This may sound idiotic but is American corned beef the same as our British tinned stuff?

Answer 1

There are 2 varieties of corned beef.

There is the corned beef that we use with recipes such as Corned beef hash and or corned beef and cabbage or even cornbeef patties with onions and peppers etc...

There is also beef brisket which is vastly popular during the summer months for bbq.

The canned stuff is usually a hash or a corned beef similar to that in the cabbage dish.

It is not a particularly popular canned meat in U.S. compared to Tunas, Salmons, and Chicken.

Answer 2

The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. In Britain, corned beef is usually bought at the delicatessen, or may be in chilled packs or can be found in trapezoid cans, imported from South America. American corned beef is similar to Canadian smoked meat.

Answer 3

It is not the same. It may look the same smell the same and even taste very much similar, but the ingredients are usually slightly different in order to comply with American laws. For that reason "only" the proper British Corned beef tastes like it should!

Answer 4

there may be several meat processing plants in every state ,or cities, and regional variations in recipes from each plant
But I have never seen one 'tinned' (canned) all are in plastic, plain meat and with all the spices.

America only had one incident with British tea.
Starbucks is to blame for any problem today.$$$$
:~)♥

PS come ON folks ,,, America (USA) and Canada make up North America
Argentina is in South America and is Spanish.

Answer 5

The British tinned stuff comes from Argentina, so yes, it is American.

Answer 6

yes, and it probably came out of the same factory!
then shipped to different companies, repacks them and sells them to the local market.

The Philippine local corned beef is different. from us and uk one

Answer 7

no its not at all like it...but you can do it there in the uk with a recipe ,,try a very small one first to see if its to your liking one sandwich that we like is the ruben its very good ill send you the recipe and you can try it out...


BEEF FOR CORNING
2 lb Coarse salt
1/2 c Sugar
4 ea Bay leaves
1 ts Saltpeter
1 ea Thyme, fresh sprig
1 oz Pickling spice, tied in cheesecloth
5 lb Beef brisket

INGREDIENTS FOR COOKING
3 lg Onions, one spiked with cloves, the others sliced
or quartered
1 ts Black peppercorns
1 lb Carrots, medium chopped
2 md White turnips, chopped
5 ea Cloves
1 lb Leeks, chopped
1 ea Celery stalk, chopped

** you may substitute an already corned brisket if
you wish (but I dont)

Corning your beef:
Put salt, sugar, and saltpeter into a large saucepan
with pickling spices
tied in cheesecloth. Add bay leaves, thyme and 4
1/2 qts water. Heat
gently until sugar and salt have dissolved. Bring
to a boil, then pour
into bowl and cool.
Add the meat to the bowl, making sure that salt solution
covers it. Cover
with clean dish-towel and leave to soak in cold place
2 weeks. Turn the
meat occasionally.

To Cook:
Remove the meat from the brine and wash under cold
water. put into a
large saucepan with the clove spiked onion. Add the
celery and
peppercorns to the pan. Cover with cold water and
bring to a boil slowly.
Skim, reduce heat, cover and simmer for 2 1/2 hours.
Add vegetables to the pan, bring back to a boil, reduce
heat and simmer
for 30 minutes. Strain the liquid and use as a sauce
over the meat and
vegetables.


Ruben Sandwich
Makes 4 servings
Prep Time: 20 min.

Ingredients

8 - slices dark rye bread
16 - teaspoons Russian or Thousand Island dressing
8 - ounces corned beef
4 - ounces Sauerkraut, well drained
4 - ounces Swiss cheese (1 or 2 slices each sandwich)

4 - pats butter
Directions

Spread the dressing on each bread slice.
On one slice, place the corned beef, then the sauerkraut, and then the cheese.
Place the second slice on the top with the dressing side down.
Butter the top of the sandwich and place buttered side down on a preheated griddle.
Now butter the other side of the sandwich, which is the top side.
Heat the sandwich until bread is golden brown.
Turn once and allow the other side to become golden brown.
Cut the sandwich in half and serve.



or this one

Irish Boiled Dinner (Corned Beef)SUBMITTED BY: Ann Hester

"Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house."

Original recipe yield:
6 servings

PREP TIME 1 Hr
COOK TIME 5 Hrs
READY IN 6 Hrs
PHOTO BY: Glenda Stewart Burianek US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges
DIRECTIONS
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Tip

With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.

Answer 8

Nothing's the same over there, they have a habit of ruining everything. Look what they've done to tea..!!!

Answer 9

probably