In the United States, a meal of corned beef and cabbage is closely associated with the Irish and with St. Patrick’s day in particular. I was surprised to learn that this dish was not brought over from Ireland by Irish immigrants but was developed right here.
In 19th century Ireland, cattle were valued more for dairy than for meat, and beef was very expensive, unlikely to be available to most people. Pork was much less expensive, as was mutton, and when ordinary Irish folks were lucky enough to have meat it was likely one of these.
Irish immigrants to the US often lived near Jewish neighborhoods in New York, Boston, and other cities. They would have been exposed to kosher butchers who sold corned beef at affordable prices. Pork was actually more expensive and less available than beef.
About This Blog
