ingredient information
Corned Beef
Beef as "beef cured or pickled in brine." Brine is salt water. Corned beef is traditionally served on Easter Sunday in Ireland -- the beef was salted through the winter to preserve it over Lent. It's also served on St. Patrick's Day! According to the Food Safety and Inspection Service of our very own Department of Agriculture, "The name "Corned" 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