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A "Traditional"
St. Patrick's Day
By John Havel

Ask someone, especially a North American, who hasn’t lived or visited Ireland about what Irish food is like, and nine times out of ten, as they grope for answers, they’ll mention corned beef and cabbage. However, investigation shows that, while corned beef and cabbage is sometimes eaten there, it’s probably eaten a lot less than most people imagine: and it's definitely not the Irish national dish.

To be sure, cattle were kept there from very early times, but they were kept mostly for their milk. From the earliest historical times, for routine eating, pork was always the favorite. Those who did eat beef, tended to eat it fresh: corned beef surfaces in writings of the late 1600's as a specialty, a costly delicacy (expensive because of the salt) made to be eaten at Easter, and sometimes at Hallowe'en.

Many Irish people got their first taste of beef when they emigrated to America or Canada - where both salt and meat were cheaper. There, when they got beef, the emigrants tended to treat it the same way they would have treated a "bacon joint" at home in Ireland. They soaked the salt beef to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing (a bay leaf or so, perhaps, and some pepper). More ... Cooking Articles


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