S t. Patrick’s Day has slipped by again without corned beef and cabbage being on the menu at Stately Willard Manor 2.0. Not that I would have requested it but the CEO and I were discussing the dish.
Corned beef is salt-cured beef brisket. It can be dry-cured with “corns,” or large grains of salt, which is how it got its name, but it can also be cured in a salty brine. Originally, before ...
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