A good, old-fashioned St. Patrick’s Day (recipes too)
If you grew up in America, Canada or Australia, a good old-fashioned St. Patrick’s Day had a very different feel and meaning than it did for those who grew up in Ireland. In Ireland it is and always was a religious holiday. In fact, up until the 1970’s pubs in Ireland were closed on St. Patrick’s day. In America it has, for my entire lifetime, been a day of celebration of all things Irish (and even some things not-so-Irish but we credit to the Irish anyway.) I thought it might be fun to look back and see how we said “Top o’ the mornin’ to ya!” back in vintage 1950’s style!
There were shamrocks galore! Cards, trinkets, knickknacks, and more.
What better way to start the day than with a great Parade! These little guys from 1951 were out bright and early to grab the best grandstand seats they could find for the great New York City parade. (Photo credit to Roger Higgins. World Telegram.)
Even today there are great parades all over the the globe. Boston, New York, Chicago, Sydney, take a peek in your local advertisements and I’m sure you will find one near you. Every child loves a parade!
One thing that hasn’t changed much at all is how we, in America, cook up some good ol’ corned beef and cabbage. (Did you know they don’t make this dish in Ireland?)
The 50sHousewife Corned Beef Brisket Recipe
- 3-5 lbs of corned beef (Point or Flat. We like point.)
- 7-8 garlic cloves
- 10-15 peppercorns
- Thyme (4-5 sprigs fresh if you’ve got it)
- 2 bay leaves
- 1/4 cup red wine vinegar
- 18 ounces beef broth
- water to cover
- 3 onions
- 5-6 carrots
- 5 potatoes
- parsnips (optional)
- 1 head cabbage, quartered
- Rinse meat and put in large dutch oven. Add minced garlic, peppercorns, thyme, bay leaves, broth, vinegar, and water to cover. Bring to boil then reduce to simmer for 40 minutes per pound of meat.
- Add carrots, parsnips and onions. Simmer 30 minutes.
- Add potatoes and cabbage. Simmer 20 minutes more.
- Serve meat sliced on top of a pile of veggies.
- OPTIONAL: heat some butter in a frying pan. Add onions and cabbage (press the water out first), sliced thinly. Sauté until tender and slightly browned.
- Serve with meat and other veggies piled on top.