Corned beef on rye. Come and get it!

     I want to rehash(pun intended) the history of corned beef. It is traditionally eaten on St. Patrick's Day in the U.S. and is associated with the Irish. It gets its name from the process of curing meat with salt or corning. This was done to preserve the meat so that it be eaten at a later date.

      The Irish in Ireland did not usually eat beef as it was too expensive. They traditionally ate boiled bacon and cabbage. When the Great Potato Famine forced many to leave for the United States, they found that corned beef was less expensive and easy to get on this side of the pond. It then replaced bacon in their boiled meal with cabbage and potatoes and so a new tradition was born.