"Corned" means brined — the word originated thanks to the size of the salt crystals — and though the method was originally used as a preservative, the corned beef roast has become the epicure's essential for everything from deli sandwiches and New England boiled dinners to the blue-plate special diner hash, Filipino tortas and the classic St. Patrick's Day feast. This roast arrives already brined and ready to simmer in a slow-cooked simmer alongside cabbage and potatoes.