National Corned Beef and Cabbage Day
by Pam Akridge | March 17, 2017 10:09 am
Fitting for St.Patrick’s Day
Corned beef is a salt-cured beef product. In the traditional Irish Corned Beef and Cabbage recipes, salt pork or bacon joint was used instead of corned beef. Sometime in the mid-1800s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to bacon joint (pork). It was then that corned beef was used as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after, Irish-Americans began having Corned Beef and Cabbage on St. Patrick’s Day.