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Corned beef
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. It features as an ingredient in many cuisines.
It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and countries with British culinary traditions and is commonly used in sandwiches, corned beef hash or eaten with chips and pickles. It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal smoked meat.
==History==
Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East.〔 The word ''corn'' derives from Old English, and is used to describe any small, hard particles or grains.〔 "A small hard particle, a grain, as of sand or salt."〕 In the case of "corned beef", the word may refer to the coarse granular salts used to cure the beef. The word corned may also refer to the corns of potassium nitrate, also known as saltpetre, which were formerly used to preserve the meat.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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