For as far back as I can remember, I’ve always had corned beef and cabbage on St. Patrick’s Day, or at least on the week of. There isn’t a speck of Irish in my family, but for some reason my mom always made it, and now I make it myself.
I don’t know the origins nor care enough to look it up on Wikipedia. All I know is that there will be three straight days of corned beef-related food, and that’s good enough for me. Mmm, salty, beefy goodness. Reuben or corned beef hash anyone?