No Corn in Corned Beef

Although the rock salt used to cure the beef looked like corn, that’s not how corned beef got its name. The form of curing beef using salt is called corning and that is how Corned Beef was born. Interestingly, Corned Beef & Cabbage is derived from the Irish dish of Bacon and Cabbage, and along the storied way it’s become an American favorite that we’ve all come to associate with St. Patrick’s Day!

Corned beef is a brisket cut from the cow’s breast area. The brisket is then cut into two parts, the point or flats of beef. The flat cut is thinner and leaner. It contains very little fat and can be tough if not cooked correctly. The point cut is thicker and fattier. Slow roast to create a flavorful piece of meat that shreds easily and is great for sandwiches.

Fun Fact: Corned Beef was the entrée at President Abraham Lincoln’s inaugural dinner in 1861.

Don’t forget to check out our own recipe for Corned Beef & Cabbage!