Corned beef and cabbage is the iconic St. Patrick’s Day feast here in America, but it wasn’t necessarily so traditional for the Irish. In fact, Irish celebrations surrounding this holiday were much more likely to feature lamb or bacon, and green beer was practically unheard of! 

So how did this culinary tradition make its way into our culture? While corned beef wasn’t eaten much in Ireland historically, around the 17th century it was one of their greatest exports and a treat for those who could afford it. Back then, St. Patrick’s Day was much more of a religious celebration in Ireland. It wasn’t until the Great Famine started in 1845, forcing a large Irish population to emigrate for survival, that the holiday became a celebration of Irish heritage abroad. 

Many Irish citizens immigrated to America, where Irish-Americans began recognizing St. Patrick’s Day with iconic national fare like their famous export—corned beef. By then, the dish was cheaper and much more accessible (often purchased from local Jewish kosher butchers), and so became part of the heritage-honoring meal. Potatoes and cabbage joined the customary St. Patrick’s Day fare as potatoes were traditionally a major part of the Irish diet and cabbage was one of the most economical vegetables available.

Want to celebrate St. Patrick’s Day like an Irish American? Try making your own Corned Beef and Cabbage at home!