Cookbook:Corned Beef

Corned beef is a variety of cured beef.

Characteristics
The production of corned beef starts with curing. Here, curing salts and spices such as peppercorn, juniper, coriander, and mustard are combined and applied to a tough cut of beef like brisket —this can be done as a dry cure or can be made into a brine for a wet cure. The beef is then cured for several days, which gives it a more complex, savory-sour flavor and preserves its pink color. Typically, the curing process is then followed by a long, slow braise to cook and tenderize the meat. It may also be smoked to make pastrami.

Selection and storage
Commercially, corned beef is available both "fresh" and canned. The canned version is typically chopped or ground and pressed into a block in the can—it is fully cooked and ready to use, and it has a very long shelf life. The "fresh" version is cured but not cooked, and it must be stored in the fridge before final preparation. Once cooked and/or opened, corned beef will last for a few days in the fridge.

Use
In the United States, corned beef is most commonly associated with Jewish and Irish cuisines, and it tends to be eaten in sandwiches or as part of corned beef hash. Canned corned beef is popular in cultures subjected to Western imperialism and military invasion, such as the Philippines and Hawaii.