corned / pickled beef

no date

Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are also added to corned beef recipes.  Corned beef is featured as an ingredient in many cuisines. It has a typical pink color and—just like a ham is different from a pork roast—-a different flavor than uncured meat. Wikipedia

No, I'm not going to tell you how to corn or pickle beef here. That belongs in Part 8 - Other Things.  Here you'll only find how I served it.

corned beef sandwich


I've bought this sometime in 2019, but apparently the pictures were lost with the computer crash.

I tried it.  It's not nearly as bad as spam, so I declared it edible, but wasn't impressed about it at all. Considering like ham well enough to buy 5 10+lbs. hams at a time, but eat it only in small quantities—mostly with breakfast—perhaps that is not too surprising.


This is what you need for per serving:

  • corned beef
  • (rye) bread
  • mustard
  • pickles
Pic1: corned beef sandwich
picture Wikipedia


Pic2: corned brisket
Pic3: pickled beef tongue
Pic4: dreaded 'mystery meat'

b. corned vs. pickled

As far as I have been able to determine from looking at internet recipes the only difference between corned and pickled beef is that corned beef is boiled in the brine for a few hours, while pickled beef is cold-cured for several weeks.


Pic5: 'corning' brisket
Pic6: pickling beef tongue