The BEST Corned Beef & Cabbage

The best corned beef and cabbage

Traditional Irish Bacon & Cabbage

Traditional Irish Bacon & Cabbage is made with the pork loin, much like Canadian Bacon.

In Ireland, the closest traditional dish is bacon and cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish.

This substitution was likely due to the low cost of corned beef in the U.S. The Jewish population produced similar koshered cured beef product made from the brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This was facilitated by the close cultural interactions and collaboration of these two immigrant cultures.

Corned Beef & Cabbage

Although the exact beginnings of corned beef have been lost to history, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East.

In North America corned beef dishes are associated with Irish cuisine, specifically as the traditional St. Patrick’s Day dinner. Ironically, corned beef is not a national dish of Ireland, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture.

Serves 4               Active Time: 15 Min            Total Time: 8 Hrs 15 Min


  • 1 med onion, cut into wedges
  • 2 medium potatoes, peeled and quartered
  • ¾ pound baby carrots
  • 3 cups water
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 ½ Tbs cider vinegar
  • 1/3 tsp pepper
  • 1 (2 lb) corned beef brisket, cut in half
  • 1 cup coarse deli mustard
  • 1 small head cabbage, cut into wedges
  • 1 ½ Tbs sugar
Smear brisket on all sides with mustard, refrigerate (covered) 12-24 hours.
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine 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 8-9 hours or until meat and vegetables are tender.
Remove bay leaf before serving. Serve 4 ounces of meat each, and divide veggies evenly.

St.St.. Patrick's Day Menu RecipesSt. Patrick

Little is known of Patrick’s early life, though it is known that he was born in Roman Britain in the fourth century, into a wealthy Romano-British family. His father was a deacon and his grandfather was a priest in the Christian church.

At the age of sixteen, he was kidnapped by Irish raiders and taken captive to Ireland as a slave.
 
It is believed he was held somewhere on the west coast of Ireland, possibly Mayo, but the exact location is unknown. According to his Confession, he was told by God in a dream to flee from captivity to the coast, where he would board a ship and return to Britain. Upon returning, he quickly joined the Church in Auxerre in Gaul and studied to be a priest.
 
In 432, he again said that he was called back to Ireland, though as a bishop, to Christianize the Irish from their native polytheism. Irish folklore tells that one of his teaching methods included using the shamrock to explain the Christian doctrine of the Trinity to the Irish people. After nearly thirty years of evangelism, he died on 17 March 461, and according to tradition, was buried at Downpatrick.
 

Although there were other more successful missions to Ireland from Rome, Patrick endured as the principal champion of Irish Christianity and is held in esteem in the Irish church.

St. Patrick’s Day, although not a legal holiday anywhere in the United States, is nonetheless widely recognized and celebrated throughout the country. A celebration of Irish and Irish American culture; celebrations include prominent displays of the color green, feasting, copious consumption of alcohol, religious observances, and numerous parades.

The holiday has been celebrated on the North American continent since the late eighteenth century.


 

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