 | John Yoder and his wife Joyce are owners of Yoder Meats, located in Yoder, KS. They are known for their custom butchering of hormone-free beef, pork and many other meats. They have been active in the meat processing business since 1965. You can contact them at (620) 465-3807, or toll free at (800) 952-MEAT(6328), or by e-mail at: yodermeatsinc@hotmail.com |
Food & Drink
2004-03-01 14:01:00
Why corned beef on St. Pat’s day?
: How did the tradition of eating Corned Beef and Cabbage on St. Patrick's Day get started?
John Yoder
Question: How did the tradition of eating Corned Beef and Cabbage on St. Patrick's Day get started?Answer: St. Patrick's Day is the day Ireland pays homage to its patron saint. It is one of the only national holidays celebrated around the world. Everyone loves an excuse to eat, and St. Patrick's Day is a splendid occasion to do it. According to the US Department of Agriculture, Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time, was salted or brined during the winter to preserve it. It was then eaten after the long, meatless Lenten fast. Corned beef is what comes to mind for most people when they think of a St. Patrick's Day feast. For many centuries, corned beef has traditionally been a food reserved for special occasions. Beef in general, and corned beef in particular, was considered up until the 20th century to be a decadent indulgence only available to very wealthy people, because almost all the cows in Ireland were kept for their milk or for breeding. The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in. Today, soaking a brisket roast in brine of water, salt, and spices usually makes corned beef. Brisket comes from the heavily exercised front limbs of the cow, and is consequently a tough cut of meat. When cooked properly, though, 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. To cook your corned beef, place it in a large pot along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, and then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three pound piece of corned beef will take about 3 hours to become perfectly tender. Check the meat occasionally, adding more water if necessary. Your corned beef is ready when it pulls apart easily. The aroma wafting from the pot on the stove will be tantalizing you, your family, your pets, and your neighbors, but avoid the temptation to serve the meat before it's ready! For a one-pot feast, you can add shredded cabbage and chunks of potatoes and carrots to the pot during the last half hour of cooking.
