Recipe

History Of Corned Beef Recipe

Add Step-by-Step Photos	Sunny / All my dishes 3 months, 4 weeks ago I was looking for a new corned beef recipe for the upcoming holidays and found this. I thought it was interesting and wanted to share. Servings:6	Sunny
	corned beef easter irish st pats day tasty

Does this look good? Yeah! / Nope

Recent Gawkers

mbalmr

plot_thi

trishess

raelene1

athena2k

birgitta

httpmom

samjo

soprano

whuebl

grandmac

flavors

Ingredients

The History and Irish Tradition of Corned Beef

Directions

According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time was salted or brined during the winter to preserve it, It was then eaten after the long, meatless Lenten fast.

However other Irish people feel that Corned Beef and cabbage is about as Irish as Spaghetti and meatballs. That beef was a real delicacy usually served only to the kings.

According to Bridgett Haggerty of the website Irish Cultres and Customs she says that their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.

Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

mellybelly 3 months, 4 weeks ago said:
Interesting post. Do you happen to have a good corned beef recipe? I am looking for one.

pat2me 3 months, 4 weeks ago said:
Very interesting Sunny! We love corned Beef and cabbage, being of Irish American. Really glad I'm able to buy a low sodium version now though!

desertgal 3 months, 4 weeks ago said:
Great post did you find a good corned beef reicpe?

thegoldminer 3 months, 4 weeks ago said:
I boil mine, add about 20-30 whole cloves and about 6-8 bay leaves along with the packet of seasonings include with the "corn" beef. Good stuff, good post. JJ

robertg 3 months, 4 weeks ago said:
I corn mine, myself.To me the store brands lack the true flavor because their injected with the pickling solution and not truly corned. For some reason they don't use garlic,and to me this is a MUST to get a flavorable beef.
I ran across part of what you pasted also. Very interesting.Thanks for posting...Bpb