Originally posted on CBS Los Angeles:
Ask any authentic Irishman and and he’ll tell you corned beef and cabbage was not a common meal in Ireland; it was actually bacon. So how did corned beef and cabbage become such a staple of the holiday? Allegedly, New York taverns offered the dish as a “free lunch” to Irish construction workers during the early 1900s as a ploy to keep them drinking. Well, it worked and corned beef and cabbage quickly became known as an “Irish” meal. Who cares if technically it isn’t Irish? It’s pretty darn tasty. And if you’re looking for some on St. Patrick’s Day it won’t be hard to find, but here are some places that do it best.
[cbs-foursquare business="Canter’s Deli" address="419 N. Fairfax Ave." address2="" city="Los Angeles " state="CA" zipcode="90036" phone="(323) 651-2030" url="http://www.cantersdeli.com"]
Hours: 24 hours a day, 7 days a week
It may not be an Irish establishment, but this…
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