St. Paddy’s Day Feast: Corned Beef and Cabbage

Here’s a question with an answer I didn’t expect:

What was Irish food like for the 1500 years between St. Patrick and potatoes?
The short answer is: milky.

Turns out potatoes didn’t make it to Ireland until the 1600’s when they showed up from Peru.  That means bog butter was a thing, and you probably had it with oatcakes and curds.

My gravelly backyard in D.C. is no place for grazing, so I went with the classic St. Paddy’s day feast this year: corned beef and cabbage with a healthy dose of potatoes and carrots. I got one thing right though – whip up some horseradish with heavy cream, and you’ll have a delicious (and mildly traditional?) milky topping that unintentionally pays homage to Ireland’s dairy-driven past.

If only I could get bog butter at Safeway

If only I could get bog butter at Safeway

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s