page_title: Corned beef
section_title: North America
hierarchical_section_title: Corned beef / Regions / North America
caption_attribution_description: English: Closeup view of corned beef and cabbage, served on Saint Patrick's Day at the Canadian Honker Restaurant in Rochester, Minnesota, United States
context_page_description: Corned beef is salt-cured brisket of beef. 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, which convert the natural myoglobin in beef 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 in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".
  Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a variety of regional, national or foreign dishes, and as a common part in modern field rations of various armed forces across the world.
context_section_description: In the United States and Canada, corned beef typically comes in two forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine; or cooked and canned.
  Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-style smoked meat.
  Corned beef hash with potatoes is commonly served with eggs for breakfast.
  In both the United States and Canada, corned beef is sold in cans in minced form. It is also sold this way in Puerto Rico and Uruguay.
caption: Corned beef and cabbage, Minnesota
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