Often eaten on St. Patrick's Day, corned beef and cabbage is Irish-American in origin. The dish evolved from traditional Irish meals of smoked pork and potatoes as Irish-Americans substituted other ingredients more readi... More »

Although not all Samoans have large, muscular body types, the geographical isolation of this Polynesian group has given rise to a greater level of genetic uniformity, or homogeneity, than is to be found among mixed popul... More »

At its core, corned beef requires only a basic salt brine. However, many recipes incorporate other seasonings for a complex brine. For instance, Alton Brown's corned beef recipe utilizes a brine that includes juniper ber... More »

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Make corned beef and cabbage by placing corned beef in a pot along with water, cabbage and carrots and cooking the mixture for at least 50 minutes. Corned beef and cabbage can also be prepared in a slow cooker. More »

Make oven-baked corned beef by trimming the corned beef brisket, rinsing it with water, and placing it in a roasting pan with the fatty side up. Cook the meat for three to four hours. More »

Cook corned beef and cabbage in any slow cooker by adding corned beef, the included seasoning packet, potatoes, carrots, onion and beer to the slow cooker with enough water to cover the meat and cook on low for 10 to 12 ... More »

The difference between pastrami and corned beef is that pastrami is corned beef that's been smoked. Both corned beef and pastrami developed as ways to preserve meat in the days before refrigeration. More »