Originally, most people in Ireland could not afford or did not have access to beef. Their food was most often boiled cabbage and potatoes and, if they were fortunate, a bacon joint would be added to enhance the flavor of the meal.
Green beer was unheard of then and you'd be thought a fool in Ireland if you went into a pub and asked for one today.
How and when Americans adopted the tradition of corned beef and cabbage and green beer as part of the celebration is somewhat unclear, but here is what we do know.
The St. Patrick's Day celebration began in the U.S. in 1737 when the city of Boston decided to celebrate the day of Saint Patrick's death as the Irish had been doing for many years.
The Boston celebration spread to other cities in America every year until the entire country, it seems, was celebrating the day.
It was in the late 19th century that corned beef and cabbage began to become more popular with the Irish emigrants in America and Canada, where both salt and meat were cheaper than in their native country.
They treated beef the same way they would have treated a bacon joint at home in Ireland. They soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with some pepper and bay leaf.
So pretend you're Irish if you are not, get out the green, put on a shamrock, and have a party with friends and family, or at least recognize the day byeating Corned Beef & Cabbage, a Reuben Sandwich, Corned Beef Cabbage Soup, Corned Beef Hash for breakfast or another more truly traditional Irish meal such as Guinness Beef or Mutton Stew and go ahead, toast the Saint and the Irish, not with a green beer, but with a stout beer (that's the Irish national drink and its black) or an Irish Coffee or Hot Double Irish or an Irish Cream Stinger.
An Irish Toast To You And Yours!
Always remember to forget the troubles that passed away. But never forget to remember the blessings that come each day.
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ABOUT THE AUTHOR
Donna Hager has owned and operated an American-style restaurant for over two decades. More articles can be found in her e-newsletter, "What's Cookin'?" and on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes.
Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built A Business."
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There really is no explaining it. On March 17th every year, much of North America adopts the green and becomes Irish, at least to have a reason for a party.