From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Cuts of beef, such as the plate, chuck, brisket or round, that are boned, trimmed, seasoned with bay leaves and whole peppercorns, and cured in brine. The name comes from the English use of "corn" to mean a small particle; in this case, salt. It is available uncooked for boiling and serving hot, or sold cooked, along with other cold meats at deli counters. Corned-beef sandwiches made with rye bread or bagels with sweet dill pickles are a staple of Jewish-American deli cuisine. In Britain, corned beef is used wholly for compressed canned pieces of salt beef, which is typically used for sandwiches and salads.
