Corned Beef and Cabbage

March 12, 2015 | By | Comments (0)

Corned Beef and Cabbage


My birthday is on St. Patrick’s Day, and I’m ashamed to admit I’ve never eaten corned beef and cabbage. I’m sure this is some sort of crime.

It doesn’t get much more traditional than this hearty dish and a pint of Guinness for a delicious St. Paddy’s dinner. Random aside: the technical way to spell the shortening of the male name Patrick is “Paddy” not “Patty,” which has long been an accepted nickname for the holiday. Apparently some people feel so strongly about this issue they created an entire website devoted to it.

It may surprise you to learn that the infamous dish actually has its roots in America. The meal emerged in New York during the 1700’s as a result of an influx of Irish immigrants to the city. At the time, the traditional American meal was pork and potatoes. For the Irish working class, the dish quickly evolved into corned beef and cabbage, which was a cheaper but no less filling alternative.

I’m planning to finally try this dish, and I hope you’ll join me. Let us know how your meal turns out by using the hashtag #CookWithConfidence. With any “luck,” you’ll see your picture featured on our Instagram or Twitter page!



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