Why Is It Called “Corned” Beef?

Corned beef and cabbage is associated with Ireland and St. Patrick’s Day as much as shamrocks, leprechauns, potatoes and the color green.  But why is it called “corned” beef?  It all has to do with the way it was prepared as far back as the 1600′s.

“Corned” is the process of preserving meat by putting it in a large container and covering it with rock salt.  The kernels of salt were known as “corns of salt”.

The Irish were the biggest exporters of canned corned beef all over the world thru the early 1800's.  It was the main export of Cork, Ireland.  It was served to British soldiers during the Napoleonic wars.

There are all kinds of recipes for preparing corned beef.  It's usually served with cabbage, carrots and potatoes.

From wings to beef on weck to pizza and even corned beef and cabbage, everyone has an opinion on where you can find the best.  Last week Clay Moden gave his opinion on Western New York's best corned beef and cabbage.