Be Irish For A Day; Make Your Own Corned Beef And Cabbage

HILLSBOROUGH COUNTY, FL -- OK, demographically speaking, Hillsborough County isn't overwhelmed with residents of Irish descent. But that doesn't mean you can't be Irish for a day.

Hillsborough County growers pride themselves in the quality of their home-grown cabbage (cabáiste in Gaelic). Hillsborough County harvests more than 150,000 pounds of cabbage per year (but you only need about two for this recipe).

Did you know that corned beef and cabbage isn't really a traditional Irish meal? Corned beef was too fancy for most of Ireland's people. It was typically reserved for royalty.

The true St. Patrick's Day feast combined cabbage with cheaper meats like back bacon and lamb. But in America, beef was cheaper than bacon so Irish-Americans invented a new tradition.

By the way, the term "corned" comes from the salt crystals that were used to cure the meat. They were once the size of corn kernels.

Here is the homegrown Hillsborough version of the traditional Irish-American meal.

Homegrown Hillsborough Corned Beef & Cabbage

• 1 Large Head of Hillsborough County Grown Cabbage
• 3 Lbs. Corned Beef Brisket (with Spice Packet)
• 10 Red Potatoes (small)
• 5 carrots (peeled)
• Salt & pepper

Place corned beef into large stew pot. Cover completely with water. Add in the spice packet. Cover and bring water to a boil, then reduce to simmer.

Cook until tender (approximately 2 1/2 hours for 3 lb. brisket). Add potatoes whole. Cut carrots into 3 inch segments and add them to the pot. Continue to cook until the potatoes and carrots are nearly as tender as you enjoy them. Clean and cut cabbage into small wedges.

Add them to the pot and continue cooking for 15 minutes. Remove meat and let rest for another 15 minutes.

To serve, cut brisket against the grain. Serve veggies on the side. Add salt, pepper, and broth to taste.

Take a picture and share your efforts at #MyHillsborough.

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