St. Paddy`s Day Corned Beef and Cabbage
During the month of March, many people of Irish descent prepare a traditional feast. This feast is known as the feast of St. Patrick. On this day, Corned Beef and Cabbage is served. It is held on March 17th, of every year. Parades, festivals, church visits, and the wearing of green attire is also an observance.
St. Patrick`s Day is a national holiday in Northern Ireland and the Republic of Ireland. It is also a holiday in Newfoundland and Labrador, as well as Montserrat. Irish descendants from around the world also hold their own celebratory events and gatherings.
Traditionally speaking, in Ireland the meal was actually bacon and cabbage. The reason for this is because many of the Irish farmers raised their own pigs and grew their own vegetables. Corned beef and cabbage replaced the traditional bacon and cabbage by Irish descendants in the USA. These changes took place in the early 19th century. Newfoundland and Labrador consists of many Irish and English settlers who used boiled beef when making this dinner. It is known as Jiggs dinner in these two provinces of Canada.
Those of you who celebrate St. Patrick`s Day, might like to make this traditional Irish dinner that is made with the recipe below.
Corned Beef and Cabbage Recipe-
Ingredients-
3-5 lbs. beef brisket
10 small red potatoes, peeled or unpeeled, cut in halves
1 large cabbage, cored, and cut into small wedges
Salt and pepper to taste
2 whole bay leaves
4 pieces of whole allspice
Method-
1. Place corned beef brisket in a large pot with water. Make sure the water level is approximately 2 inches above the corned beef. Add salt, pepper, bay leaf, and allspice. Place lid on pot and bring to boil. Once it has reached a boiling point, turn down the heat to a simmer. Simmer the meat for 50 minutes per pound. Simmer until tender.
2. Meanwhile, prepare the vegetables so you can add them to the pot. Once the meat is tender, add potatoes and carrots, and cabbage. Cook until almost tender. Remove meat and let rest for 15 minutes while the rest of the meal cooks.
3. Place vegetables in a large bowl and top with some of the broth from the pot. Take the beef brisket and slice it across the grain.
4. Serve the corned beef and cabbage, along with some fresh home baked bread.
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