Description

Corned beef is salt-cured beef, typically brisket, preserved in a brine with large-grained salt (the “corns”) and spices, resulting in a salty, tender, pink meat often served for St. Patrick’s Day with cabbage, potatoes, and carrots, or used in deli sandwiches. The curing process, involving nitrates, gives it its distinctive color and flavor, and it was historically a vital preserved food for militaries.