Guest Author - Susan
A common St Patrickīs Day meal in the US includes Corned Beef & Cabbage. Celebrate this as an Irish-American meal, but itīs not authentic from the Emerald Isle!
The Irish rarely ate beef - they kept cows for the dairy products they loved. Beef was far too expensive for most Irish. Instead, they would have a pork meal at Easter which resembles Corned Beef & Cabbage. When those Irish came to the states, the butchers at the time had corned beef they were trying to get rid of. The Irish were the poor immigrants and ended up with it. St Patrick became their "special" day of celebration. Thus was a tradition born!
Corned Beef & Cabbage
3 pound corned beef brisket
1 teaspoon peppercorns
5 cloves
1 bay leaf
3 onions, quartered
6 carrots, halved
6 potatoes, quartered
1 head cabbage, in 6 wedges
Put the corned beef in a large pot and cover with water. Add peppercorns, cloves and bay leaf. Cover pot and simmer on low for 3 hours. Add in potatoes, carrots and onions and simmer for another 15 minutes. Now add cabbage and cook for 15 minutes. Drain and serve.
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