St. Patrick’s Day is a big deal for Americans on March 17th, but it’s really about corned beef and cabbage. Corned beef is a salt-cured beef product. The recipe for Irish Corned Beef and Cabbage uses salt pork or a bacon joint instead of corned beef. However, the Irish found Jewish corned beef similar in texture to the bacon joint. The Irish loved corned beef, but they were forbidden to eat bacon. So, they replaced bacon with corned beef when making the traditional meal of Corned Beef and Cabbage. Today, many Americans celebrate St. Patrick's Day by eating Corned Beef and Cabbage. Corned beef and cabbage is a traditional dish in the United States that many people enjoy on St. Patrick’s Day — or any time of year. It’s typically served at restaurants, but you can make it at home, too.

On March 17th we celebrate National Corned Beef and Cabbage!

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.