NATIONAL CORNED BEEF AND CABBAGE DAY
On March 17th National Corned Beef and Cabbage Day coincides with St. Patrick’s Day in the United States.
To “corn” something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing).
Corned beef is a salt-cured beef product. In the traditional Irish Corned Beef and Cabbage recipes, salt pork or bacon joint was used instead of corned beef. Sometime in the mid-1800s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to bacon joint (pork). As a result, corned beef was used as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after, Irish-Americans began having Corned Beef and Cabbage on St. Patrick’s Day.
Corned beef and cabbage remains a popular food in many areas of the United States.
In Ireland today, the serving of corned beef is geared toward tourist consumption. Most Irish in Ireland do not identify it as native cuisine.
- In the United States, corned beef is often purchased ready to eat in delicatessens.
- Smoking corned beef and adding spice mixes produces a smoked meat such as pastrami.
- Corned beef can be found sold in minced forms and cans.
HOW TO OBSERVE #CornedBeefAndCabbageDay
Celebrate St. Patrick’s Day with one of the traditional dishes in the United States. Many restaurants across the U.S. will be serving it but you can make it yourself, too. We even have a recipe for you to try. If you go out to celebrate, be sure to give the restaurant a shout out. They’ll be glad that you did.
Try the following recipe, you will love it!:
Use #CornedBeefAndCabbageDay to post on social media.
NATIONAL CORNED BEEF AND CABBAGE DAY HISTORY
While the original creator of this food holiday is lost to history, corned beef and cabbage has long been associated with the St. Pattrick’s Day celebration.
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