The Tasty History of Corned Beef and St. Patrick’s Day - Butcher Boy (2024)

Everyone is Irish on March 17th. The traditions of St. Patrick’s Day in America are well known. We wear green, attend parades, and eat corned beef and cabbage. What’s less known, however, is how corned beef became the centerpiece of the St. Paddy’s Day feast.

The Rise of Corned Beef

In Ireland, beef was a meat reserved for the wealthy, and most of it was exported to England. The Great Famine resulting from potato blight caused the mass migration of the Irish to the shores of the new world. In this new American home, corned beef was readily available to the Irish immigrants. Long deprived of the beef that was salted by Irish hands, the migrants gladly purchased the food they finally could afford. Although the kosher cut was different from the beef their great grandparents enjoyed, the meal became a comfort for the newly-minted Americans. This article inSmithsonian Magazinecovers the entire history of the meat that has become synonymous with the day.

The Feast of Saint Patrick

One could argue that the modern way of celebrating of St. Patrick’s Day is purely Irish-American. As covered inlast year’s post, historically, the holiday was religious and reflective, celebrated by sharing cultural lore and honoring St. Patrick. However, there are many similarities between the historic celebrations of honoring the saint, and our traditions today. Observing the old ways in remembrance of their homeland helped unite the scattered Irish migrants. So, as they did in Ireland, Irish-Americans carried over the tradition of wearing shamrocks and enjoying Irish libations, such as Guinness and Irish whiskey. And today as in days of old, we enjoy soda bread and cabbage. Read our post from last year to get great recipes for both, as well as the full meal and leftovers.

Cooking Corned Beef

Now that you know the reason we eat corned beef and celebrate the day, we get to the good part: cooking the meal! Butcher Boy Marketmakes grey corned beef and corned ribs, sells red corned beef, and serves grey corned beef dinners in our kitchen. Feel like making your meal at home? The key is to cook the beef slowly to create a tender, flavorful meal. Consult this guide fromThe Spruceon cooking corned beef three delicious ways: boiled, baked, or submerged in a slow cooker. Each way has its benefits. If you enjoy a crispy crust, then baking is for you! If you plan on spending the day out at a parade, slow cooker is the way to go. If you’re truly going traditional, then broiling will be the ticket to your perfect St. Paddy’s Day meal.

Happy St. Patrick’s Day from Butcher Boy!

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