This may come as a great big shock to you, but Corned Beef and Cabbage are far more American than they are Irish. Sure, the Irish eat it, but it’s a long way from being their national dish.
The dish, in fact, celebrating Saint Patrick’s Day as we know it, is far more American than Irish. Sort of like the way Cinco da Mayo has become an American holiday. It is not Mexico’s independence day; that’s on September 16th.
In the 19thcentury, many Irish immigrants became bar owners and managers in Boston and in the Bronx. It was common for these establishments to serve free lunches to stimulate business. Corned beef was an inexpensive cut of meat. Stretched out with cabbage and potatoes, it didn’t cost the bars much at all, and it had the added benefit of making the customers thirsty so they bought more beer.
Here are some truly traditional Irish Recipes to serve on St. Patrick’s day.
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