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2. What Is Corned Beef? Here's Everything You Need to Know - AOL

   www.aol.com/corned-beef-heres-know-st-203300568.html

   Corned beef is made from beef brisket that's been cured in a solution of salt and spices like coriander, mustard seeds, bay leaves, juniper berries and black peppercorns. Historically, it was made ...

3. How to Make Corned Beef for St. Patrick’s Day (It’s Easier ...

   www.aol.com/corned-beef-st-patrick-day-000000806...

   To cook corned beef on the stove, place the brined, rinsed beef brisket in a large Dutch oven or heavy-bottomed pot with a quartered onion, a chopped carrot and a chopped stalk of celery. Cover it ...

4. 7 Canned Foods You Should Never Buy - AOL

   www.aol.com/7-canned-foods-never-buy-120000377.html

   Canned corned beef might bring back nostalgic memories of quick meals, but it’s far from a health-conscious choice. Unlike the fresh brisket corned beef you find at the deli, canned versions ...

5. Corned beef - Wikipedia

   en.wikipedia.org/wiki/Corned_beef

   Corned beef, bully beef, or salted beef in some Commonwealth countries, is a salt-cured brisket of beef. [1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

6. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines)

7. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.