In America, corned beef is pickled in brine, highly seasoned, and can be found in delis and specialist shops. The British variety, as eaten by the troops during the Boer War, comes in a tin with an endearing key which somehow you have to turn to get the stuff out.
Both versions make a "Corned Beef Hash", which is a surprisingly delicious breakfast or supper dish, and with the addition of mustard and Worcester Sauce, smooth and rich too. I've adapted this version from the recipe used by Mark Birley (the urbane owner of Annabel's) which has been recently posted on the net.
First, gently sauté some finely chopped onions in olive oil. Steam a potato or two for about twenty minutes. Take off their skins and cut into small cubes. Fry these in the olive oil with a tiny sprinkling of sea salt, so that the potatoes start to get crispy and slightly brown.
In a mixing bowl, chop up the refrigerated corned beef into small cubes. Refrigerating the corned beef will make it less likely to crumble. Add English mustard, Lea & Perrins, pepper and chopped parsley.
Now tip this into the pan. Cook for a few minutes, stirring now and again, but try if possible to keep the ingredients separate. Serve with a soft poached egg on top.