What is National Corned Beef And Cabbage Day?
National Corned Beef and Cabbage Day in the United States coincides with St. Patrick's Day on March 17th.
To "corn" something is simply to keep it in a salty brine (the term corn refers to the coarse grains of salt used for curing).
Corned beef is a salt-cured beef product. Rather than corned beef, Traditional Irish Corned Beef and Cabbage dishes used salt pork or a bacon joint instead of corned beef. However, they discovered Jewish corned beef very similar in texture to the bacon joint in the mid-1900s, when the Irish immigrated to America (pork). They also used corned beef as a substitute for the bacon when making corned beef and cabbage dishes as a result. On St. Patrick's Day, Irish-Americans began to have Corned Beef and Cabbage shortly after.
Corned beef and cabbage is a common dish in several areas of the United States.
