{"id":8388,"date":"2021-08-17T13:43:54","date_gmt":"2021-08-17T19:43:54","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=newsletters&p=8388"},"modified":"2023-10-27T11:28:42","modified_gmt":"2023-10-27T17:28:42","slug":"celebrate-st-patricks-day-with-corned-beef","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/celebrate-st-patricks-day-with-corned-beef\/","title":{"rendered":"Celebrate St. Patrick’s Day With Corned Beef"},"content":{"rendered":"\t\t
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Corned beef for St. Patrick\u2019s Day? Why? Here\u2019s a little background. The first corned beef was packed in salt, and sometimes spices, for curing. It got its name from the corn kernel-sized grains of salt in which it was packed. Historically, beef was a delicacy enjoyed only by Ireland’s wealthy or reserved for special occasions. Cattle were kept for their milk, and sheep for their wool. This left old hens and pigs as the more likely contenders for the pot.<\/p>\n\n\n\n

When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated pork or bacon in Ireland: they soaked it to draw off the excess salt, then braised it with cabbage. From here, the many versions of corned beef and cabbage that exist today have evolved. While it’s not traditional in Ireland, corned beef brisket is what most Americans prepare for St. Patrick’s Day feasts.<\/p>\n\n\n\n

Brisket comes from the heavily exercised front limbs of the animal and is consequently a tough cut of meat. When cooked properly, this cut is tender, juicy and succulent. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture in order to realize their full potential as the star of your dinner table.<\/p>\n\n\n\n

This year since St. Patrick\u2019s Day happens to fall on a weekday, the prospect of making corned beef and cabbage after work is not appealing. Slow cooker and pressure cooker to the rescue! This recipe lets you layer everything into the cooker and come back home to a delicious corned beef meal. If you prefer, use your electric pressure cooker with faster, delicious results.<\/p>\n\n\n\n

Fork into corned beef and cabbage this St. Patrick\u2019s Day. \u201cTop of the day\u201d to you and your delicious St. Patrick\u2019s Day meal!<\/p>\n\n\n\n

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator <\/p>\n\n\n\n

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