 1668.

As with many of the American traditions we have deemed for this holiday, they are not considered part of the Irish celebration. Corned beef isn’t a national Irish dish and the connection with St. Patrick’s Day specifically originates as part of Irish-American culture. Maybe we came up with it because a traditional Irish meal is “Bacon and Cabbage”. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork.
-Source: Wikipedia

Non-the-less, I am sure many corned beefs will be eaten today and this wonderful holiday will be celebrated in splendor. I know mine is cooking away in the crockpot right now.

Kiss your blarney stone and drink a Guinness to celebrate today!