Corned beef and cabbage is a predominantly Irish-American, rather than Irish, tradition that emerged in the late 19th century. Irish immigrants in U.S. cities, particularly New York, adapted their traditional “bacon and cabbage” by substituting what was then expensive pork with cheaper, salt-cured beef brisket purchased from Jewish butchers, where many of the Irish worked.
Corned Beef and Cabbage
Prep time: 30 MinCook time: 5 HourTotal time: 5 H & 30 M
Corned beef and cabbage is an Irish American tradition for St. Patrick’s Day. This recipe braises seasoned corned beef in an Irish stout.
Ingredients
Instructions
- Mix beer, honey and Worcestershire. In a large oven proof pan, layer vegetables on the bottom and meat on top. Pour sauce over vegetables. Cover with beef broth until beef is submerged. Cover pan with lid and bake in oven at 375 degrees for four to five hours.