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CORNED BEEF AND CABBAGE This is perhaps the most common form. Although not a traditional Irish Meal , it has been an integral part of Irish-American culture and is often related to Irish holidays such as Saint Patrick's Day . In Ireland, the closest traditional dish is bacon and cabbage. This seems to have been developed when Irish immigrants in the eastern United States used corned beef from Jewish butchers instead of pork in their traditional dish. It provided a simple and cost effective meal, which was important when money and food sources were scarce. SMOKED SHOULDER Many New England families prefer to utilize a "picnic ham" shoulder roast instead of beef. A "picnic ham" shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog's foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours until it is tender and easily falls off the bone, transforming what many consider to be one of the toughest cuts of pork into a tasty meal. The resulting meat does not taste similar to a traditional ham. PREPARATION Corned Beef is prepared before the actual cooking of the meal by seasoning a cut of Beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or Pot Roast (beef) into a Crock Pot , which in olden times was a ceramic pot over a fire, filled with Cabbage and Carrots , and, when available, red Potatoes . However, after Luther Burbank 's alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or Turnip s are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal. Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however some chefs prefer to place them in the ham's water after the meat has been removed to avoid overcooking. Common Condiments include Horseradish , Mustard , and Vinegar . NOTES EXTERNAL LINKS
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