Corned beef gets its name from the large "corns" or grains of salt that were originally used to cure and preserve the meat, not from the vegetable corn.

Etymology and Historical Background

The word "corn" in Old English was used to describe any small hard particle, and in this context, referred specifically to the chunky salt crystals required for processing beef. The practice of using these salt "corns" to preserve beef dates back several centuries, and the term "corned beef" became popular as a result.

Origin of the Method

The method of corning meats (including pork and fish) originated as an efficient way to preserve food by salting with large grains of rock salt. When Ireland began exporting salted beef during the 17th century, this preservation technique was adopted widely, especially by British and Irish cultures where the term "corned" was a reference to the salt, not to maize or any specific grain.

Modern Usage

While the term originally involved using rock salt about the size of corn kernels, most modern corned beef is now brined in saltwater, but the name has persisted as a linguistic remnant from earlier culinary practices. The dish has become associated with Irish-American cuisine, particularly on St. Patrick’s Day in the United States, although traditionally, pork was more commonly consumed in Ireland itself.

In summary, "corned beef" refers to the preparation and preservation method using salt grains called "corns," reflecting older uses of the word "corn" to mean a granular particle, not the vegetable.