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Why do we eat corned beef on St. Patrick’s Day? (video)

March 15, 2018 GMT

Why do we eat corned beef on St. Patrick’s Day? (video)

CLEVELAND, Ohio -- Quick, what comes to mind when someone says “St. Patrick’s Day”?

Green. Beer. Green beer. Corned beef.

Corned beef. That pink-hued, salt-cured slab of slow-cooked meat that inspires strong feelings of loyalty to the lovers of delicatessen. It can be shaved thin on a sandwich, or carved thick like a roast. It can be basted with mustard, brown sugar or served au natural.

But how is it made, and why is it the main dish associated with St. Patrick’s Day? It’s an Irish dish...isn’t it? It’s a question that, like many American traditions, has an indirect answer. We reveal the answer, as well as give a look behind the scenes of our city’s beloved provider of corned beef: Slyman’s Restaurant (3106 St.Clair Avenue) in our exclusive St. Patrick’s Day video.