"In Ireland, the closest traditional dish is bacon and cabbage [more akin to Canadian style bacon or ham]. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S."
"Corned beef was used as a substitute for bacon by Irish American immigrants in the late 19th century. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada."
"Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt [large grains of salt were known as corns] and spices and the natural meat juices. "
"This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes."
"However, after Luther Burbank's alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal. Common condiments include horseradish, mustard, and cider vinegar."
"New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion. When using a beef roast, this meal is often known simply as corned beef and cabbage even with the addition of other vegetables."
|Corned Beef And Cabbage Recipe|
|5 lbs. [2.27 kg] corned beef brisket|
1/2 lb. [227 g] salt pork
6 small turnips
8 small white onions
6 medium potatoes
4 to 6 wedges of green cabbage
Place the corned beef brisket in a large pot along with 6 peppercorns. Cover the corned beef and peppercorns with cold water, place the lid on the pot, place it over medium-high heat and allow the water to come to a boil. Lower the heat once the water comes to a boil and simmer the beef for 4 to 5 hours, or until tender.
Skim the fat off the top of the water with a spoon occasionally. Rinse all of the produce in cold water. Cube the parsnips and carrots, peel the turnips and onions, quarter the potatoes, cut the cabbage into wedges and chop the parsley while the beef cooks. Remove the beef from the pot once it is cooked, and place it in a warm area to rest.
Place 1/2 lb. [227 g] of salt pork in the simmering pot along with the prepared parsnips, turnips, onions, carrots and potatoes and allow them to cook for 30 minutes. Put the cabbage wedges into the pot for the last 15 minutes of cooking, so that all of the vegetables will be ready at the same time. Make herb butter by mixing the chopped parsley into melted butter, while you wait for the vegetables to cook. Slice the corned beef against the grain with a sharp knife. Arrange the corned beef and vegetables on a platter, and discard the salt pork. Spoon the herb butter over the vegetables and serve with mustard and pickles.
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