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.
The name corned
beef is due to a coarse salt
used in the pickling process. Corn originally meant grain,
as in a small particle of something, and referred to the
corns of salt.
In the United
States and Canada
In the United
States, corned beef is often purchased at delicatessens.
Perhaps the most famous sandwich made with it is the Reuben
sandwich, consisting of corned beef, Swiss
dressing on rye
and then grilled on a flat griddle or cast iron pan. It is
served hot. The Reuben was first developed in Omaha,
Nebraska at the Blackstone Hotel.
In certain regions, such
as in Philadelphia, the Corned Beef Special is a popular
offering. It is served cold. It is made by first steaming
the corned beef and topping it with coleslaw, and then
placing both between rye bread that is coated with Russian
dressing. The Corned Beef Special was first developed by
Charles Weber at R&W Deli in Philadelphia in 1957.
It is also
associated with Saint
Patrick's Day when Irish
Americans eat a traditional meal of corned beef and cabbage.
According to the
while cabbage has long been a traditional food item for
the Irish, corned beef serving as a substitute for Irish
bacon first became traditional in the late 1800s.
Irish immigrants living in New
York City's Lower
East Side sought an equivalent in taste and texture to
their traditional Irish bacon (similar to Canadian bacon),
and learned about this cheaper alternative to bacon from
It is worth noting that this is slightly
inaccurate as it suggests a universal change of tradition;
to be more specific, this applies only to the tradition of
Americans. Most native Irish people would be surprised
and amused (or possibly appalled) at the suggestion that
corned beef and cabbage
is a traditional Irish meal.
Patrick's Day tradition has been cause of some controversy
among American Catholic dioceses
in 2000 and 2006, when the holiday fell on a Friday during
custom dictates that no meat be consumed on Fridays
during Lent. Controversy has arisen because some bishops
have granted dispensations
to their dioceses for eating corned beef on St Patrick's
Corned beef hash
is commonly served as a breakfast
food with eggs
corned beef, usually with the addition of extra spices
such as black
pepper, produces a cold
cut known as pastrami,
or, in Canada, smoked