Growing up, St. Patrick’s Day meant one thing for my family – corned beef and cabbage. It was a dish that I absolutely loved, even when it wasn’t considered cool. I always thought that corned beef and cabbage was a distinctly Irish meal, but it turns out I was mistaken. While corned beef itself has more Jewish roots, the combination of corned beef, cabbage, and potatoes has become synonymous with Irish-American cuisine.
Back in the day, when both Jews and the Irish were struggling immigrant communities, they lived side by side in the bustling cities, where their cultures often intertwined. And it’s fascinating to see how the fusion of their culinary traditions has created something truly special. This is one of the reasons why my friend Sara and I are so passionate about food – it has the power to bring people together.
Corned beef and cabbage still holds a special place in my heart, and I make it several times a year, not just on St. Patrick’s Day. I enjoy experimenting with different ways of cooking and serving it. Whether I slice it or shred it, cook the vegetables in a pressure cooker or roast them in the oven, each variation offers a unique and delicious experience.
To make the perfect corned beef, I start with a flat cut corned beef roast, the seasoning packet that comes with it, some tangy apple cider vinegar, garlic, and a flavorful braising liquid. I prefer using water, but if you’re feeling adventurous, you can cook it with a bottle of beer for added depth of flavor. Simply open the package, drain the excess liquid, and place the brisket in the crockpot. Add smashed garlic, the seasoning packet, apple cider vinegar, and enough liquid to cover the roast. Let it cook on high for 6-8 hours, and you’ll be rewarded with tender, flavorful meat.
For the accompanying vegetables, you’ll need half a head of cabbage, 4 carrots, a small onion, and a bag of baby or fingerling potatoes. If you have an electric pressure cooker, it’s the perfect tool for cooking the veggies. Simply place them in the pot, add some chicken broth, and set the cooker to manual for 8 minutes. Once they’re done, whisk together apple cider vinegar, olive oil (I personally love using our bacon-infused olive oil), and a touch of Creole or mild coarse grain mustard for a tangy dressing. If you don’t have a pressure cooker, you can easily steam the vegetables on the stovetop or microwave them.
To serve, drain the vegetables and toss them in the vinegar, oil, and mustard dressing. Season with salt and pepper to taste. Remove the meat from the crockpot, discarding any fatty pieces, and slice or shred it. Then, arrange the meat and vegetables on a platter, and get ready to enjoy a delightful meal. This recipe serves 6-8 people, making it perfect for sharing with loved ones.
So, whether it’s St. Patrick’s Day or any other day of the year, embrace the fusion of cultures and savor the deliciousness of corned beef and cabbage. It’s a testament to the power of food to bring people together, and every bite is a celebration of our shared culinary heritage.