St. Patrick's Day is HUGE in Buffalo and it's right around the corner.  So where do you go when you need to get your fill of corned beef and cabbage?

Why do we even eat corned beef and cabbage for St. Patrick's Day?

A lot of people think that corned beef and cabbage is an Irish thing when in fact, it's really more of an American thing.  Corned beef isn't any more Irish than a shamrock shake is.

The theory is that the tradition came from Irish immigrants who were scraping to get by.  Back then, corned beef was simply a cheaper option.  Yeah...they were just less expensive for people who still wanted to celebrate but couldn't afford a huge meal.  Instead of paying for pork and potatoes, they would pay for corned beef and cabbage.

What makes it "corned" beef?

Just a heads up that it's not actually called "corn" beef.  It's "corned" beef.  And it's actually a beef brisket (in most cases) that has been cured in a salt solution.  According to The Smithsonian Magazine, the term "corned" came from the size of the salt:

The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels.

How should it taste?

If you've never had corned beef before, it should be tender.  It has a bit of a salty flavor, but the salt shouldn't be overwhelming.  Pair it with some cabbage, some carrots and some potatoes and you've got a perfect meal.

So where do you go to get the best of the best in Buffalo?

I asked for your suggestions and these are the places that you suggested to me.  Here's the list of the best places for corned beef in Buffalo:

Best Places For Corned Beef & Cabbage Lovers In WNY

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