I’m making corned beef and cabbage for lunch. I also tossed several carrots into the mix. How does that sound for healthy? NO, I don’t worry about salt. My Doc told me my sodium level was low. Now if he would tell me my sugar level was lower, that would be good.
The “corned” in corn beef comes from he hard grainy salt used to cure the beef. The British once called anything hard and grainy “corn.” The proper name for our Indian corn was Maize. The Europeans fed corn grain to their horses.
Did you know there are many varieties of corn? Horse corn is yellow, tough and has large kernels. The corn or maize humans like is sweet, tender and has small kernels.
Speaking of horses, On Cook’s County yesterday, I learned that horse-radish comes from the horses people once used to trample the radish root which is hard and stringy. This apparently softened the horse-radish enough for human consumption. I love horse-radish on beef tenderloin, but the corned beef we are having is not beef tenderloin. Horse radish foliage to the left and horse-radish roots right.