Why Corned Beef Is So Popular in Indiana on St. Patrick’s Day

Corned beef is a St. Patrick's Day staple, but why? Also, what exactly is it, and how is it cooked? Let’s explore.

I've had corned beef only a few times in my life and have tried to cook it just once. It's certainly not my personal favorite cut of meat to prepare, but it's one I don't mind making out of tradition and respect for Irish culture. This dish dates back hundreds of years, making it a fun way to get into the St. Patrick's Day spirit. If you've never made it before or have no idea what it is, you've come to the right place.

What Is Corned Beef?

Corned beef is typically made from beef brisket, a tough cut of meat that requires a lengthy cook time to achieve maximum tenderness. The beef is cured with a salt brine, which imparts the signature salty flavor, added tenderness, and pink hue. Typical seasonings applied before cooking include peppercorns, mustard seeds, coriander, and garlic.

Where Did Corned Beef Get Its Name?

If you think corned beef has something to do with the stalks of corn that grow in our Indiana fields, it may be time to set the record straight. According to Delish, this St. Patrick's Day staple is essentially "pickled beef," and the term "corned beef" was reportedly coined in the 17th century by the English. The term corned refers to the brining process in which grains or corns of salt are used.

Get our free mobile app

Why Do We Eat Corned Beef on St. Patrick's Day?

While corned beef is a traditional Irish dish, the act of indulging in a slice or two on St. Patrick's Day is actually a largely American tradition. In 19th-century Ireland, beef was considered a luxury, so cured pork was their main source of protein. However, when the Irish immigrated to North America, they found beef to be cheaper than pork, and thus corned beef was born. It's typically paired with cabbage because that was another cheap source of nutrition in those days.

How Do I Cook Corned Beef?

Now that you know what corned beef is, why not try it out this St. Patrick's Day? You have the option of buying an already brined brisket flat or point (the point has more fat) from the store with the seasonings, or you can brine a whole brisket yourself. If you choose to do the latter, Simply Recipes has an easy-to-follow recipe you may want to consider.

1. Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
2. Marinate a beef brisket in the brine, for 5 to 7 days.
3. Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.

Corned beef should be cooked to a minimum internal temperature of 145 degrees Fahrenheit. However, if you cook it longer, it will be significantly more tender. My personal recommendation is to keep your corned beef on the heat until it reaches an internal temperature of 190-200 degrees Fahrenheit, similar to a slow-smoked Texas-style barbecue brisket.