A little late today...had some internet connection issues. But this one should come as no surprise.
NATIONAL CORNED BEEF AND CABBAGE DAY
On March 17th National Corned Beef and Cabbage Day coincides with St. Patrick’s Day in the United States.
To “corn” something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing).
Corned beef is a salt-cured beef product. Traditional Irish Corned Beef and Cabbage recipes used salt pork or a bacon joint instead of corned beef. However, sometime in the mid-1800s when the Irish immigrated to America, they found Jewish corned beef very similar in texture to the bacon joint (pork). As a result, they used corned beef as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after, Irish-Americans began having Corned Beef and Cabbage on St. Patrick’s Day.
Corned beef and cabbage remains a popular food in many areas of the United States.
I think I've only had corned beef one time and I liked it. Not sure why I only ate it once...Any corned beef lovers out there ?
