"graham" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 12:02 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>> I just read that corned beef comes from cattle raised on maize. I
>>>>>> always
>>>>>> though it referred to the corns of salt which was used to help
>>>>>> preserve
>>>>>> it.
>>>>>> Can anyone elucidate please?
>>>>>
>>>>> Corned beef, fish....corned anything refers to soaking it in a
>>>>> super-saturated salt brine before putting away.
>>>>
>>>> Is it first salted and then dried?
>>>>
>>>> Has nothing to do with
>>>>> the vegetable corn.
>>>>
>>>> Thanks, Gary. That is how I understood it too but I wasn't sure. I've
>>>> never seen that here, the only corned beef we get is canned and is very
>>>> salty.
>>>>
>>> You can make your own, if you've a mind to. Here's a step-by-step
>>> with
>>> pictures of the process for a 5 lb. brisket:
>>>
>>> http://www.simplyrecipes.com/recipes...d_corned_beef/
>>
>> Thank you very much for that! We might just give it a try! Can I ask
>> ... later in
>> the recipe it says 'cover' with one inch of water ??? Does that
>> literally
>> mean cover it completely with water, with one inch extra water extra over
>> the
>> top of the meat ... Also, all that pickling spices, does it make it
>> very
>> spicy?
>>
> O
> The Suffolk butcher used to salt beef and sometimes pork. The former is
> what is called corned beef in the US.
> If you want to try some really good corned/salt beef where you are, try
> and find a Jewish deli.

Ok I'll have a look around Thanks, Graham!
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