NATIONAL CORNED BEEF AND CABBAGE DAY
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.
National Corned Beef and Cabbage Day is observed annually on March 17th. This seems to be a fitting holiday for St. Patrick’s Day.
In the traditional Irish Corned Beef and Cabbage recipes, salt pork or bacon joint were used instead of corned beef. Sometime in the mid 1800′s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to bacon joint (pork). It was then that 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 some 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 meats, such as pastrami.
- Corned beef can be found sold in minced forms and in cans.
There are many recipes for corned beef and cabbage in recipe books and on the internet. Feel free to try one of the following recipes:
NATIONAL CORNED BEEF AND CABBAGE DAY HISTORY
Our research was unable to find the origin and the creator of National Corned Beef and Cabbage Day, an “unofficial” national holiday.