Why Do We Eat Corned Beef on St. Patrick's Day?

St. Patrick’s Day rolls around, and suddenly, grocery stores are overflowing with salt-cured beef briskets, restaurants are serving up heaping plates of corned beef and cabbage, and people who haven’t touched the stuff in a year are diving in like it’s the last meal on Earth.

Interestingly, corned beef isn’t even all that Irish. If you go to Ireland on St. Patrick’s Day expecting a steaming plate of it, you’ll probably get some confused looks (and maybe a pint of Guinness to soften the blow).

How did this dish become a staple of the holiday in the U.S.? The story is a classic tale of immigration, adaptation, and making the best of what you’ve got.

What Is Corned Beef?

Before we get into why we eat it, let’s talk about what it actually is.

No, corned beef has nothing to do with corn. The name comes from the large, coarse salt crystals — called “corns” of salt — that were historically used to cure the meat.

This curing process kept beef from spoiling before refrigeration, making it a practical staple for long journeys, harsh winters, and just about anyone who didn’t want to waste good meat. Corned beef has been around for centuries, but it wasn’t always a humble, working-class dish.

In fact, in the 17th and 18th centuries, Irish producers were exporting high-quality corned beef all over the world — especially to France and the American colonies — while the Irish themselves could barely afford to eat it.

Fast-forward to today, and while we have the luxury of refrigeration and easy access to healthy prepared meals, corned beef still holds a nostalgic place on our plates, especially in March.

Why Do We Eat It on St. Patrick’s Day?

If corned beef wasn’t a big deal in Ireland, how did it become a St. Paddy’s Day staple? The answer lies with Irish immigrants who came to America in the 19th century, particularly those settling in cities like New York and Boston.

Back in Ireland, pork was the go-to meat, and a dish called Irish bacon (more like a thick-cut ham) was a common favorite. However, when Irish immigrants arrived in the U.S., they found that pork was expensive.

The corned beef being sold by their Jewish neighbors was much more affordable. It was flavorful, cheap, and readily available — thanks to centuries of kosher curing techniques. So, they swapped their beloved Irish bacon for corned beef, paired it with another affordable staple (cabbage), and just like that, a new tradition was born.

The Cabbage Connection

The cabbage connection to this classic St. Patrick’s Day dish is even simpler to understand. Cabbage was cheap, easy to cook, and widely available.

Back in the 19th and early 20th centuries, Irish immigrants in the U.S. didn’t have a ton of money to throw around on fancy vegetables. Cabbage, however, was a budget-friendly option that paired perfectly with corned beef.

When boiled together, the cabbage absorbed all those rich, salty flavors from the meat, making it the ultimate low-cost, high-flavor side dish.

Just like that, corned beef and cabbage became an iconic St. Patrick’s Day meal — not because it was a long-standing Irish tradition, but because it was practical, delicious, and a taste of home for those who had left Ireland behind.

Corned Beef Today: A Nostalgic Tradition

Nowadays, most aren’t choosing corned beef because it’s the cheapest option at the butcher shop. It’s eaten because it’s tradition — something our families have been serving up for generations.

Every year, people who might not touch corned beef the rest of the year suddenly get excited to slow-cook a brisket, pile it onto a plate with cabbage and potatoes, and call it a feast.

Of course, some people take a more modern approach. Maybe they’re turning their leftover corned beef into a Reuben sandwich, whipping up corned beef hash for breakfast, or even skipping the whole cooking process.

Plus, not everyone gets excited about corned beef. Some people prefer to celebrate with a pint of Guinness, a slice of Irish soda bread, or a hearty plate of shepherd’s pie instead. The beauty of St. Patrick’s Day is that there’s no wrong way to enjoy it — just make sure you’re raising a glass to good food, good company, and a little bit of Irish luck.

A Tradition Worth Keeping

While corned beef and cabbage might not be a centuries-old Irish tradition, it’s a beloved Irish-American one — and that’s worth celebrating. It’s a meal that tells the story of resilience, adaptation, and making the best of what you’ve got (something the Irish have always been pretty good at).

Whether you’re simmering a brisket all day, digging into a corned beef sandwich, or skipping straight to dessert, St. Patrick’s Day is all about enjoying good food and great company. Here’s to keeping traditions alive — one delicious bite at a time.

Author Profile

Adam Regan

Deputy Editor

Features and account management. 3 years media experience. Previously covered features for online and print editions.

Email Adam@MarkMeets.com