Corned Beef and Cabbage Dinner (Boiled Dinner)

Although the tradition of many St Patrick's Day meals in the United States and elsewhere is Corned Beef and Cabbage, it is really as Irish as Spaghetti and Meatballs! In Ireland, the meat was considered a delicacy in Ireland and would have been a meal served to kings and nobility, not the Irish farming peasants. According to Bridgett Haggerty of the website Irish Cultures and Customs, research shows that most likely a "bacon joint" or a piece of salted pork (ham) boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

What is corned beef, anyway? The method of corning was used in Anglo-Saxon times to cure meat to last through the winter when there was no refrigeration. This has nothing to do with corn, but comes from the way the beef was dry-cured. "Corn" sized pellets of salt would be rubbed into the meat to preserve it and to keep it from spoiling.

The now traditional St. Patrick's day feast is a meal that takes several hours of slow cooking to prepare correctly, but results in a dinner that will "melt in your mouth".

The corned beef brisket (and the packet of seasonings) should be placed in a large pan (stockpot) and covered with cold water. Cover and bring to a boil. Once boiling, reduct heat and simmer for 50 minutes a pound. Once time has elapsed for the corned beef to cook, place in red potatoes (or white if you prefer) that have been cut into large pieces (maybe half or quarters) otherwise they will fall apart and be mushy. Carrots and small baby white onions are also added at this time. I personally like to add whole small button mushrooms, but those are not necessary. Cook the vegetables until almost tender.

At this point you will add the large head of cabbage that has been cut into quarters. Cook for additional 15 minutes. Remove meat and let cool a little before cutting. The presentation of the meal can be on a large platter with the corned beef sliced across the grain and the vegetables surrounding the meat.

My favorite item to have with this meal is some baking powder biscuits...these can be made by using Bisquick and following the directions for the biscuits. These are best if done as "drop biscuits" versus being cut into circles. Serve them warm from the oven.

Enjoy!