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'''Corned beef''' is a form of [[curing]] one of the several less-tender cuts of [[beef]] like the [[brisket]], [[rump]], or [[round]].<ref>http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index</ref>  It has nothing to do with [[corn]]. The name comes from [[Anglo-Saxon]] times before [[refrigeration]]. In those days, the meat was dry-cured in coarse “corns” of [[salt]]. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, [[brine|brining]] has replaced the dry salt cure, but the name “corned beef” is still used, rather than “brined” or “[[pickl]]ed” beef. Commonly used spices that give corned beef its distinctive [[flavor]] are [[peppercorn]]s and [[bay leaf]].

'''Corned beef''' is a form of [[curing]] one of the several less-tender cuts of [[beef]] like the [[brisket]], [[rump]], or [[round]].<ref>http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index</ref>  It has nothing to do with [[corn]]. The name comes from [[Anglo-Saxon]] times before [[refrigeration]]. In those days, the meat was dry-cured in coarse “corns” of [[salt]]. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, [[brine|brining]] has replaced the dry salt cure, but the name “corned beef” is still used, rather than “brined” or “[[pickle]]d” beef. Commonly used spices that give corned beef its distinctive [[flavor]] are [[peppercorn]]s and [[bay leaf]].

==References==

==References==