It’s that time of year when the traditional food for St. Patrick’s Day in the United States is corned beef and cabbage. But, did you know that this wonderful dish has its origin in the Jewish delis of New York City?
History #
When the Irish immigrants started coming to the United States, they found that some of the foods they were used to back home were more expensive than they could afford. One in particular was what is called Irish bacon. The price of pork was considerably high for many immigrants, but there was something else they saw that was similar - the corned beef that was in the Jewish delis.
Beef, at the time, was much less expensive, and the way it was cured was very similar to the methods used for Irish bacon. Seeing that there was a common thread between the two dishes, corned beef soon became a new staple in the Irish diet.
So, why the cabbage? Again, that was a cost effective vegetable that was cheap and easy to cook in one pot alongside the cured brisket. Combine the two and, voila, delicious tradition has started.
So, why am I telling you this? #
I grew up with the delicious taste of corned beef from many delis, particularly the amazing style from Katz’s Delicatessen in New York City. My mom also used to make corned beef, usually around St. Patrick’s Day as well. So, I eventually started cooking this dish for my own family once I discovered a great recipe that uses my pressure cooker. I don’t buy a large one, but enough so that it gets devoured by the entire clan in one sitting (see below:)
I’ve also cured my own corned beef in the past, and plan to do so again in the future once the cost of brisket comes down in price. It was nowhere near the level of Katz’s, but it was still an amazing tasting dish and worth the days of waiting! When that happens again, I’ll make sure to let you know.
יום פטריק הקדוש שמח (Happy St. Patrick’s Day)
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