Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage.[3] Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this former luxury.[4]
Preparation
A corned beef is placed whole in a pot on stove, or in a slow cooker, with water to cover the meat. The meat is simmered until nearly tender, then the cabbage and root vegetables are added and cooked through.[5][6][7]Rutabagas or turnips are also common ingredients. When New England boiled dinners include beets, the beets are often cooked and served separately to avoid discoloring the dinner.
