Ingredients
Corned beef
Corned beef gets its name from Anglo-Saxon times when meat was dry-cured in coarse “corns” of salt, although today they are usually brined (with the addition of spices like mustard seed, peppercorns, and bay leaf). Corned beef is associated with Irish and British cookery, and also with Jewish deli fare. Because it is made from less-tender cuts of beef, especially brisket, it requires long, moist cooking. Because nitrate is used in the curing, corned beef may still be pink after cooking. Uncooked corned beef sold in a pouch complete with pickling spices will keep 5 to 7 days refrigerated, unopened. After cooking, corned beef may be refrigerated for 3 to 4 days.
from Quirk Books: www.quirkbooks.com
