The reason why corned beef tastes so good is because corned beef is made of a cut of beef "often brisket" which is cured in a salty brine along with spices such as mustard seeds, peppercorns, cloves and coriander.
The spices give the corned beef a rich, savory and slightly sweet flavor and the long curing process of the corned beef breaks down the muscle fibers in the meat and makes it tender and juicy.
The white stuff in corned beef is just excess salt crystals that occur from the curing process of the corned beef.
The corned beef meat is brined using large grains of salt and is sometimes called corns of salt.
The corns of salt is what give give corned beef it's name and why it's called corn beef.
The corns of salt that are used in curing the meat are large grains of salt that can be visible in corn beef at white specks.
You can remove excess salt from the corned beef by rinsing the corned beef before heating or cooking it.
Canned corned beef is already cooked and ready to eat.
Corned beef is basically a roast or brisket that has been salt cured with the optional addition of sugar and spices to the cure for added flavor.
Most corned beef is often made from a tough beef roast (often a brisket or round roast) that has been slow cured and cooked to tender and salty perfection.
Corned beef is healthy in moderation but it's a processed food and can be unhealthy when eaten in excess.
Corned beef contains high amounts of fat and sodium and high levels of cholesterol.
You can make corned beef healthier by trimming the fat off and steaming it as well.