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Learn to make corned beef in time for St. Patrick’s Day

We know how you got here — you want to know how to make corned beef. And so you will. But how did corned beef get here? Who thought to cure thick cuts of beef in salt and nitrates, and declare them ‘corned’?

According to Mark Kurlansky, author of Salt: A World History, the Irish began salting, spicing, and curing beef in the Middle Ages, finding that this process preserved the meat from spoilage (and particularly from the danger of C. Botulinum, the toxin-producing bacterium best known for causing Botulism…and Botox). The Irish, most likely, originally referred to this product as spiced

Source:

theweek.com

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