St Patrick’s Day Corned Beef Special
Posted on Wednesday, March 10th, 2010
St Patrick’s Day Corned Beef Special
You don’t have to be Irish to enjoy this aromatic, fork-tender, slow-cooked roast which is delightfully easy to prepare. The term “corned beef” comes from a time in the English language when grains were commonly referred to as “corns”, including grains of coarse salt, thus the name for this salt-cured beef dish. Corned beef is made by brining a beef cut, commonly brisket, in a salty solution with a combination of sweet and savory spices. The artisan-style brining process takes about three weeks. Although corned beef and cabbage is not considered to be a traditional Irish dish (rather something that was popularized after the colonization of America), it is a favorite celebration meal on St. Patrick’s Day in the U.S. Sunnyside Farms Market is featuring a house-made corned beef, which will be ready on Saturday, March 13, $7.99/#.
See easy corned beef & cabbage recipe
