Surprisingly, not because they eat it in Ireland. While the Irish have long been known for their salted meats, corned beef isn’t a big part of diets on the Emerald Isle. It was seen as too expensive for common Irish people of centuries past, plus cows were relied on for farm work more than food. So, corned beef was shipped to other countries while the Irish enjoyed more abundant, more affordable meats, like pork.
Corned beef and cabbage’s connection to St. Patrick’s Day didn’t really begin until the Irish immigrated to America, where they found their home country’s export to be far more affordable — and a hearty reminder or home!
Before long, it became an essential way for Irish-Americans — and the Irish-for-a-day — to soak up St. Patrick’s Day celebrations.
Try these easy recipes for a fun twist on a St. Patty’s Day favorite. They may not be traditional Irish foods either, but you might want to make them your tradition.