Corned Beef and Cabbage

Oh, yes. It's that time of year again! Corned beef and cabbage time!!! It smells so bad, but it tastes so good. And it looks good too!!!



Now, corned beef and cabbage aren't traditionally eaten in Ireland (although in the early 1800s County Cork was the biggest exporter of canned corned beef). It's about as irish as spaghetti and meatballs. You see, back in poor times the cows were used for their milk and not their meat. Beef was a delicacy and meat was as well.... reserved for holidays and special occasions. On those occasions, the irish would eat ham/bacon joint with their potatoes and cabbage. But when irish immigrants came over here in the mid 1800s they weren't able to find bacon like they'd had in Ireland. They found that Jewish corned beef was similar in texture and used that for their St. Patrick's Day celebrations. So corned beef and cabbage isn't really all that irish, but it is St. Patrick's Day. Ish.

So, here is the link to the recipe I've been using for the past few years that has never failed me once!!! http://www.recipezaar.com/NYC-Corned-Beef-and-Cabbage-15846
It's a good one and it also has a lot of important info on how to select the best corned beef, how to know if the cabbage is ripe, etc. Be sure to serve it with some nice soda bread, a green salad and bottle of Harp's. I also like to make a sauce for the corned beef (not that it needs any, it just tastes good with it!!).... Here's the recipe for that:

1 Tbsp horseradish
1/2 cup sour cream
1/4 cup mayo
2 Tbsp prepared yellow mustard
2 Tbsp dijon mustard

Don't be intimidated by corned beef and cabbage. It's a little involved, but if I can keep my focus enough to make it I think anyone can!! And it tastes so good it's worth it. Happy eating!!!