Corned beef is a type of meat that has been cured in a salt solution. The meat is typically beef brisket, which is a tough cut of meat that is made tender by a long, salt-filled cooking process. The name "corned beef" comes from the large, coarse pellets of salt used in the curing process, which were historically roughly the size of corn kernels.

Corned beef is a popular ingredient in sandwiches, such as the classic Jewish preparation of corned beef and Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. It is also commonly served with cabbage and potatoes. Corned beef is often purchased ready to eat in Jewish delicatessens.

To make corned beef, a salty curing brine is made with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns. A beef brisket is then marinated in the brine for 5 to 7 days. Once done with the brining process, corned beef is super tender and easily sliceable.

Corned beef is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. In the United States, corned beef is a popular dish on St. Patricks Day, but this tradition is actually an American one. When beef was considered a luxury in Ireland in the 19th century, the Irish turned to ham or bacon as their St. Patricks Day proteins. However, when these Irish immigrants arrived in America, corned beef was the meat that they could easily and more cheaply get their hands on, and so, this became the meat of choice for St. Patricks Day.