Corned beef, a March tradition
For many, it wouldn't be St. Patrick's Day without the unmistakable salty-sweet flavor of corned beef.
Our corned beef is fit for a hearty meal. Savor the tradition, then enjoy the leftovers in sandwiches. Click here for a classic braised recipe from PCC Chef Lynne Vea.
Hempler's, based in Ferndale, Wash., supplies PCC with corned beef that is free of preservatives, antibiotics and synthetic nitrates.
The history behind the name
What does "corned" refer to in corned beef? To "corn" something is to preserve it in a salty brine. The large grains of salt used for curing are called "corns" and the process was essential for storing meat when refrigeration was not available.
While it's true that most Irish celebrated with a special meal at the end of Lent, they typically paired bacon with their cabbage, as it was more accessible.
While some corned beef likely made its way onto the average Irish table, many historians believe the traditional corned beef and cabbage meal was adopted by Irish immigrants living in New York at the beginning of the 20th century, making it more American than Irish.