Corned beef is a delicacy prepared from beef, which has been produced for several hundred years. Corned beef comes from English and translates into German as much as “cured beef”. Corned beef is shredded, salted and then cooked in its own juice beef. For the production, long-fiber muscle meat, such as brisket, is most often used. When cooking in its own juice, the meat gels and gets a cut-resistant consistency. Gelatin is also often added for stabilization. Corned beef is usually offered in pieces in cans or in slices in foil packages. It is also known under the name “Kraftfleisch”.
Between 1600 and 1825, Ireland was considered the largest producer and exporter of corned beef. Corned beef was particularly important for seafarers because it has a long shelf life and was therefore a good alternative to fresh meat on sea voyages. Nowadays, corned beef is produced in high quantities in Argentina and Brazil.
What is actually in corned beef?
How is corned beef different from regular beef?
What is so special about corned beef?
Why do they call it corned beef?