Despite my Irish(ish) heritage, the annual St. Patrick’s Day corned beef adventure is one that I have, so far, avoided at all costs. Like a lot of other folks, wearing green, imbibing in stout beer and Irish coffee is about as Mac-involved as I really care to be. The Irish, let’s face it, aren’t usually known for their culinary prowess and if we’re being honest here, boiling meat within an inch of its life is not my idea of good eats.
Quaint and authentic yes. Delish? Not usually. Just pass the scones and oatmeal and we’ll call it good.
But here’s the thing: Corned beef is a uniquely American food steeped in history (along with pickling spices, but more on that later). It’s the culinary match that could only be made in New York, the lovechild of Jewish immigrants’ plentiful kosher beef brisket and Irish immigrants’ love of salty, boiled meats. Throw in a little cabbage, some pickling spices and potatoes and what we think of as Boiled Dinner (or Corned Beef and Cabbage) was born. In fact, so American was this invention that Abraham Lincoln served it as his inauguration and millions still consume it as a right of spring.*
So, how to do it right?
