Monday, March 16, 2009

Corned Beef and Cabbage - Is it truly Ireland's National Recipe?

Tomorrow is St. Patrick's Day. Here in the US the traditional meal is Corned Beef and Cabbage. Many people swear to the myth that this is a traditional meal in Ireland. This however is not the case. Beef and the salt was far to expensive for the poorer Irish.

Cattle was raised mostly for milk not for the meat. During the 19th century when many Irish immigrated to the US and Canada where the meat and salt was a lot cheaper is when this myth really started.

Even today the restaurants really only promote this to please many tourists. Many Irish feel the meal is to poor of a meal to have on a holiday! But if you need the recipe here is James Beard's recipe from 1965 which is still used by many looking to celebrate St. Patrick's Day!

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)





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1 comments:

蒜泥白肉Lynn said...
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