Every St. Patrick’s day families come together and enjoy a well known Irish dish
Corned beef and Cabbage.
BUT is it Irish at all?
During the time of the Irish immigration to the U.S., the first generation of Irish-Americans were in search of the comforting tastes of their homeland. On St. Paddy’s Day that meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. And the corn? Well, “corned” has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process. The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.
While it may not have started out as Irish… It is definitely Irish-American. Come out and Celebrate with this not so Irish Dish at Horizons on St. Patrick’s Day at Classics Buffet. Lunch available 11 a.m. -1 p.m.