Saint Patricks Day is around the corner, so it’s officially Corned Beef and Cabbage season! While I may not necessarily celebrate the holiday, I do celebrate its signature dish and the fact that it has history that’s connected to both the Irish and Jewish communities in America. Many people think the dish is Irish, but it’s really an *American* Irish recipe. Of course, the full historical details are online, but my personal favorite part of the story is how Irish and Jewish immigrants (the largest immigrant groups in NYC at the turn of the century) bonded because they lived in the same neighborhoods. One of those ways was the Irish buying brisket from kosher butchers to make corned beef! The cabbage is another classic Irish vegetable, and would’ve been both cheap and easy to find during that time. The corned beef is lean but juicy, packed with flavor from the corning process, and the cabbage is the perfect vegetable vehicle to soak up all the flavors from the beef. Carrots and potatoes are added to the braise for even more flavor, and there you have it: a mini history lesson, a story of Jewish and Irish friendship, and a delicious recipe, all in one post!