Corned beef. Cured, cooked, salted beef which is then pressed. It is called ‘corned’ because the Americans, to preserve the beef, covered it with ‘corns’, large granules of salt.
Similar to Japanese Kobe beef. These are cattle that have been fed on beer with their fodder and massaged throughout the last three months of their lives. It creates a very high quality marbled beef.
Beef which is marinated and larded and then braised with the marinade with salt pork very slowly over a long period of time. The meat is not sealed before it is added to the dish.
Beef cut. Brisket of beef soaked in brine for 6-8 days, rinsed and then simmered with cabbage and root vegetables. Salt beef. Corned beef.
