Corned Beef and Cabbage Recipe

When we hear "St Patrick's Day recipes" most of us immediately think of corned beef and cabbage. As any good Irishman (or woman) will tell you, however, corned beef is not a traditional dish back in the Old Country.

The closest traditional Irish dish would have to be bacon and cabbage--not the kind of bacon you eat with breakfast, but "back bacon" which we here in the States know better as center-cut pork loin, brined, cured, boiled or smoked. Corned beef only entered the picture when Irish immigrants came to America, as a more readily-available substitute.

Nowadays, corned beef and cabbage has become the most well-recognized Irish-American meal, and thus is extremely popular with people of all backgrounds every time St. Patty's Day rolls around. A good corned beef and cabbage recipe is not to be underestimated. You can make it in a slow-cooker or on the stove top, add potatoes or other vegetables to taste, or even make more modern variations like corned beef-stuffed cabbage rolls! So what if it's really a New England style dinner? It's delicious, and I for one take any excuse to eat it!