Sunday Supper: Corned Beef and Cabbage

March 16, 2014 | By | Comments (1)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food—lots of it!

Corned Beef with Marmalade-Mustard Glaze; Photo: Jennifer Davick; Styling: Cari South

Corned Beef with Marmalade-Mustard Glaze; Photo: Jennifer Davick; Styling: Cari South

It’s finally time to dig out that green Leprechaun hat you’ve been storing in the back of your closet all year. That’s right—in honor of St. Patrick’s Day, we’re highlighting a classic Irish dish, corned beef and cabbage. However, this one-pot, slow-simmered hearty meal of cured or brined beef brisket and green cabbage is about as Irish as spaghetti and meatballs is Italian. Both dishes resulted from the influx of European immigrants to the United States.

In the mid-18th century, Irish immigrants turned St. Patrick’s Day, a religious holiday in Ireland, into a jubilant celebration with parties and parades to show pride for their homeland. When Irish-Americans discovered that pork, their favored cut of meat, was too costly in the U.S., they turned to curing and brining beef because it was inexpensive and widely available. Corned beef and cabbage quickly gained popularity—Abraham Lincoln even served the humble dish at his inauguration luncheon in 1861.

So even if it’s not a traditionally Irish dish, we still love corned beef and cabbage. Celebrate the luckiest day of the year with our corned beef dinner, and consider making Southern Soda Bread, our version of traditional soda bread. May the luck of the Irish be with you!

Corned Beef with Marmalade-Mustard Glaze (Make sure to serve with cooked cabbage!)

Southern Soda Bread 

Perfect for Leftovers: Open-faced Coleslaw Rubens 

Need more ideas? Check out our St. Patrick’s Day recipe collection.

 

COMMENTS

  1. Kelly

    This looks delicious. Plus, I can use leftover cabbage to make sauerkraut, or choucroute, as the French would say!

    March 19, 2014 at 9:56 am

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