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. Corned beef was popular during World War I and World War II when fresh meat was rationed. It also remains especially popular in Canada as an ingredient in a variety of dishes.

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  • 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. Most recipes include nitrates or nitrites, which convert the natural myoglobin in steak to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been shown to be linked to increased cancer risk. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was popular during World War I and World War II when fresh meat was rationed. It also remains especially popular in Canada as an ingredient in a variety of dishes. (en)
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  • 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. Corned beef was popular during World War I and World War II when fresh meat was rationed. It also remains especially popular in Canada as an ingredient in a variety of dishes. (en)
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  • Corned beef (en)
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