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Corned beef, a term derived from the large grains, or "corns," of salt used to preserve it, has origins that spark curiosity. The references to the dish date back as far as the 1100 AD, notably featuring in a poem titled The Vision of Mac Con Glinne. In this poem, corned beef was described as "tender," paired with honey and English salt, hinting at its preparation methods. While we lack detailed recipes from early Medieval Ireland, this poem gives us a launching point for imagining how this staple could be recreated today, blending historical techniques with contemporary ingredients.