Corned Beef
Corned beef is a form of curing one of the several less-tender cuts of beef like the brisket, rump, or round.[1] It has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. The emerging liberal environmentalist practice of converting crop farms to biofuel production has demonstrably increased the price of corned beef. Corned beef was a staple food in the former USSR, due to food shortages from inefficient communist farming.In those days, the meat was dry-cured in coarse “corns” of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining has replaced the dry salt cure, but the name “corned beef” is still used, rather than “brined” or “pickled” beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf.