SCOTCH PLAINS/FANWOOD, NJ -- One of the most common misconceptions about St. Patrick's Day is that the Irish eat corned beef and cabbage. In actuality, it did not originate as an Irish dish.

The meal gained in popularity during the mid-to-late1800s, a time that saw an influx of Irish immigrants land on America's shores. Since they were poor and could not afford to eat meat very often, they bought the least expensive cut of meat – brisket – which they would soak in a brine to make tender, and the least expensive vegetable: cabbage. 
The term “corned" describe the size of the salt crystals -- the size of corn kernels -- used to cure the meat. According to Smithsonian magazine, Irish immigrants usually bought their meat from kosher butchers who are part of New York City's growing Jewish population in the late 1800s. Corned beef comes from brisket, a tougher cut of meat. By using salt and cooking the meat for hours, it became more tender and flavorful.

Regardless of its origin, many places in the area will serve corned beef and cabbage and corned beef on rye this weekend, is accredited by the New Jersey Press Association, and is the only locally owned news organization serving the community. Sign up for our FREE daily eNews and follow us on Facebook and Twitter @TAPintoNutley 

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TAPinto Nutley is proud to be a sponsor of the Nutley Chamber of Commerce 5K (May 6), Nutley Relay for Life (May 18), Rock Hunger at the Old Canal Inn (June 22), Nutley Family Service Bureau Garden Party (Sept.9), Santa's Arrival (Nov. 23), and the 41st Annual Nutley St. Patrick's Day Parade (March 2, 2019)

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