Here, Irish-Americans and a lot of folks who want to be Irish for a day, eat it on St Patrick's Day. The name comes from Anglo Saxon times. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Spices, however, vary regionally.
Corned beef requires long, moist cooking on top of the stove, in the oven, microwave or slow cooker.
Cook until the internal temperature has reached at least 160 degrees F. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color. Allow the brisket to stand for about 10 minutes after removing from heat.