Let’s recap, because I know you’re hungry. Corned beef comes from the brisket. That’s the front chest muscle of a cow. It’s tough, cheap, and absolutely perfect for a long, salty bath and a gentle simmer.
Next time you unwrap that glistening, pink slab? Give a little nod to the poor cow’s hard-working pectoral muscle. Thank it for its service. Then, pile it high on rye bread with mustard and Swiss cheese.
You’re welcome. Now, go eat some actual corned beef. (And maybe skip the imaginary corn-fed ear situation.)
