Get Your Irish On: Corned Beef And Cabbage Special
This has to be the easiest and most delicious Corned Beef and Cabbage Recipe I've made thus far.
I used a prebrined Beef Round from Moody's Quality Meats.
I simmered it in a large Staub pot until fork tender. About 3.5 hours. Don't rapid boil or it will come out tough....
Next I took the beef out and cooked the carrots about 7-10 minutes only.
Next I cooked the cabbage 7-10 minutes...
The potatoes are a side dish. I'll make a video on them later. I explain in the video too....
You won't be disappointed making this easy classic dish.
Here's some history in Corned beef and cabbage:
It’s hard to think of St. Patrick’s Day without glittered shamrocks, green beer, leprechauns, and of course, corned beef and cabbage. Yet, if you went to Ireland on St. Paddy’s Day, you would not find any of these things except maybe the glittered shamrocks. To begin with, leprechauns are not jolly, friendly cereal box characters, but mischievous nasty little fellows. And, just as much as the Irish would not pollute their beer with green dye, they would not eat corned beef, especially on St. Patrick’s Day. So why around the world, especially in the US, is corned beef and cabbage synonymous with St. Paddy’s Day?
The unpopularity of corned beef in Ireland comes from its relationship with beef in general. From early on, cattle in Ireland were not used for their meat but for their strength in the fields, for their milk and for the dairy products produced. In Gaelic Ireland, cows were a symbol of wealth and a sacred animal. Because of their sacred association, they were only killed for their meat if the cows were too old to work or produce milk. So, beef was not even a part of the diet for the majority of the population. Only the wealthy few were able to eat the meat on a celebration or festival. During these early times, the beef was “salted” to be preserved. The first salted beef in Ireland was actually not made with salt but with sea ash, the product of burning seaweed. The 12th century poem Aislinge Meic Con Glinne shows that salted beef was eaten by the kings. This poem is one of the greatest parodies in the Irish language and pokes fun at the diet of King Cathal mac Finguine, an early Irish King who has a demon of gluttony stuck in his throat.
The Irish diet and way of life stayed pretty much the same for centuries until England conquered most of the country. The British were the ones who changed the sacred cow into a commodity, fueled beef production, and introduced the potato. The British had been a beef eating culture since the invasion of the Roman armies. England had to outsource to Ireland, Scotland and eventually North America to satisfy the growing palate of their people. As Jeremy Rifkin writes in his book, Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the “roast beef” became synonymous with the well-fed British aristocracy and middle class.”
Herds of cattle were exported by the tens of thousands each year from Ireland to England. But, the Cattle Acts of 1663 and 1667 were what fueled the Irish corned beef industry. These acts prohibited the export of live cattle to England, which drastically flooded the Irish market and lowered the cost of meat available for salted beef production. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.
Irish corned beef had a stranglehold on the transtlantic trade routes, supplying the French and British navies and the American and French colonies. It was at such a demand that even at war with France, England allowed French ships to stop in Ireland to purchase the corned beef. From a report published by the Dublin Institute of Technology’s School of Culinary Arts and Food Technology:
Anglo-Irish landlords saw exports to France, despite the fact that England and France were at war, as a means of profiting from the Cattle Acts…During the 18th century, wars played a significant role in the growth of exports of Irish beef. These wars were mainly fought at sea and navies had a high demand for Irish salted beef for two reasons, firstly its longevity at sea and secondly its competitive price
Corned Beef, Lamb Stew & More Irish Recipes For St. Patrick's Day | The Spruce Eats
Celebrate St. Patrick’s Day right by making some authentic, easy Irish recipes! Try our Traditional Irish Stew, Savory Corned Beef & Cabbage, or Classic Beef & Guinness Stew. Enjoy St. Patty's with style by trying these delicious recipes for your St. Patrick's day feast and tell us your favorite in the comments below. Subscribe to The Spruce Eats for delicious recipes, one-of-a-kind hacks & more every week!
#IrishFood #StPatricksDayFood #StPatricksDay #IrishRecipes
Hungry for more? Checkout our favorite casserole recipes, for easy weeknight meal ideas:
00:00 Intro To The Spruce Eats
00:16 Traditional Irish Stew Recipe
01:40 Bangers & Mash With Onion Gravy Recipe
03:01 Authentic Irish Lamb Stew Recipe
04:19 Savory Corned Beef & Cabbage Recipe
05:20 Classic Beef & Guinness Stew Recipe
Check out the step-by-step instructions to make our festive St. Patty’s Day feast:
Traditional Irish Stew Recipe:
Bangers & Mash With Onion Gravy Recipe:
Authentic Irish Lamb Stew Recipe:
Corned Beef & Cabbage Recipe:
Beef & Guinness Stew Recipe:
The Spruce Eats is packed with delicious recipes that work, cooking videos that show you exactly what to do, and actionable tips from both professional chefs and experienced home cooks. Our 20-year-strong library of more than 25,000 in-depth articles and recipes covers a variety of topics and cuisines, from classic French dishes to your favorite comfort foods. Whether you’re looking to master a cooking technique, upgrade your kitchen gear, or simply figure out what to make for dinner, the team at Spruce Eats is here to help!
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Making a St. Patrick's Day recipe
A chef visited KARE 11 Saturday to show us how to make a classic Irish dish for St. Patrick's Day.
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Chef Jamie Gwen on classic St. Patrick's Day corned beef and inspired leftovers
This segment aired on KTLA 5 Weekend Morning News on March 12, 2022.
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