Corned Beef
<p ><b>Corned beef</b> is a type of <a href="http://en.wikipedia.org/wiki/Salt-cured_meat" title="Salt-cured meat" >salt-cured</a> <a href="http://en.wikipedia.org/wiki/Beef" title="Beef" >beef</a> product present in many cultures. The term comes not from the grain <a href="http://en.wikipedia.org/wiki/Corn" title="Corn" class="mw-redirect" >corn</a>, but from the treatment of the meat with "corns" of salt. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:</p>
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<li >Wet-cured in spiced brine products are more supple and tender due to the brining, and in modern times, is usually made from <a href="http://en.wikipedia.org/wiki/Brisket" title="Brisket" >brisket</a> or <a href="http://en.wikipedia.org/wiki/Round_steak" title="Round steak" >round steak</a>.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Corned_beef#cite_note-0" >[1]</a></sup></li>
<li >Dry-cured with granular <a href="http://en.wikipedia.org/wiki/Table_salt" title="Table salt" class="mw-redirect" >salt</a> beef is much drier and firmer in texture, even after rehydration, and can be made from various cuts of beef.</li>
<li >Canned minced salted meat is ground salted beef that is crumbly and oily, and made from various portions of beef.</li>
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<p >Due to the ubiquity of salting beef for preservation in many cultures, corned beef features prominently as an ingredient in many cuisines, including the <a href="http://en.wikipedia.org/wiki/Jewish_cuisine" title="Jewish cuisine" >Jewish</a>, <a href="http://en.wikipedia.org/wiki/Irish_cuisine" title="Irish cuisine" >Irish American</a>, and<a href="http://en.wikipedia.org/wiki/Caribbean_cuisine" title="Caribbean cuisine" >Caribbean cuisines</a>. Corned beef is also a main part of the German dish <a href="http://en.wikipedia.org/wiki/Labskaus" title="Labskaus" >Labskaus</a>, well known during World War II and still served today in restaurants on Germany's Northern coast.</p>
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Canned corned beef</div>
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<p >Canned corned beef is sometimes referred to in the <a href="http://en.wikipedia.org/wiki/United_Kingdom" title="United Kingdom" >United Kingdom</a> as <i>bully beef</i>, which derived from the French term <i>bœuf bouilli</i> (boiled beef).<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Corned_beef#cite_note-1" >[2]</a></sup> In making corned beef, most manufacturers add <a href="http://en.wikipedia.org/wiki/Potassium_nitrate" title="Potassium nitrate" >potassium nitrate</a> (saltpeter) or <a href="http://en.wikipedia.org/wiki/Sodium_nitrite" title="Sodium nitrite" >sodium nitrite</a> to the cure to preserve the beef's pink colour.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup></p>