Entrees » Corned Beef & Cabbage
The name "corned" beef comes from the size of a piece of salt (as big as a kernel of corn!) used hundreds of years ago as a preservative. Chef Matthew Richey shares this fact and many others while offering a fascinating history of corned beef & cabbage. He then demonstrates his techniques for this mouth-watering and good-for-the-soul dish with a traditional parsley sauce.