St Patricks day in America-How to cook corned beef dinner
Why corned beef and cabbage for St. Patricks day in America? This question is always asked by my Irish born friends, they never serve corned beef and cabbage, now bacon and cabbage is a different story, and by bacon I mean a pork shoulder, that’s a more common meal, but corned beef hardly ever. The Irish cow was used for milk and was expensive (we’re talking about harder times, rural Ireland, British occupation) pigs on the other hand bred faster and required less care, which made them more suited for eating. In America, especially in the big cities, New york, Chicago, Boston, there were many different ethnic immigrants established throughout different sections of the cities. The corned beef’s connection to St Patrick’s day in America comes from the Jewish brisket being a cheap cut of meat and it would be salted or corned to preserve it. To celebrate their connection to the old country, Irish immigrants would splurge and buy some corned beef as that what was available and affordable.
- America is a melting pot so Jewish butchers suppling corned beef to my ancestors leads to corn beef being the traditional meal for St. Patrick’s day in America. Now history lesson over with, every St Patrick’s day I serve 60 to 90 people at my house a corned beef dinner. There are only a few things you need to know to have everything turn out great.
- I like the flat cut of corned beef, if you like a fattier piece use the point cut, but the flat cut is the way to go.
- Cook the meat separately in a large pot, put the meat in the pot and cover with cold water, have the water come to a boil then turn the heat down so it only simmers, make sure the meat doesn’t stick to the bottom of the pot (I stir the meat slabs every couple of minutes until the broth simmers), and let simmer 3.5 to 4 hrs. or until it falls apart with a fork
- Grey or red, new england corned beef is traditionally grey, is done by local butchers and is saltier than the red. the red tends to be mass produced and is sold in vacuum wrapped packages in the super market. I do both, most people will prefer the red as it is a little less salty. If you cook only the grey, you will want to either pre-soak some of the salt out before cooking or dilute the broth for cooking the vegetables.
- Reserve meat in a separate container or pot with some broth, with remaining broth cook the vegetables. Cook the potatoes, carrots, turnip, and any other vege you like till they are fork tender, add the meat back to the pot of vege, add the cabbage toward the end or cook separately
- I usually have several pots cooking at one time, I like to cook the cabbage separately for two reasons. The first being you can control the amount of doneness, some people like it firm others like it falling apart, the second reason is for left overs, the cabbage will give off gas and can sour the left over broth.
- When everything is cooked scrape the fat off and slice the meat across the grain, try not to eat too much while preparing the platter, leave some for your guests. Make sure to have some good mustard and a bottle of vinegar




