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When you think of St. Patrick's day there are a few things that come to mind. People donning green attire, participating in parades, drinking a little more than you maybe should, and of course partaking in some traditional Irish cuisine. While many associate this festive day with dishes like Irish soda bread, and blood pudding, it’s the corned beef and cabbage that really seems to resonate with people. In Ireland, the traditional dish for St. Patrick's Day was more likely to be bacon and cabbage. Irish immigrants brought this tradition with them to the United States in the 19th century. In the United States, Irish immigrants found that certain ingredients were easier to find and were more affordable than in their homeland. One of those ingredients was beef, which was more accessible than the traditional bacon they used originally in Ireland. As a result, they adapted their recipes to include corned beef as a substitute for bacon. Corned beef (a salt-cured and seasoned beef brisket) became a staple in Irish-American homes. Its preparation involved brining the meat with large-grain rock salt or