Saint Patrick’s Day is next week. Many Americans are preparing by purchasing corned beef and cabbage, and finding an Irish bar for celebrations with music and green beer. As I found myself searching for authentic Irish recipes to share, I discovered that our beloved corned beef isn’t really a thing in Ireland. Shocking, right? Let’s take a look back at the origins of this dish to discover why it has become so popular during this time of year as I provide some delicious recipes that have been long-standing traditions in Ireland.

In Gaelic Ireland, cows symbolized wealth and were only slaughtered when no longer productive. Beef was a rarity in the diet of most Irish people, reserved for special occasions for the affluent few. Pigs have always been bred for food in Ireland, making pork being the most popular meat.

The British coined the term “corned beef” in the 17th century to describe the salt used to cure the meat. Ireland became known for producing high-quality corned beef due to the abundance of cattle and affordable salt after the English settlement. This made Ireland a major supplier of corned beef to Europe and the Americas. Irish immigrants to the United States were now earning more money than in Ireland, allowing them to be able to afford different meats, specifically beef. Despite their preference for bacon, they started eating corned beef.

However, this corned beef was different from that in Ireland. Irish immigrants in New York mainly bought meat from kosher butchers. What we now know as Irish corned beef is actually Jewish corned beef cooked with cabbage and potatoes. The Jewish population used brisket, a kosher cut from the front of the cow, to make corned beef. The process of salting and cooking transformed the tough brisket into the tender and flavorful corned beef we eat today¹.

Irish-Americans changed the observation of St. Patrick’s Day to honor their heritage. They celebrated with a meal of corned beef, potatoes, and cabbage. Until 1970, pubs in Ireland were closed for St. Patrick’s Day as the day was originally focused on religion and family.

What insights did you gain from the origins of corned beef and cabbage as a common American dish for Saint Patrick’s Day? Have you had the chance to experiment with any of the recipes listed? I personally love Irish soda bread, and I hope you will also find it delicious!