Corned Beef and Cabbage is one of the dish cooked on St. Patrick’s Day. It’s a holiday commemorating the primary patron saint of Ireland, St. Patrick, as well as the heritage and culture of the Emerald Isle. Hope the luck of the Irish rubs off on us, and a leprechaun shows us a pot of gold. And make sure you wear something green to attract good luck. The number one favorite dish served on that day is corned beef and cabbage. Debatable since this practice did not actually begin in Ireland but in North America when Irish immigrants developed a liking to this cheap cut of beef which was quite unaffordable in their home country at the time. And so was born, corned beef & cabbage as we know it today. Irish-American corned beef & cabbage uses brisket which is a bit pricey. So for our Filipino sensibilities and budget constraints, this is my “lutong bahay” version using canned corned beef. The best ones are from Australia and New Zealand. Their corned beef are meaty and chunky. This dish is reminiscent of “ginisang repolyo” except with corned beef and bacon.
EASY CORNED BEEF AND CABBAGE
4 slices bacon
3 cloves garlic, minced
1 small onion, chopped
1 head cabbage, sliced into squares
1 can corned beef (preferably product of Australia or New Zealand)
1/2 cup water
Salt & pepper to taste
Fry bacon in a skillet until browned and slightly crispy. Set aside.
Save a tablespoon of bacon grease and saute the garlic and onions.
Add 1/2 cup water to deglaze the pan off of the crusted bacon on the surface of the pan.
Add the sliced cabbage and stir.
Scatter chunky pieces of the corned beef on top.
Cook until cabbage is tender and corned beef is heated through.
Salt and pepper to taste.
Chop crispy bacon into chunky pieces and add at the last minute. Mix well.