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Beef, usually brisket, preserved by salting then cooking in a tin. It's so called because the grains of salt used are called 'corns'. Until the 19th century, pork was corned, as well as beef.
Although it has long been popular in England, in Ireland, it can be included among their national dishes - often being served for Christmas, Easter and St. Patrick's Day. It's traditionally combined with cabbage.
Indeed, before Brazil and Uruguay virtually cornered the world market, the city of Cork exported large amounts of 'cured' beef around the world. During the Napoleonic wars, the British army was largely supplied with corned beef, which was cured in Cork. See in our recipe-section, for Corned-Beef-Hash.