The "classic" St. Patrick's Day meal of Corned Beef and Cabbage is around 100 years old.
It traces it's history back to the green shores of........ New York.
Early Irish Immigrants settled on the Lower East Side of Manhattan.
The "melting pot" of NY brought the Irish into close contact with the European Jewish community. There was not a lot of pork for sale in the Lower East Side.
A very popular dish in the Jewish Community was Brisket brined in kosher salt, aka "Corned Beef".
That was similar to the salt pork that the Irish were used to back home.
Thus a tradition was born.
I never saw Corned Beef in Ireland except in a can like SPAM.
Click here for an Irish Blessing
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