Corned Beef

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Corned Beef

Corned Beef (/ˈkɔːrnd ˈbiːf/), also known as salt beef in some regions, is a popular dish in many cultures worldwide. The term "corned" comes from the usage of large-grained rock salt, also known as "corns" in the preservation process.

Etymology

The term "corned beef" can be traced back to the 17th century. The word "corn" comes from the Old English term for grain, which was used to describe the coarse salts used to cure the meat. The term "beef" is derived from the Old French "boef", both meaning "ox" or "cow".

Preparation

Corned beef is typically made from brisket, a cut of beef from the lower chest of a cow. The meat is cured using a brine made from water, salt, and various seasonings. This process can take up to a week. After curing, the meat is slowly cooked until it becomes tender.

Variations

Different regions have their own variations of corned beef. In the United States, it is often served with cabbage on Saint Patrick's Day. In the United Kingdom, corned beef is typically canned and used in sandwiches or corned beef hash.

Related Terms

  • Brisket: A cut of beef from a cow's lower chest.
  • Curing (food preservation): A method of preserving food by adding salt, nitrates, nitrites, or sugar.
  • Brine: A high-concentration solution of salt in water.
  • Corned beef hash: A dish made from chopped corned beef, potatoes, and onions.

External links

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