Connie Lou Blommers expresses her love for St. Patrick’s Day, a festive holiday celebrated on March 17th. Although she’s not Irish, she believes that everyone becomes Irish on this special day. St. Patrick’s Day is known for its vibrant festivities, and the food plays a significant role in the celebration. Let’s explore a traditional St. Patrick’s Day dish and the story behind it.

While St. Patrick’s Day holds deep cultural significance in Ireland, the tradition of serving corned beef and cabbage on this day originated among Irish-Americans. In Ireland, beef was an expensive commodity, making it difficult for the Irish to afford. However, Irish immigrants who settled in America discovered that beef was more affordable there. As a result, corned beef and cabbage became a popular meal, especially among the less affluent, in the 19th century. Over time, this Irish-American custom became associated with St. Patrick’s Day, adding to the festive spirit of the holiday.

INGREDIENTS

• ¼ cup packed brown sugar
• 2 teaspoons finely grated orange peel
• 2 teaspoons yellow mustard
• ¼ teaspoon ground cloves
• 1 corned beef brisket with spice packet (2 to 3 pounds)
• 2 medium onions, sliced
• 2 quarts water
• 1 cup apple juice
• 8 carrots, cut into 3-inch pieces
• 1 small head cabbage

INSTRUCTIONS

1. In a small bowl, combine the packed brown sugar, finely grated orange peel, yellow mustard, and ground cloves. Set this sugar mixture aside.
2. In a Dutch oven, place the corned beef brisket and the included spice packet. Add the sliced onions, water, and apple juice to the pot. Bring the mixture to a boil, then reduce the heat. Cover the Dutch oven and let it simmer for 2 to 2½ hours until the meat becomes tender.
3. Remove the cooked brisket from the cooking liquid and transfer it to a greased roasting pan. Rub the reserved sugar mixture over the warm meat. Bake the brisket at 350°F for 15 minutes to allow the flavors to meld.
4. Meanwhile, add the carrot pieces to the cooking liquid remaining in the Dutch oven. Cover and simmer for 10 minutes.
5. Cut the small head of cabbage into eight wedges, making sure to leave a portion of the core on each wedge. Add the cabbage wedges to the carrots in the Dutch oven. Cover the pot and continue simmering for 15-20 minutes, or until the vegetables become tender.
6. Thinly slice the cooked brisket and serve it alongside the vegetables.

ADDITIONAL INFORMATION:

• This recipe yields approximately 8 servings.
• The brown sugar, orange peel, mustard, and ground cloves in the sugar mixture add a flavorful glaze to the corned beef.
• The simmering process allows the flavors to infuse into the meat and vegetables, creating a deliciously tender and aromatic dish.
• Corned beef and cabbage is a quintessential St. Patrick’s Day meal, combining tradition and culinary delight.

Celebrate St. Patrick’s Day with the time-honored tradition of corned beef and cabbage. By exploring the history behind this dish, you can appreciate its roots in Irish-American culture. Enjoy the tender corned beef, flavorful vegetables, and the festive spirit of this beloved St. Patrick’s Day meal. Sláinte!