Why Don't The Irish Eat Corned Beef And Cabbage On St. Patrick's Day?
NEWS
By ANDREW AMELINCKX
In the Republic of Ireland and Northern Ireland, St. Patrick's Day looks a whole lot different than it does in the United States. One major difference is the food eaten on the day.
While Americans commonly associate corned beef and cabbage with the holiday, the closest dish the Irish might make is bacon and cabbage, corned beef and cabbage's predecessor.
Since the cow was considered sacred in Gaelic culture and was a working animal used for its milk rather than meat, only the rich aristocracy could afford to eat beef.
Instead, the Irish commoners ate pork. It wasn't until the British conquered Ireland in the 17th century that Irish cattle became a commodity.
Corned beef became a huge Irish export, but many continued to turn to pork. The Great Potato Famine later hit Ireland in the 1840s, resulting in many immigrants coming to the U.S.
Beef was more affordable and plentiful than in Ireland. These immigrants often bought corned beef brisket, and the dish replaced bacon and cabbage for the holiday.
