What Is Done to Beef Brisket to Make it Corned Beef?

Corned beef has nothing to do with corn. In Anglo-Saxon times, beef was dry-cured in pellets of salt the size of corn kernels, according to the United States Department of Agriculture. Does this Spark an idea?

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History
- Before refrigeration was invented, meat was cured to keep it from spoiling. The term "corn" is an English word for grains, including salt grains, says Harold McGee in "On Food and Cooking: The Science and Lore of the Kitchen."
Types
- Corned beef is made from several cuts like brisket, rump or round. Peppercorns and bay leaf are commonly used to flavor corned beef.
Considerations
- Today, dry salt curing or "corning" has been replaced with brining, the use of salt water. We still use the name "corned beef," not "brined beef."
Time Frame
- Drained, well-wrapped uncooked brisket can be frozen for a month and retain quality. Freezing for longer diminishes flavor, but the corned beef is still safe to eat. Refrigerate cooked corn beef three to four days. Freeze it no more than two to three months for best quality.
Warning
- Cook corned beef to an internal temperature of at least 160 degrees F. The beef may keep a pink color after cooking because curing affects the meat's color.

Brining beef at home

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