Is this how it started?

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National Corned Beef and Cabbage Day celebrated on March 17 is dedicated to the simplicity of cured meat on a budget. Folklore tells us that corned beef and cabbage combination was created decades ago by the Irish. But some Irish Americans might be surprised by another entry on the list of suspect foods: corned beef and cabbage. Experts say the meal originated on American soil in the late 19th century as Irish immigrants substituted corned beef for bacon, which was meat of choice in the homeland and cabbage replaced more expensive potatoes.

The dish was created to fit the budget of Irish Americans who could not afford their homeland’s favorite pork and potatoes. The beef component was used to substitute for pork while the cabbage served as the vegetable replacement. Nonetheless you are likely to find an “Irish Special” of corned beef and cabbage offered at your favorite restaurant on St Patric’s Day.

Corned beef is made using the same salt curing method the Irish used to prepare pork. This is the main reason for their similar texture and taste. By now, you must be wondering, how did cabbage come into the pot? After moving to the U.S, the Irishmen had to be economical, so they removed some food staples from their platter, potato being one of them. Cabbage became the more affordable option. Thus, it took center stage next to corned beef.

 

 

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I'll be watching for the corned beef to go on sale.  Buy a chunk and throw it in the smoker.