DYK: Corned Beef

DYK: Corned Beef

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

corned beefFor today’s DYK fun food facts we will look at Corned Beef.

The Facts:The term “Corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were refered to as “corns of salt” This preserved the meat. The term Corned has been in the Oxford English Dictionary as early as 888 AD.

  • Abraham Lincoln’s innagural dinner was corned beef and cabbage.
  • Corned beef is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture.
  • Today, corned beef is brined with salt water.
  • The fresh cuts of corned beef you find at the grocery store are usually the brisket cuts.
  • Corned beef hash is a mixture of corned beef, potatoes, and onions all chopped up together and cooked on the stove.
Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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