The Ultimate Corned Beef and Cabbage
Americans still think we live on corned beef and cabbage over here,” says Irish cookbook author and teacher Darina Allen.
In fact, the dish that’s synonymous with St. Patrick’s Day and all things Irish in the U.S. is so rarely eaten in Ireland—for the holiday or otherwise—that some people wonder if it’s actually Irish at all. In Irish Country Cooking, Malachi McCormick says he likes corned beef, but then adds: “But our national dish? No, it’s a New World dish!” Furthermore, thanks to the many awful versions served in bars in the U.S.—and washed down with plastic cups of green beer—this one-pot meal is often reviled by Irish Americans and Irish-for-a-Day Americans or, at the very least, relegated to a sloshy once-a-year tradition.
So let’s set a few things straight: First, corned beef and cabbage is most definitely Irish. Second, when properly made it’s “delicious,” says Allen—recent taste tests here at Epicurious confirm that the corned beef and cabbage recipe from Allen’s cookbook Irish Traditional Cooking is indeed fantastic. Third, with the current multicontinent trend of chefs looking to the past for inspiration coupled with a craze among food-lovers for all things cured, this briny classic is poised for a comeback.
Although corned beef is “almost a forgotten flavor in Ireland,” according to Allen it was once an extremely popular and important food for all classes. 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). In the days before refrigeration, corning was essential for storing meat, especially from large animals like cows. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter.
Corned beef has always been associated with Cork City, because, Allen explains, “that was the provisioning port for boats before they crossed the Atlantic.” In fact, between the 1680s and 1825, corning beef was Cork City’s most important industry. The meat was exported to Britain, continental Europe, and as far away as Newfoundland and the West Indies.
http://www.epicurious.com/holidays-events/the-ultimate-corned-beef-and-cabbage-article
History of St. Patrick’s Day Videos
Corned Beef and Cabbage
(2 min) tv-pg
How did corned beef and cabbage become a St. Patrick’s Day staple? It didn’t start in Ireland.
Holiday Foods: Corned Beef and Cabbage
(4 min) tv-pg
Famous Fat Dave talks about the history of St. Patrick’s Day. He also learns how to make corned beef and cabbage.
http://www.history.com/topics/st-patricks-day/history-of-st-patricks-day/videos/corned-beef-and–cabbage#
From Sarah : I couldn’t get the links to show up right.
The 2 videos are really interesting.Another recipe for this wonderful dish is below :
Corned Beef and Cabbage I Recipe – Allrecipes.com
Directions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. …
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. …
- Place vegetables in a bowl and cover.
Corned Beef and Cabbage I Recipe – Allrecipes.com
allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
