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Corned Beef and Cabbage dinner for St. Patrick’s Paddy’s Day or any time of the year. Easy to make the corned beef in the crock pot or stove top.

This delightful dish was more likely served to kings than to the peasants and was served originally during the Easter feast. A bacon joint or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.
Since refrigeration, the trend in Ireland is to eat fresh meats. Today this dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick’s Day, as a reminder of their Irish heritage.

In 1925, “corned beef and cabbage” was voted to be the favorite dish of New York City.

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