Tuesday's Cupful: Corned Beef

A cured meat associated with the Irish
Do you remember the first time you tried corned beef? We're not talking about the canned kind. The beef brisket must be brine cured with “corns” (large kernels) of salt. This method of pickling, storing, and preserving beef predates refrigeration. Ireland produced and exported the most corned beef until the early 1800s. Corned beef was popular among Jewish and Irish immigrants in the United States-- especially in NYC. They bought corned beef and hot corned beef sandwiches (such as the Rueben) in specialty shops, the original delicatessens. Corned beef is still considered a mainstay of Irish cuisine. Look for corned beef brisket around St. Patrick’s Day.