Corned beef and cabbage

From Wikipedia, the free encyclopedia

Corned beef and cabbage is not a traditional Irish meal but one that has, for the most part, been an integral part of Irish-American culture and is often related to Irish holidays such as Saint Patrick's Day. In Ireland, the closest traditional dish is bacon and cabbage.

Corned beef and cabbage seems to have been developed when Irish immigrants in the eastern United States used corned beef from Jewish butchers instead of pork in their traditional dish. It provided a simple and cost effective meal, which was important when money and food sources were scarce.

Corned beef and cabbage is also a popular dish in New England, where it is often called New England boiled dinner. A similar Newfoundland dish is called a Jiggs dinner, named for the character in Bringing Up Father.

[edit] Preparation

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank's alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients.

This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Common condiments include horseradish, mustard, and vinegar.