Corned Beef

Corned beef is beef that has been cured in salt, usually with spices, and is commonly made from brisket.

Corned beef is beef that has been cured in salt, usually with spices, and is commonly made from brisket. The name comes from the large grains of salt once used in the curing process, referred to as “corns.” In North America, the term often refers to brisket cured in brine, while in some Commonwealth usage “salt beef” is more common for the fresh cured meat.

Definition

Corned beef is a salt-cured beef product, usually made from brisket and sometimes seasoned with spices. It is sold both as uncooked cured meat and, in some countries, as a canned ready-to-eat product.

Name and origin

The word “corned” comes from older English usage for small grains or particles, referring to the coarse salt used in curing. The name has no connection to corn as the vegetable.

Regional usage

Usage varies by country. In North American English, corned beef usually means cured brisket, while in British and some Commonwealth usage “salt beef” is often used for fresh cured meat and “corned beef” may refer to canned beef.

Culinary uses

Corned beef is commonly boiled, simmered, or sliced for sandwiches. It is widely associated with deli cuisine and with traditional meals served on Saint Patrick’s Day in some countries.