Corned Beef!!?

Question

In your own opinons what is corned beef made from? no this isn't a joke I really want to know peoples opinions because i know what it is supposedley to be made of.

Answer 1

Well i think if you read the packet it is normally from south america...... yes where they eat horse meat....so i have always believed and been told this is exactly what it is.

Answer 2

Corned beef is made from one of several less tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing corned beef. It can be cooked on top of the stove or in the oven, microwave or slow cooker.

Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color.

Corning is a form of curing; 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 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. Of course, these spices may vary regionally.
Any corned beef left over from a meal should be refrigerated promptly—within 2 hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days or freeze 2 to 3 months

Answer 3

If you are talking abut the stuff in a can well that's not actually corned beef. Corned beef is made by boiling a chunk of beef with spices etc and then pressing when it is cooked.

Answer 4

The Corn in Corned beef refers to the "corns" or grains of coarse salt used to cure it

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.

Corned Beef and Cabbage
For the brine:
1 cup kosher salt
1 cup brown sugar
1 1/2 tablespoons whole coriander
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons whole black peppercorns
1 1/2 tablespoons whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
1 (2 1/2 to 3 pound) brisket
3 tablespoons extra-virgin olive oil
1 onion, halved
6 carrots, coarsely chopped
1 head celery including leaves, coarsely chopped
1 head garlic, halved
3 sprigs fresh marjoram
2 bay leaves
1 small cabbage cut into 6 to 8 wedges
Herbed Root Vegetables, recipe follows



Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
Heat the oven to 300 degrees F.

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.


Herbed Root Vegetables:
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper



Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

I hope this helps.

Answer 5

It is made from beef and I think they put other ingredients in it to bulk it up!! Also it contains preservatives, salt, and sodium nitrate. The beef ,I don't think they use the good parts of the cow. I think they use off cuts, etc.

I love corned beef. I hate the layer of fat around it though. I usually scrape it away!!

Answer 6

Corned beef is made from beef, usually a beef brisket. The seasonings can vary but general they are: garlic, paprika, onion and coriander. The paprika gives the meat it's red color.

Answer 7

corned beef is raw beef that has been cured with corns of salt. This is a methos of preserving it and making it suitable to eat. Real corned beef has no other additives and is delicious!

Answer 8

They gave it as rations to the soldiers in the 1st World War and was nicknamed "bully beef" by them. It must be good stuff cos they won!

Answer 9

I don't think there's much beef in it - if any!
I would expect it was mainly fat and additives. I've yet to try a decent corned beef!

Answer 10

cooked beef,salt,sugar,and preservatives "thats all"
the term "corned"derives from the "corns" of salt traditionaly used in the curing process