What is cornedbeef?

Answer 1

Corned beef is beef that is first pickled in brine and then cooked by simmering. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.

The name corned beef is due to a coarse salt used in the pickling process. Corn originally meant grain, as in a small particle of something, and referred to the corns of salt

In the United States and Canada

In the United States, corned beef is often purchased at delicatessens. Perhaps the most famous sandwich made with it is the Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread and then grilled on a flat griddle or cast iron pan. It is served hot. The Reuben was first developed in Omaha, Nebraska at the Blackstone Hotel. In certain regions, such as in Philadelphia, the Corned Beef Special is a popular offering. It is served cold. It is made by first steaming the corned beef and topping it with cole slaw, and then placing both between rye bread that is coated with Russian dressing. The Corned Beef Special was first developed by Charles Weber at R&W Deli in Philadelphia in 1957.

It is also associated with Saint Patrick's Day when Irish Americans eat a traditional meal of corned beef and cabbage. According to the History Channel [1], while cabbage has long been a traditional food item for the Irish, corned beef serving as a substitute for Irish bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon (similar to Canadian bacon), and learned about this cheaper alternative to bacon from their Jewish neighbors. It is worth noting that this is slightly inaccurate as it suggests a universal change of tradition; to be more specific, this applies only to the tradition of Irish Americans. Most native Irish people would be surprised and amused (or possibly appalled) at the suggestion that corned beef and cabbage is a traditional Irish meal.

The Saint Patrick's Day tradition has been cause of some controversy among American Catholic dioceses in 2000 and 2006, when the holiday fell on a Friday during Lent. Lenten custom dictates that no meat be consumed on Fridays during Lent. Controversy has arisen because some bishops have granted dispensations to their dioceses for eating corned beef on St Patrick's Day. [2]

Corned beef hash is commonly served as a breakfast food with eggs and hash browns.

Smoking corned beef, usually with the addition of extra spices such as black pepper, produces a cold cut known as pastrami, or, in Canada, smoked meat.

In the United Kingdom

In the United Kingdom corned beef is commonly found in the canned form, and when served "loose" at a counter is sliced from canned meat. It is usually regarded as a "cheap" foodstuff. Most of it is sourced from Brazil and Argentina. It is common in the United States in this form, as well. In the British Army and Royal Navy it has been a staple component of rations since before World War I, and is known as bully-beef. American style corned beef is also available in the United Kingdom from Jewish delicatessens. It is known as salt beef.

In Denmark

In Denmark corned beef is alternatively known as either saltkød (lit. "cured meat") or sprængt oksebryst (lit. "lightly salted beef brisket"). Traditional uses of the two are distinctive. Saltkød is used as a cold cut (pålæg), and figures prominently in the famous Danish open sandwich, smørrebrød, called Dyrlægens natmad (lit, "Veterinarian's midnight snack")— On a piece of dark rye bread, a layer of liver paté (leverpostej) is topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and cress. Sprængt oksebryst, on the other hand, is often served warm, as well as cold. It is traditionally served warm with boiled potatoes, horseradish sauce and pickles, a mixture of chopped, pickled vegetables (cauliflower, carrots, onion) in a yellow gelatinous sauce.

In the Philippines

Canned corned beef imported from the United States is considered a luxury by the Filipinos and is a staple of their pantries. Usually the corned beef is transported to the Philippines through balikbayan boxes. There are also local brands. The most common way to cook corned beef in the Philippines is to saute it with onions and diced potatoes. It can also be cooked as a soup, with chopped cabbage, or used as an ingredient in torta (omelet) or in Filipino spaghetti. It is normal for an entire family to share one can of corned beef for a special occasion. Cheap local corned beefs have TVP (texturized vegetable protein) added.

hope it can help u

Answer 2

Corned Beef

Definition: Beef (usually brisket, but also round) cured in a seasoned brine. Sometimes the brine is pumped through the arterial system. The term "corned" beef comes from the English use of the word "corn," meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic.

Answer 3

Wonderful! It is an experience to make your own . It is a combination of a beef roast marinated in spices and vinegar. You can improvise and come up with a very interesting meat. It takes some time to make it, but it can hold in the frig for up to a week, so if you have a change in plans, it can wait a day or two before cooking. Of course, you could buy some already "corned" if you aren't into cooking.

Answer 4

It's a cut of beef aged in Salt, sugar, saltpeter, and water for 5-10 days. This breaks down the tough cut, often a beef brisket.

Then it's cooked slowly in fresh water until it's tender, on St. Pat's day with cabbage and potatoes added to the water.

It has nothing to do with "corn." I believe the original word was something like "kerned", which referred to the breaking down process.

Hope this helps.

Answer 5

Ha. Funny you ask. I was just wondering the same thing the other day when I cooked it with cabbage, so I had to look it up. Here it is...

Corned beef is beef that is first pickled in brine and then cooked by simmering. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.

The name corned beef is due to a coarse salt used in the pickling process. Corn originally meant grain, as in a small particle of something, and referred to the corns of salt.

Now we know.

Answer 6

Cornedbeef is some meat in a can, originally made in Argentina, by Armour and Swift, English frigorifics in XX century.
Salute!
Horacio

Answer 7

Corned beef is beef that is first pickled in brine and then cooked by simmering. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.

Answer 8

A blended beef with lots of fat and cholestrol. stay away from such food.

Answer 9

im having 'lobbies' for my tea 2nite !!! thats hot pot but cornedbeef instead of steak mmmmmmmmmm

Answer 10

it is what you have on saint Patrick's day, also it makes good Ruben sandwiches!