When I think of St. Patrick’s Day, I think Corned Beef and Cabbage. (ramble beginning in 3… 2… 1…) The weird thing is that history tells us this dish probably has no true connection to Ireland, but rather the Irish immigrants that came to America. The dish likely found its beginnings in the New England Boiled Dinner, a similar dish that used a ham rather than beef. Corned beef was less expensive than ham in those days (and still is I might add), so the Irish immigrants started using it. (ramble over) Regardless, that’s where my mind goes.
This easy preparation results in a super tender, yummy roast beef that is even better the next day on a Reuben sandwich. Sometimes the leftovers are better than the original dish. : ) Just keep in mind that the corned beef shrinks a lot when it cooks, so make sure you grab one big enough to feed the whole family. I usually plan on about 1 pound (precooked) per person. Happy St. Patrick’s Day! Y’all enjoy!