There is no corn in corned beef. The word “corned” in corned beef refers to the preserving process, not the ingredients.
The word “corn” derives from an Old English word meaning “large grain” and large grains of rock salt are traditionally used to preserve corned beef. Corned beef is preserved by pickling or curing it in a seasoned brine and saltpeter. This process is referred to as corning. The brine is used to halt bacterial growth while also giving corned beef its salty flavor. The saltpeter is mainly used to give the beef its pink coloring. Without saltpeter, the beef would be an unappetizing grayish color.
INTERESTING FACTS
- Pastrami is really corned beef that is smoked.
- One of President Grover Cleveland’s favorite dishes was corned beef and cabbage.
- Corned beef and cabbage is the traditional dish to eat on St. Patrick’s in America even though corned beef isn’t actually very popular in Ireland.
INTERESTING VIDEO
INTERESTING REFERENCES
- NY Daily News – What exactly is corned beef, anyway?
- EatLikeNoOne.com – WHY IS IT CALLED “CORNED” BEEF?
- Delishably – Everything You Didn’t Want to Know About Corned Beef
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Its a lot easier just to use premixed Pickling spice. Also, cooking in water leaches what little fat there is marbled in the briscuit. A much better technique is placing the flat in foil fat side up, poke holes through the fat cap so juices and seasoning can trickle down through the meat, and season well on the fat cap. Seal the foil tightly and bake at 250* for 4 Hours. You will never have a juicer, more flavorful corned beef briscuit.
It sounds like you’ve done this before. ????