St. Patrick’s Day Traditional Meals, well, we usually think of things on St. Patrick’s Day such as green beer, leprechauns, green clothing shamrocks and of course Corn Beef and Cabbage.
Why was the date March 17 chosen to be St. Patrick’s Day?
Have you ever wondered why St. Patrick’s Day is celebrated each year on March 17?
As it turns out, Ireland’s national holiday, St. Patrick’s Day, is celebrated on March 17 because that is the day Saint Patrick himself died.
The man who brought Christianity to Ireland is believed to have died in the small village of Saul in 461 AD, not far from the town of Downpatrick in Co Down where he is reputedly buried.
Supposedly, Patrick went to his eternal rest at the grand old age of 122!
Why is St. Patrick’s Day Important
Over the years, St. Patrick’s Day has grown from a solemn feast day when pubs shut in Ireland to the global celebration of Irish culture and heritage we know today.
When we think about food on this fun holiday of St. Patrice’s Day, we usually think green beer, parades, the green Chicago river and of course the traditional St. Patrick’s Day meal.
St. Patrick’s Day is a global celebration of Irish culture that takes place annually on March 17, the anniversary of the patron saint of Ireland’s .
St. Patrick’s Day Traditional Meals
A Brief History of Corned Beef & Cabbage – Why is this dish linked to Irish culture?
Even if you aren’t Irish, you’ve probably enjoyed, or at least heard of, corned beef and cabbage — a dish traditionally eaten on St. Patrick’s Day
But did you know that corned beef and cabbage did not originate from Ireland – and the meal isn’t actually Irish at all. Here’s exactly what corned beef and cabbage is and why we eat it on St. Patrick’s Day.
Corned beef is a cut of meat similar to brisket that has been salt-cured. The term “corned” comes from the usage of large grained rock salt, called “corns,” used in the salting process. Today, salt brines are more popular.
A Brief History of Corned Beef & Cabbage
Corned beef and cabbage’s popularity took shape during Irish immigration to the United States. Pork was the preferred meat in Ireland since it was cheap — In Ireland, the high price of cattle meant the animals weren’t slaughtered for food unless they were old or injured; they were too important for milk and dairy production and farming. In Ireland, pork and lamb were commonly consumed meats. Beef was too expensive.
So how did this particular meal become so synonymous with Irish culture, especially in regions like the United States where Irish immigrants settled?
During the 19th century, especially during the Great Famine in the 1840s, millions of Irish emigrated to the United States. Most of these immigrants were Catholic, and the majority settled in urban areas like New York City, where they faced significant discrimination and poverty. To cope with their situation, they adopted and adapted the foods available to them.
However, upon arriving in the United States, Irish immigrants found beef to be more accessible and affordable, particularly corned beef, which was readily available and could be purchased in large quantities.
As Irish immigrants entered the Catholic communities, many celebrated their heritage by preparing corned beef on St. Patrick’s Day. They paired it with cabbage, a vegetable that was inexpensive and easily grown, creating a dish that was both cost-effective and festive. Over the years, corned beef and cabbage became a traditional meal serving during St. Patrick’s Day celebrations primarily in the United States.
Irish Food…St. Patrick’s Day Recipes
Oven Corn Beef and Cabbage
- 4 cups Swanson® 0} Less Sodium Beef Broth or Unsalted Beef Stock
- 1 corned beef brisket (3 to 4 pounds) (with seasoning packet)
- Dijon-style mustard2 tablespoons
- 2 tablespoons packed brown sugar.
- onion peeled and cut in quarters. (2 large)
- 3 medium carrot peeled and cut crosswise in thirds.
- 6 small red potato cut in quarters.
- 1 head green cabbage cut in wedges.
Instructions
- Step 1
Set the oven to 350°F. Stir the broth and the contents of seasoning packet in a roasting pan. Place the beef, fat side-up, into the pan. Spread the mustard on the beef. Sprinkle with the brown sugar. Cover the pan.
- Step 2
Bake for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.
- Step 3
Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let stand for 10 minutes. Place the beef and vegetables into a serving dish. Strain the broth mixture and serve with the beef and vegetables.
St. Patrick’s Day Traditional Meals
Alternative Meal
The Rueben
The Rueben is truly a classic
The usual components are: corned beef, Swiss, sauerkraut, and Russian dressing—always on rye bread—and it’s typically pressed or grilled. The original sandwich is said to have been created back in the early 1900s!
If you *happen* to have leftover ingredients, use them in a Reuben Egg Roll!
slices rye bread4 tbsp.
butter, softened1/4 c.
Russian dressing 8
slices Swiss cheese 3/4 lb.
corned beef 1 c.
sauerkraut
Now for the sauce … You will need as follows
FOR THE RUSSIAN DRESSING 1/2 c.
mayonnaise 3 tbsp.
ketchup 2 tbsp.
horseradish 2 tsp.
Worcestershire sauce 1 tbsp.
granulated sugar 1/4 tsp.
paprika
Kosher salt
Freshly ground black pepper.
Directions for Your St. Patrick’s Day Traditional Meal
Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side.
RUSSIAN DRESSING
- In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season with salt and pepper.
Many people will say you only serve Guinness Beer. It’s tradition, but we say you can serve a fine wine just as well ! Did you know that the same wines that go with Thanksgiving dinner also go with corned beef and cabbage!!!If you prefer red, go with Beaujolais, Grenache (a Rhone varietal), or a light Zinfandel if you can find one. A light Pinot Noir, might also work. but steer clear of Cabernet Sauvignon and Merlot..
St. Patrick’s Charcuterie Board
Items Used for this St. Patrick’s Day Charcuterie Board
1 English cucumber
1-2 cups broccoli florets
2 green peppers
1pound sliced pastrami
pound sliced corned beef (1)
1 cup ranch dressing
A cup beer cheese dip
4-5 soft pretzels
Cornichons
spicy brown mustard
spicy brown mustard
2 types of Irish cheddar
Green rpes
1 cup sauerkraut
crostinis
4-6 shot glasses
Guiness stout beer
How To Assemble Your St. Patrick’s Day Charcuterie Board
First prepare the soft pretzels according to package directions
Then, start assembling your board
First, slice off the tops of the green peppers, clean out the center, and place them on the board. Fill with the ranch dressing and beer cheese dip.
Then place three small bowls onto the board. Fill the bowls with spicy brown mustard, saucerkraut, and cornicbons.
slice the cheeese
place the soft pretzels in the middle of the board. Then start filling in the board with the remaining ingredients. The pastrami and corned beef, roll each slice up, then cut in half and stack onton the board. Continue filling the gaps and fill the shot glasses with the Guinness beer one per person.
Classic Reuben Dip
INGREDIENTS
4 oz. onion & chive cream cheese, softened
1 cup mayonnaise
2/3 cup Thousand Island dressing
6 oz. deli corned beef, chopped
1 cup sauerkraut, drained & rinsed
2 cup shredded Swiss cheese
1 tsp fresh chives, chopped
Rye bread or crackers for serving
- Preheat oven to 350F. Prepare 1 quart baking dish with spray.
- Mix cream cheese, mayo and dressing with mixer until fully combined.
- Drain & rinse sauerkraut, squeeze & drain on paper towels.
- Add sauerkraut, chopped corn beef, & 1 1/2 C Swiss cheese to creamed mixture. Mix by hand.
- Put dip into prepared baking dish, top with remaining cheese, and bake for 30 minutes until bubbly & golden brown. Garnish with chopped chives. Serve with rye bread or crackers for dipping.
- Enjoy!
Conclusion
“From my front porch to wherever you are”
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