Some say everyone is Irish on St. Patrick’s Day, but did you know the tradition of eating corned beef and cabbage is a strictly American Irish custom and not done on the Emerald Isle? In fact, it wasn’t even the Irish who coined the term “Corned Beef;” it actually came from the British.
In Ireland, cattle were too important to be raised for food. The working class, who make up most of the island, would use their cows for working the fields and producing milk and making other dairy products. Beef was the food of the kings and the aristocracy. The only time the common laborer Irish would be eating beef is if one of their cattle became too old or had an injury which would prevent them from working. Pork and lamb are what most Irish ate in its stead.
It was in the 12th century, when the British conquered Ireland and put them under English rule when cows began to be raised for food rather than work. Whole cattle were exported to England for the ruling class to have their feasts and impress the visiting leaders. When the Cattle Acts of 1663 and 1667 were passed, the shipment of live cattle was prohibited to the mainland of England.
Without their avenue to raise their own beef cattle, the English sought out how to still receive meat while not breaking the law. This is when a process of dry curing the processed beef with salt was used predominantly to ensure the product stayed safe for consumption as it went from one island to the next. The salt that was used was as large as kernels of corn and it was the British who called the product Irish “Corned Beef.”
When the Irish immigrated to the United States, like a lot of groups, they were discriminated against and formed their own communities, usually right next to the other cultures which were looked down upon. While still working class, these American Irish were making more money than they were back home. This afforded them the ability to eat beef more frequently, if they were cheap cuts.
Settling next to the Irish were Jewish communities who had been making a preserved beef brisket for years. While not just cured with salt but with other spices as well, the Irish recognized this as something like their ancestors would make for the British export. With the low cost and high flavor of this “Corned Beef Brisket,” The Irish would serve this on days of celebration, such as St. Patrick’s Day, which they transformed from strictly a Catholic holiday to a celebration of Irish culture.
Corned beef is not an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century.
It was in the 12th century, when the British conquered Ireland and put them under English rule when cows began to be raised for food rather than work. Whole cattle were exported to England for the ruling class to have their feasts and impress the visiting leaders. When the Cattle Acts of 1663 and 1667 were passed, the shipment of live cattle was prohibited to the mainland of England.
Settling next to the Irish were Jewish communities who had been making a preserved beef brisket for years. While not just cured with salt but with other spices as well, the Irish recognized this as something like their ancestors would make for the British export. With the low cost and high flavor of this “Corned Beef Brisket,” The Irish would serve this on days of celebration, such as St. Patrick’s Day, which they transformed from strictly a Catholic holiday to a celebration of Irish culture.
When the Irish immigrated to the United States, like a lot of groups, they were discriminated against and formed their own communities, usually right next to the other cultures which were looked down upon. While still working class, these American Irish were making more money than they were back home. This afforded them the ability to eat beef more frequently, if they were cheap cuts.
Some say everyone is Irish on St. Patrick’s Day, but did you know the tradition of eating corned beef and cabbage is a strictly American Irish custom and not done on the Emerald Isle? In fact, it wasn’t even the Irish who coined the term “Corned Beef;” it actually came from the British.
In Ireland, cattle were too important to be raised for food. The working class, who make up most of the island, would use their cows for working the fields and producing milk and making other dairy products. Beef was the food of the kings and the aristocracy. The only time the common laborer Irish would be eating beef is if one of their cattle became too old or had an injury which would prevent them from working. Pork and lamb are what most Irish ate in its stead.
When the Irish immigrated to the United States, they often faced discrimination and lived in slums alongside groups like the Jews and Italians. It was at Jewish delis and lunch carts that the Irish experienced corned beef and noticed its similarity to Irish bacon.
The dish’s popularity took shape during Irish immigration to America. Pork was the preferred meat in Ireland since it was cheap — if you’ve ever been to an Irish diner, you’ve most likely seen Irish bacon on the menu. In Ireland, cattle were expensive, so they weren’t slaughtered for food unless they were old or injured; they were important for milk and dairy production and farming. In contrast, beef was inexpensive in the United States.
Looking to enjoy some corned beef and cabbage this St. Patrick’s Day (and don’t feel like cooking)? Maybe head to Mickey Spillane’s in Eastchester or Rory Dolan’s Restaurant and Bar in Yonkers, as these fine establishments cook and serve corned beef and cabbage all year round. St. Patrick’s Day revelers expect it and, really, if anyone knows how to make a good corned beef and cabbage, it’s these guys. Sláinte!
Corned beef is a cut of meat similar to brisket that has been salt-cured. The term “corned” comes from the usage of large, grained rock salt, called “corns” used in the salting process. Today, salt brines are more popular.
Cooking the corned beef with cabbage was another choice based on cost efficiency. Even better, the entire meal could be cooked in one pot making the dish cheap, easy to make, and let’s not forget — tasty.
What Exactly Is Corned Beef?
FAQ
What is Irish corned beef made from?
Why do Americans think corned beef is Irish?
Is Irish corned beef healthy?
What exactly is corned beef?
Is corned beef Irish?
Much like St. Patrick himself, however, corned beef is not technically Irish. According to the History Channel, Irish immigrants in New York City learned about corned beef from their Jewish neighbors and adopted it instead of Irish bacon, a costly but traditional food.
What is corned beef?
Corned beef, food made of beef brisket cured in salt. Related to the word kernel, a corn is a coarse grain of rock salt. In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices.
What is corned beef on St Patrick’s Day?
St. Patrick’s Day: So What Is Corned Beef, Anyway? Corned beef and cabbage, no matter what we’ve been raised to believe, isn’t a national Irish dish, and the tradition of eating it on Saint Patrick’s Day, far from being Irish, is as American as mom and apple pie.
How do you make Irish corned beef for St Patrick’s Day?
This classic recipe for Grandma’s Irish Corned Beef has all the spicy flavors and tender deliciousness of this St Patrick’s Day favorite! Pat your brisket dry. Mix the cloves, allspice, cinnamon and nutmeg together and run it over every inch of that brisket. Pop it in a zippered plastic bag and let it sit in the refrigerator overnight.