March 17 Corned Beef and Cabbage Day #CornedBeefAndCabbageDay

Good morning, welcome to Saint Patrick’s Day. Are you celebrating today with Corned Beef and Cabbage and Green Beer? Like all the other years that have passed my family isn’t doing anything special to celebrate #SaintPatricksDay.

I can’t even remember ever having Corned Beef and Cabbage or a Green Beer. How about you? One time my mom sent my brother and I to the store to get a Roast for dinner. All the Store had was Corned Beef. I remember we bought it and brought it home to my mom.

Let me tell you my parents weren’t happy campers and don’t ask me what they did with the Corned Beef because I honestly couldn’t tell you if they fixed it or went and found a Roast or made something different for dinner.

Although, my parent did make Cabbage at times which I never ate and don’t plan on it. How about you. Do you like Cabbage if so how do you like it fixed and why? How about Corned Beef? David says its good on a Sandwich which I will pass on and Charlie said he would to. How about you?

National Corned Beef and Cabbage Day is celebrated on March 17is is a #Holiday dedicated to the simplicity of cured Meat on a budget. Corned Beef and Cabbage combination was created decades ago by Irish immigrants. Corned Beef and Cabbage has since become a flavorful favorite in the United States and other parts of the world as well.

Corned Beef and Cabbage was created to fit the budget of Irish Americans who could not afford their homeland’s favorite Pork and Potatoes. The Beef component was used to substitute for Pork while the Cabbage served as the Vegetable replacement. Corned Beef and Cabbage combination is easy to make and is enjoyed with Sour Bread, Wine or Beer. Especially Green Beer on Saint Patrick’s Day.

Have you ever imagined how Corned Beef and Cabbage came to exist? Once upon a time, long ago, Irishmen immigrated to the U.S. They found simple jobs and earned little, which changed their lifestyle. When it came to food, naturally, they preferred to eat their native dishes like Pork and Potatoes before adapting to other Food in the States.

Unfortunately, the price of Food differed drastically. In their homeland, Beef was always more expensive than Pork, but it was quite the opposite in the U.S. After seeing Jewish immigrants replace Bacon and Pork with Corned Beef, the Irish did the same, commenting that the two were very similar.

Corned beef is made using the same Salt curing method the Irish used to prepare Pork. This is the main reason for their similar texture and taste. By now, you must be wondering, how did Cabbage come into the pot?

After moving to the U.S, the Irishmen had to be economical, so they removed some Food staples from their platter, Potato being one of them. Cabbage became the more affordable option. Thus, Cabbage took center stage next to Corned Beef.

Corned Beef and Cabbage dish is made by boiling Corned Beef, Spices, Cabbage, and other affordable Vegetables together. The meal has become popular worldwide, with some restaurants even serving Corned Beef and Cabbage as a starter or main dish.

National Corned Beef and Cabbage Day was adopted by Irish Americans on the same day as St. Patrick’s Day, making the day all about Ireland. Saint Patrick’s Day is celebrated with Irish Parades and eating frenzies where Corned Beef and Cabbage are among the main dishes.

How to Celebrate National Corned Beef and Cabbage Day

If you have the means and the opportunity today you should have some fun in the kitchen, create Corned Beef and Cabbage at home. You can source a recipe online and even play up flavors by adding your own unique ingredients to this classic dish.
If you don’t have time to make Corned Beef and Cabbage try local eateries that serve the dish. It’ll be fun to try as many as you can! Many restaurants have different recipes for the dish, which results in unique flavors and tastes.
Whether you purchase Corned Beef and Cabbage or make it at home, share your dish with family, friends, and neighbors to create a memorable breakfast, lunch, or dinner.

Facts About Corned Beef And Cabbage

Did you know National Corned Beef and Cabbage Day is not recognized in Ireland? Isn’t that crazy?
Corned Beef that is mixed with spices and then smoked becomes Pastrami.
Corned Beef was made to save money because Pork and Potatoes were unaffordable.
Here is a fun fact to share with your family. Corned Beef and Cabbage was one of former U.S President Grover Cleveland’s favorite meals.
Unlike other meals, which require long preparation times, Corned Beef comes in a ready-to-eat form, making Corned Beef and Cabbage easy to prepare.

Why People Love National Corned Beef and Cabbage Day

Anything Irish fascinates people including the Parade? National Corned Beef and Cabbage Day allows us to celebrate another thing we enjoy about the Irish.
Corned Beef and Cabbage is tasty, healthy, and ticks the affordable option box, making Corned Beef and Cabbage ideal for everyone.
We have fun when we try out new versions of the dish or create ours instead. So on National Corned Beef and Cabbage Day, we explore taste and enjoy it to the fullest.

Recipe for Corned Beef and Cabbage

Ingredients

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE (OPTIONAL):
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup peeled freshly grated horseradish
MUSTARD SAUCE (OPTIONAL):
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)

Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

If desired, for horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.

Ingredients

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE (OPTIONAL):
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup peeled freshly grated horseradish
MUSTARD SAUCE (OPTIONAL):
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions

Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

Cut beef across the grain into slices. Serve with vegetables and sauce.

Thank you,

Glenda Charlie and David Cates