Corned Beef

Corned beef is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn," meaning "small hard particle, a grain, as of sand or salt," to 888, and the term "corned beef" to 1621. 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 the United States, corned beef is often bought precooked, such as deli meat. Perhaps the most famous sandwich made with it is the traditional corned beef on rye, a very thick sandwich made with thinly sliced corned beef, "Jewish" rye bread made with caraway seeds, and mustard or horseradish. Also famous is the Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing on rye bread which is then grilled. The reuben sandwich is served hot.

In the United States, corned beef is also associated with Saint Patrick's Day, when many Irish Americans eat a traditional meal of corned beef and cabbage. According to the History Channel,[3] Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about corned beef as a cheaper alternative to bacon from their Jewish neighbors. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage and root vegetables (carrots or potatoes for example.)

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.