"Ophelia" > wrote in message
...
>
>
> "jmcquown" > wrote in message
> ...
>> On 11/16/2013 12:02 PM, Ophelia wrote:
>>>
>>>
>>> "Gary" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>> I just read that corned beef comes from cattle raised on maize. I
>>>>> always
>>>>> though it referred to the corns of salt which was used to help
>>>>> preserve
>>>>> it.
>>>>> Can anyone elucidate please?
>>>>
>>>> Corned beef, fish....corned anything refers to soaking it in a
>>>> super-saturated salt brine before putting away.
>>>
>>> Is it first salted and then dried?
>>>
>>> Has nothing to do with
>>>> the vegetable corn.
>>>
>>> Thanks, Gary. That is how I understood it too but I wasn't sure. I've
>>> never seen that here, the only corned beef we get is canned and is very
>>> salty.
>>>
>> You can make your own, if you've a mind to. Here's a step-by-step
>> with
>> pictures of the process for a 5 lb. brisket:
>>
>> http://www.simplyrecipes.com/recipes...d_corned_beef/
>
> Thank you very much for that! We might just give it a try! Can I ask ...
> later in
> the recipe it says 'cover' with one inch of water ??? Does that
> literally
> mean cover it completely with water, with one inch extra water extra over
> the
> top of the meat ... Also, all that pickling spices, does it make it very
> spicy?
>
O
The Suffolk butcher used to salt beef and sometimes pork. The former is what
is called corned beef in the US.
If you want to try some really good corned/salt beef where you are, try and
find a Jewish deli.
Graham