Difference between revisions of "Corned Beef"
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| − | '''Corned beef''' is a form of | + | '''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]] has replaced the dry salt, 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 peppercorns and bay leaf. Corned beef is common in the cuisines of [[Irish]], [[Jewish]], and [[Eastern Europe]]an communities in both the [[United States]] and their original home countries. |
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[[Category:Meat]] | [[Category:Meat]] | ||
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Latest revision as of 19:41, January 6, 2020
Corned beef is a form of curing one of the several less-tender cuts of beef like the brisket, rump, or round.[1] 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 âcornsâ 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 has replaced the dry salt, but the name âcorned beefâ is still used, rather than âbrinedâ or âpickledâ beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Corned beef is common in the cuisines of Irish, Jewish, and Eastern European communities in both the United States and their original home countries.