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Corned Beef

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Corned beef is a type of salt-cured beef products present in many beef-eating cultures. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:

  • Wet-cured in spiced brine products are more supple and tender due to the brining, and in modern times, is usually made from brisket or round steak.
  • Dry-cured with granular salt beef is much drier and firmer in texture, even after rehydration, and can be made from various cuts of beef.
  • Canned minced salted meat is ground salted beef that is crumbly and oily, and made from various portions of beef.

In the United Kingdom, corned beef refers to the variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French bouilli "boiled"), and is sold in distinctive oblong-shaped cans, just as in the U.S. and Canada, or in slices from supermarkets. It is mainly imported from Argentina, Brazil and Uruguay. Bully beef and biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made.

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References

Corned beef, www.wikipedia.org

Corned Beef, www.foodnetwork.com

The History of Corned Beef, www.kitchenproject.com