What a weird article! Corned Beef and Cabbage, as eaten on St Patrick's Day, is canned. Jamaican Corned Beef and Cabbage is canned, so it's (a) not exclusively Irish, nor (b) made with Salt Beef.
I made the American style once, brisket in pink salt with bay and peppercorns. It was okay. I can't say I'd be bothered again.
https://www.nytimes.com/2017/03/06/dining/corned-beef-recipe.htmlCorned beef takes its name from the salt that was originally used to brine it, the crystals so large they resembled kernels of corn. Curing and packing plants in Ireland used that salt in the 19th century to cure slabs of beef that went into barrels, later cans, and onto ships to feed, among others, British colonists, troops, slaves and laborers across the globe. Eventually someone in Boston or the Bahamas fished out a cut of beef neck or a brisket and boiled it into submission with a head of cabbage, and that was dinner.
I'm Irish and agree with 99% of what you said apart from the beef thing.That's the fellow ...
Hehe! Of course there are all manner of stories of cans of Bully Beef in backpacks stopping bullets.
The original article does err on the side of it being an Americanism. Granted Irish-American. From the Irish I know, they'd have pork or lamb before beef. In fact, from that article: "The Modern Dish Is Based on Bacon and Cabbage - Corned beef and cabbage is a result of the Irish dish bacon and cabbage. The people in Ireland didn’t often eat beef during times of need, eating bacon joint instead. But when the Irish came to America, they learned from their Jewish neighbors about corned beef, which was cheaper and easier to find." ... Judeo-Irish-American, then.
The brined version (the original "Corned Beef"), has practically no cultural reference in English or Irish cuisine.
Once canned though, I guess it was in an easy form for ration packs and what with the British Army being pretty much all over the world, the dreaded canned stuff spread worldwide. I do like the canned stuff, mind. Roughly a third is eaten as Chef's Privilege before it can hit the pan when I make a Corned Beef Hash.
Digging around my cupboards in the hope of finding a can for tea tonight, alas none (although I do have a can of Spam) but I did find some pink salt for brining. I'm going to make some of the American-style again. I do recall leftovers were pretty good in pitta with a crap load of chilli sauce. Swing by the Butcher's for brisket tomorrow ...