Corned Beef
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Animals, Birds and Meat
Corned Beef
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Corned beef is beef cured or pickled in brine. Brine is salt water. Corned beef is traditionally served on Easter Sunday in Ireland--the beef was salted through the winter to preserve it over Lent. It's also served on St. Patrick's Day.
Where does the word 'corned' come from? According to the Food Safety and Inspection Service of the U.S. Department of Agriculture, '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.'
Corned beef is made by first preparing brine: mix water, kosher salt, prague powder, and powdered dextrose. Next, soak the brisket (i.e. the ribs and meat from the chest of the cow) in the brine for about four days. Voila, corned beef!
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