At least once a year people gather to enjoy a dish that is widely associated with Irish culture. Corned beef is a meat that is customarily served alongside potatoes and cabbage. Many people understand the "beef"part of the corned beef name, but do not understand the "corned"part.
Corning refers to pickling meat in brine. Brines, which are composed of salt water, were often used to preserve meats when refrigeration was not available.
According to the Department of Agriculture, the word "corn"comes from Anglo-Saxon times when meat was dry-cured in coarse "corns" of salt. Pellets of salt were rubbed into the meat to preserve it.
Corned beef brines today contain more than just salt. They may have different spices and flavorings to add to the taste of the meat.
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