beef cured or pickled in brine
Beef brisket, or sometimes other cuts, cured for about a month in a brine with large crystals (corns) of salt, sugar, spices, and other seasonings and preservatives to produce a meat that when slowly simmered in water, develops a moist, tender mixture, mildly spiced flavor, and bright purplish-red color.
Pieces of beef cured in salt and sugar, pressed together into blocks and canned.
Beef, usually a cut from the brisket or round, cured in a seasoned brine; has a grayish-pink to rosy red color and a salty flavor; also known as salt beef.
a specialty of Jewish and Irish cooking, is a large cut of beef, usually brisket, that is cured for a month in a brine with large crystals (or "corns," an Old English term) of salt, sugar, spices, and preservatives. Slow simmering in water develops a moist, tender texture, a mildly spiced flavor, and a bright purplish red color. Good corned beef may be bought whole as a brisket and ready to cook; delicatessens sell it already cooked, either whole or sliced.
Brined beef, usually from the brisket
Corned beef is beef that is first pickled in brine and then cooked by simmering. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.