where's the corn in corned beef?

Answer 1

That term applies to the cattle that was

fed with Corn.

Answer 2

Really the term is from the old English as corning ment to preserve with salt and let the blood and fluids drain, so the meat would dry and last for months in limited to no refrigeration, I was a chef in Canada for 20 yrs and have made corned beef and pastrami from scratch, it the West Indies they have a product called "Corned Mutton", similar tot the canned corned beef we have here in North America.

In the Eastern part of Canada in the province of Newfoundland, these kind of meats are still made, Salt Beef and the preserve spare ribs in a brine similar to corned beef, you boil them with salt beef and veg for a Jiggs Dinner, and don'r forget the Figgy Duff.

Answer 3

Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times. 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 brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf.

Answer 4

I think the name comes from the use of salt to brine the beef. Corn originally meant any grain, and is meant as grains of salt

Answer 5

the marinating of the beef is refered to as "corning" which leads to corned beef.

Answer 6

Corned is a curing/preserving method

Answer 7

lol.
I mean, you ARE kidding, right?