Corned Beef and Cabbage seems to go hand in hand with St. Patrick’s Day.  However, “corned” beef really has nothing to do with “corn.” According to kitchenproject.com, “the term ‘Corned’ comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as ‘corns of salt.’”

The website says  the Irish were the number one exporters of the dish until 1825. The area of Cork, Ireland was one of the leading distributors.  The salted meat could last much longer, and was even used in the Napoleonic wars by the British army.

Since then, new and better recipes have replaced the canned corned beef of the 1800’s. 

We want to know your favorite Corned Beef and Cabbage recipes! Leave them below in the comment section!