Surprisingly this is false. The origins of corned beef and cabbage as an Irish dish lie in the United States.
Beef Was Uncommon in 19th Century Ireland
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 the United States. In 19th century Ireland, cattle were valued more for dairy than for meat and beef was expensive, with much of it being exported. For the common people, pork was much more accessible, typically as salt cured "Irish bacon".
Origins of the Dish in the United States
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—and of course not sold in Jewish shops. With inexpensive cabbage and potatoes, corned beef became a part of Irish immigrant culture. And a tasty meal it makes indeed!
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