Where is corned beef from?

Answer 1

Corned beef is made from thick cuts of beef, usually from the roast cuts from the hindquarter; that is laid down in a VERY salty brine until it is "corned" or cured, anywhere from several weeks, to several months. It's a form of curing/preserving meat .

There is NO corn involved in the process. And corned beef can be made anywhere in the world. I can't believe the stupidity of the previous posters....jeeezzz....

Answer 2

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.

Answer 3

Corned beef is salted beef usually silverside and brisket.It is pumped with brine and then left to soak for a week or two.Then boiled till tender.

Answer 4

Anybody remember the Aberdeen corned beef typhoid epidemic?

Answer 5

From Ireland, it's beef brisket soaked in brine solution with peppercorns and bay leaf. Corned actually refers to the salt used to cure it.

Answer 6

Corned beef is produced in many south American countries, it is real beef, not horse as jokers try to have us believe and its production is supervised by British inspectors......

Answer 7

Ireland, apparently, according to the Food History web site below.

And yes, there's now a web site for the history of corned beef.

Will the wonders of the internet ever cease?

Edit: Gaah, now you've made me hungry. And me on a diet, and all.

Answer 8

Evil, horrible, wicked!

Its pretend beef, mixed with fat and other mulch and than packed into a horrible tin that it impossible to get into....

BAN CORNED BEEF!

SAVE THE WORLD FROM CORNED BEEF!

CORNED BEEF IS EVIL!

Answer 9

Mainly from Brazil, used to be Argentina in the 70's but the Falklands War saw an end to that.

Answer 10

It's a mixture of maize and beef all mixed up.

Much of it comes from Argentine like Fray Bentos is a famous one.

mmmmmmmmmmmmmmmmmmmmmmmm nice