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cooking good in greene |
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  Corned
Beef for
St. Patrick's Day |
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Courtesy of Kentucky Beef Council
St. Patrick’s
Day means lots of green and good times.
But we can’t
forget the food that makes the occasion so enjoyable
–
especially corned beef.
Our tradition of eating corned beef probably began in the late 19th
century with Irish immigrants to Canada and America who found that
brined or pickled beef was more accessible and less expensive than the
Irish bacon that was typically served in Ireland for St. Patrick’s
Day.
Try this Irish tradition this St. Patty's Day!
History:
Some stories say that corned beef and cabbage was a traditional dish
served for Easter Sunday dinner in rural Ireland. Since there was no
refrigeration at that time, the beef was cured in a salted solution to
preserve it. Today it is a nostalgic reminder of the Irish heritage.
Curing:
Corned beef actually has nothing to do with corn. The word corn was once
used to refer to the large pieces of coarse salt that were used for
curing meat before refrigeration. The salt pieces could be as large as a
kernel of corn. They were rubbed into the beef for preservation. Today
we use a brine solution – which is a salt water mixture, but we’ve kept
the traditional name of “corned beef.”
Don’t let cooking a corned beef brisket scare you. It’s simple and does
not require culinary expertise. You can find corned beef briskets,
already cured and ready-to-cook packaged in your meat department; some
packages even contain the traditional and flavorful boiling spices.
Try these corned beef recipes
Courtesy of Kentucky Beef Council
Cooking Good
in Greene Main Index
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