Salted Beef

There are a number of styles of salted beef; these include traditional salt beef, corned beef and pastrami.

1. Salt Beef

Traditional salt beef is simply a cut of beef (usually silverside) soaked in brine to preserve it. Saltpetre is often added to the process to make the meat a red colour, rather than its natural grey-brown. Although some heavily brined cuts may need to be soaked to remove excess salt before cooking, most may simply be popped into a pot to boil, along with plenty of carrots.

2. Corned Beef

In the UK, corned beef is canned, pressed, salted beef, pink in colour and speckled with fat. Also known as bully beef, this has been a staple component of army rations since before World War I, and is also popular outside of the military for use in sandwiches, salads or in fritters or hash.

In North America, the term corned beef is used for salt beef (see above), and is used for such dishes as the Reuben sandwich - corned beef, Swiss cheese and sauerkraut on rye bread and served hot.

3. Pastrami

Pastrami is salt beef (usually brisket) that has been highly seasoned (usually with black peppercorns), dry-cured and then smoked. It usually is served as a cold cut or on a sandwich, but it can also be heated and served with a side dish such as hot potato salad.