Rock Hill’s Old Town St. Patrick’s Day Festival will take place on Saturday, March 9th this year. That gives you plenty of time to make a traditional corned beef meal on the holiday itself.

Corned beef has become associated with St. Patrick’s Day, particularly in the United States. The tradition dates back to Irish immigrants in the United States during the 19th century.

In Ireland, pork was traditionally the meat of choice for most people, including on St. Patrick’s Day. However, when Irish immigrants arrived in America, they found that beef was more readily available and affordable than pork. Additionally, Irish immigrants often lived in neighborhoods alongside Jewish immigrants who had experience with curing meats, including beef.

Jewish immigrants introduced Irish Americans to corned beef, which is beef brisket cured in a seasoned brine (the term “corned” refers to the salt crystals used in the curing process). Corned beef became popular among Irish Americans and eventually became associated with St. Patrick’s Day celebrations.

So, while corned beef may not have originated in Ireland as a traditional St. Patrick’s Day meal, it became intertwined with Irish American culture and is now a staple dish for many celebrating the holiday in the United States.

Ingredients

• 1 corned beef brisket (about 3-4 pounds)
• 1 onion, peeled and quartered
• 3-4 cloves garlic, peeled and smashed
• 4 cups water
• 12 oz can of Coke
• 1/4 cup brown sugar
• 2 tablespoons mustard (Dijon or whole grain)
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• Salt and black pepper, to taste

Instructions

For the corned beef

• Rinse the corned beef brisket under cold water to remove any excess brine. Place the brisket in a large pot or Dutch oven.
• Add the quartered onion and smashed garlic cloves to the pot with the corned beef.
• Pour in the water and Coke until the brisket is just covered. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and let the brisket simmer gently, covered, for about 2½ to 3 hours, or until the meat is fork-tender.

For the glaze

• In a small saucepan, combine the brown sugar, mustard, apple cider vinegar, ground cloves, and ground cinnamon. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the glaze is smooth. Remove from heat.

To glaze the corned beef

• Preheat your oven to 350°F (175°C). Once the brisket is cooked, carefully transfer it to a baking dish or roasting pan lined with aluminum foil. Pat the brisket dry with paper towels.
• Brush the prepared glaze generously over the surface of the corned beef brisket. If desired, stud the brisket with whole cloves for extra flavor and decoration.
• Place the glazed brisket in the preheated oven and bake for about 15-20 minutes, or until the glaze is caramelized and bubbly.

To serve

• Remove the brisket from the oven and let it rest for a few minutes before slicing it against the grain. Serve warm with your favorite St. Patrick’s Day sides, such as boiled potatoes, cabbage, carrots, and Irish soda bread.