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Corned Beef
Beef cut:	Brisket

Corned beef refers to a particular style of brine-cured beef. The "corn" in corned beef refers to the "corns" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of corn, meaning "small hard particle, a grain, as of sand or salt." Potassium nitrate (saltpeter) is often added to the brine to help preserve the beef's pink color.

[edit] Canada and the United States

In the U.S. and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned (pre-cooked).

Cooked corned beef

In the United States, corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the famous grilled Reuben sandwich, comprised of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Corned beef hash is commonly served with eggs for breakfast.

Smoking corned beef, typically with a generally similar spice mix, produces the cold cut known as pastrami.

[edit] UK

Finely ground corned beef in a small amount of gelatin (also known as bully beef; from the French bouilli ‘boiled’) is sold in distinctive oblong-shaped tin cans.

It is commonly served sliced in a sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made.

Cuts of pickled meat known as salt beef (corned beef in the US) are available in major cities with large Jewish communities.^{[citation needed]}

[edit] Saint Patrick's Day

The consumption of corned beef is associated with Saint Patrick's Day, when many Irish Americans eat a traditional meal of corned beef and cabbage.

Corned beef was originally used as a substitute for bacon by Irish American immigrants in the late 1800s.^[1] Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors.

A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

[edit] References

[edit] External links

• The Ultimate Corned Beef and Cabbage
• Corned Beef and Food Safety

Food portal

Wikimedia Commons has media related to: Corned beef

Wikibooks Cookbook has a recipe/module on Corned beef