Corned beef and cabbage is a Saint Patrick’s Day tradition, and this recipe faithfully reflects it with one small change inspired by New England cookery: smoked pork. Well into the nineteenth century in Ireland and America, basic kitchen utensils were limited to the cast-iron pot oven and the griddle, cooking was confined to the open fire, and boiling was the most popular cooking technique. The resulting stew, a hearty one-pot meal, was ideal for the era.
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Sunset Acres Farm
769 Bagaduce Road
Brooksville, ME 04617