Corned beef

Corned beef is a salt-cured or brined preparation of beef brisket. "Corned" refers to the Irish method of curing the meat by rubbing it with pieces of salt the size of a kernel of corn. While the cut may have fat on the outside, the inner part is relatively lean, and of a deep pink color. Depending on the processing, other chemicals, such as sodium nitrite, and spices may be used in treating the meat.

While it is Irish in origin, it is especially known in Irish-American tradition, with dishes such as long-cooked corned beef and cabbage. A variant is the New England boiled dinner,. Even with the Irish influence, it is a staple of New York Jewish delicatessens, contrasting with the much fattier Eastern European pastrami.