The Best Homemade Guinness Corned Beef

I hate to break it to you but Corned Beef is not a traditional Irish dish on St. Paddy’s day, or ever. It’s not a traditional Irish dish at all! I always laugh when I hear people talk about how excited they are for a “traditional corned beef and cabbage” dinner on St Paddy’s day. Restaurants advertise it; families make plans for it. Everyone pulls out their one green shirt, and maybe a cheesy shamrock pin, in celebration of corned beef and cabbage….and a little green beer. Truthfully….I hated it as a kid….

Kiss Me I’m Irish!

I’ll qualify this post by saying I’m 100% Irish on my mom’s side of the family. My ancestors immigrated to the US back in the mid-1800s, right around the time of the Potato Famine, also known as the Great Irish Famine. Potatoes (pronounced “puh-DAY-dus” in my tiny Irish grandmother’s breathy brogue) were a staple food in the Irish diet. So, when blight hit potato crops it literally sent the country into starvation. Hundreds of thousands made the difficult decision to uproot their families, typically with only what they could carry, and immigrate. Around a half million of them came to the United States, including my ancestors.

After a stop in New York, my ancestors settled in tiny little towns southwest of Green Bay, WI called Askeaton and Greenleaf. Interestingly, there is a town in County Limerick, Ireland called Askeaton…my ancestors were from County Limerick!  Also of interest is that the name “Askeaton” is of Ojibwe (Chippewa) origin, which is a Native American tribe, and this same area has a rich Native American history as well. Maybe that’s why the Irish had an affinity to the area – it had a name like home! Irish immigrants founded that area’s most prominent landmark, St. Patrick’s Church, up on St Pat’s Hill, where my mom and her ancestors got married, baptized babies, and buried their beloved.

Back to Corned beef. It’s still not Irish.

When the Irish came to the US, many started their Americanized lives in New York, especially in larger urban areas like New York City. The Irish historically were pork eaters, and preserved their cows for field work and dairy (oh, my heart swoons for real Irish butter!). Beef meals were for the very wealthy only. But once they came to the US, they were able to earn more than they did under British rule. For the first time, they had money for beef.  Many believe Irish and Jewish immigrants had an affinity, or friendship, and tended to settle nearby because they’d both experienced oppression and forced immigration. When the Irish went looking for beef they could afford, they found Corned Beef, or in some areas, pastrami, bought from their Jewish friends.  This became a close substitute to their beloved Irish bacon or “rashers.”

Love It or Hate It?

Corned beef usually falls into two camps – love it or hate it. As a kid, I hated it mainly because its sidekick was always cooked cabbage. Yuck! But, it was really an inexpensive meal for a family on a budget (still is pretty inexpensive!). Then, I discovered the Reuben sandwich and the angels sang. And then….then, I had real, fresh-made corned beef at a friend’s restaurant and that….was the pot of gold. It just melted in my mouth, and I was in love!

So, I figured it was time I made it myself so I didn’t have to wait for St Paddy’s day. I came up with this recipe through my usual methods…study 6-8 recipes I find on the internet, then pull pieces and parts from each to make my own. This is truly delicious, tender and moist. Once the corned beef is done braising, I slice and finish it briefly in a very hot cast iron skillet just to give it a little sear. There’s no need to do this; it’s so good just the way it is.  Melt-in-your-mouth good…

There is a PS to this story….I do like cooked cabbage….now. It’s taken me a few hundred years, but I do like it. In fact, my favorite way to eat it is in Colcannon which is, indeed, a traditional Irish dish of “puh-DAY-duhs” and loads of butter. Yummmmm! Many Colcannon recipes call for bacon (Irish bacon, if you will). But, I cook my cabbage with pork hocks…they make everything taste just a bit heavenly, don’t you agree? Take a click on over to my Traditional Irish Colcannon…you’re going to love it!

So, as you’re gearing up to be Irish for a day, give my Corned Beef a go. Be sure to pair it with its sidekick Colcannon. Then, pour yourself a nice Guinness and itheann i slainte mhaith….eat in good health!

From my Irish (and Italian) home to yours…

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons
bring the best to you and yours!