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In anticipation of St. Patrick’s Day, I started experimenting traditional Irish meals. I’ve always been curious about what exactly is corned beef and learned the term “corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” to preserve the meat. The Irish were the biggest exporters of Corned Beef until 1825.  According to Livestrong, a cooked standard serving of corned beef, weighing 3 oz., has 80 mg of cholesterol and a whopping 15 g of protein. If you want a healthier cut with lower levels of fat and sodium, ask for an extra-lean corned beef cut. When ordering from a butcher, the top layer of fat should be fully trimmed off the brisket. Be sure to cut away the visible fat both before a...