Posted on 12/15/2023 11:28:54 AM PST by DallasBiff
1. Myth: There's corn in canned corned beef
One of the most enduring misconceptions about canned corned beef is its connection to actual corn. Many people when seeing the term "corned," might naturally assume it has something to do with the vegetable. But there's actually no corn in canned corned beef. The name "corned" beef actually refers to the traditional curing process for beef, which was preserved with large grains of salt, also known as "corns." These salt crystals were generously rubbed onto the beef to help draw out the moisture and prevent bacteria from growing in the meat. It also infused the beef with the salty flavor that we know and love.
Of course, times have changed, and so has the curing process that most canned corned beef goes through. Rather than being rubbed with salt crystals, the beef is typically injected with a pickling brine that helps to tenderize the meat and give it that salty flavor, without including any salt crystals whatsoever. But, the name stuck, and we still refer to it as "corned" beef, even to this day
(Excerpt) Read more at thedailymeal.com ...
Making me hungry.
I like to chop up 1/2 a green pepper, 2 green onions and 1 medium potato; and stir in with a can of corned beef into a 12-inch hot greased fry pan. Then fry the mixture until there are bits of caramelized ingredients. Then, make little wells in the layer and put an egg in each. Then, with a lid on the fry pan, turn down the heat and let the eggs steam until the whites are solid and the yolks are still runny—sunny side up. I serve the egg with the layer of corn beef underneath, with sour cream and a dollop of ketchup.
See my post #64 for my variation of ingredients. I forgot to give salt and fresh ground pepper to taste.
Yum......yours is a great recipe.
My Grandmother boiled the tongue first. Then she cooked it in the oven. Sliced to make sandwiches. I like the stuff.
We have a beef butchered every year. For some reason my Wife never comes home with the heart or the tongue.
My Daughter is 37 now. Each year she wants canned corned beef sandwiches for her birthday meal. Been the same meal since she was a child.
I love beef tongue, but it is nothing like corned beef hash.
I like the hash. That looks a little gross.
Corned beef hash with a couple of fried eggs on top, all smushed together, and some honey wheat toast is a mighty fine breakfast.
Why wait for St Patrick's Day?
In Cleveland we have Slyman’s Deli, with so much corned beef on a sandwich it would make 3 sandwiches elsewhere!
https://images.app.goo.gl/nT6jsqEYPK6sD5yS6
Wow....that’s some gigantic sandwich.
Sounds very good!
Goya is excellent.
Goya.
This was the size of the salt used for preserving meats so corned (salted) beef as opposed to fresh or smoked.
This is a point of divergence between the U.K. and North America - the Brits call this "salt beef", and another canned/tinned meat product is known there as "corned beef". The latter is just cooked finely-ground (corned) beef, no salt-curing used. It's like a beef version of Spam, packed in gelatin. WWI combat rations, IIRC, also referred to as "Bully Beef".
I'm not sure how the naming drifted, but it may have to do with the fact that salt-cured beef is sold in similar cans.
There is a Brit that is currently living in the US and he goes into why it is called "this" in the UK and "that" in the US.
It can be quite interesting to see how many words used in American do not come from English at all.
I first thought it was a simple misspeak, but they always say it.
This is outside, on grass, and they don't say "ground," or "turf," or "playing surface," it's "floor."
I first thought it was a simple misspeak, but they always say it.
This is outside, on grass, and they don't say "ground," or "turf," or "playing surface," it's "floor."
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