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What’s the first thing you think of when getting ready for St. Patrick’s Day? I think for many people it is corned beef. So what is corned beef exactly? The source for all food definitions, Epicurious has the answer.
“corned beef
Beef (usually brisket, but also round) cured in a seasoned brine. Sometimes the brine is pumped through the arterial system. The term “corned” beef comes from the English use of the word “corn,” meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic.”
based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst
For a recipe for corned beef, check out Sara Moulton’s corned beef over at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9629,00.html?rsrc=search. Want to try something a little more adventurous with your corned beef, check out this recipe for Sauerkraut Corned Beef Dip at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26107,00.html?rsrc=search.