Corned beef is a salt-cured product. Term “corn” means preservation in a salty brine and it refers to the coarse grains of salt. Traditional Irish recipe calls for pork or bacon joint that is corned. Beef wasn't eaten in Ireland back then. Cows were used only for diary products and only wealthy people could afford beef.
The Irish immigrants to America started making corned beef in 1800s, when they found out, that Jewish corned beef was very similar to their corned pork in texture. It was the time when corned beef replaced bacon and Irish began having corned beef and cabbage on St. Patrick's Day.
Corned beef developed into another product, that is sold in delis. Smoked corned beef with a spice mix produces pastrami. Today everyone can enjoy corned beef in Ireland, but it is served generally as a step towards tourists. Most Irish in Ireland do not identify this ingredient as native cuisine.Remind me with Google Calendar
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