Page 31 - AreaNewsletters "Mar'18" issue

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F O OD & D R I n K
The meaning behind your
St. Patrick’s Day
Corned Beef and Cabbage
Contrary to what many peo-
ple might think, corned beef and
cabbage, a staple at almost any St.
Patrick’s Day celebration, isn’t the
national dish of Ireland. The custom
was started in the u.S. among the
rst generation of Irish-Americans,
according to Delish.com. Immigrants
yearning for familiar tastes of their
homeland craved boiled bacon, but had to settle for beef brisket, the cheapest of meat cuts.
Irish immigrants adopted a technique popular among Eastern Europeans of brining their meat, a method they encountered in new York. Cabbage was the least expensive vegetable at the time, so it, too, became a staple food among Irish-Americans. “Corned” simply refers to the size of the salt crystals used to brine the meat.
Everyone has their own favorite recipe, so x and enjoy.
Corned beef and cabbage isn’t the national dish of Ireland.
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31 Castle Rock “AreaNewsletters • April 2018
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