St. Patrick’s Day might be a few weeks away, but if you plan on sinking your teeth into made-from-scratch corned beef on the big day, you’ll need to start thinking about it – and preparing – this weekend.
Why corned beef?
Well, not because it’s an old Irish tradition. Spendy bacon (or salt pork) was originally the meat o’ choice for the holiday dinner, but Irish immigrants in New York City switched to the more economical option at the time – corned beef.
And the corn? Well, corn has nothing to do with it. The “corn” in corned beef refers to grain-like corns of rock salt originally used in the brining and curing of the brisket.
Corned beef is likely still around today because it’s a fairly simple and flavorful dish to make. Don’t let the 10 days of prep time scare you off. The majority of the 10 days your beef will just be chillin’ in the fridge. And when it’s not, it’ll likely be simmering away on the stove, undemanding of constant attention.
We enjoy our corned beef with cabbage, of course, but find a side of hearty veggies like potatoes, turnips, parsnips, and carrots make a perfect meal. Find our recipe for Corned Beef with Vegetables in the AllSpice recipe library.