What Part of the Cow is Corned Beef From?

Corned beef is a popular deli meat that has long been associated with Irish and Jewish American cuisine. But what cut of beef does corned beef actually come from? Let’s take a closer look at the origins and history of this salty, flavorful meat

A Brief History of Corned Beef

The term “corned beef” dates back to the 17th century and refers to the corns or large grains of salt that were used to cure the meat. While many people associate corned beef with Ireland it was actually England that popularized corned beef when they began importing cheaper cattle from Ireland.

The English started eating more beef, but since the cheaper cuts like brisket were tough, they would brine or “corn” it to tenderize the meat Irish immigrants to America couldn’t afford expensive cuts of meat, so they adapted the corned beef tradition In particular, Irish immigrants in New York City would buy corned beef from Jewish butchers.

So while corned beef and cabbage is considered an Irish American dish, it evolved as a collaboration between Irish and Jewish immigrants in America.

Corned Beef Comes from the Brisket

So what cut of beef gets cured and turned into corned beef? The answer is the brisket. The brisket comes from the breast section of the cow, just below the chuck. It’s a tough, well-exercised cut that contains a lot of connective tissue.

This makes brisket an ideal candidate for brining and slow-cooking, which breaks down the connective tissue into delicious gelatin. The brisket is made up of two parts – the flat cut and the point cut:

• Flat cut brisket – This comes from the leaner bottom part of the brisket. It’s rectangular in shape and quite lean.

• Point cut brisket – This comes from the fattier top part of the brisket. It has more fat marbling and is triangular in shape.

The high concentration of fat and connective tissue is what makes brisket well-suited to being corned. The brining helps break down and soften these tissues.

When choosing a brisket to corn, look for a nice thick cut, preferably at least 2 inches thick. Opt for a brisket with good marbling, which will keep it moist during cooking.

The Corned Beef Curing Process

So how exactly does brisket get transformed into salty, pink corned beef? It’s a multi-step process known as curing:

• Brining – The brisket is submerged in a brine solution, which is water saturated with salt, along with spices like peppercorns, bay leaves, and mustard seeds. The salty brine penetrates the meat, giving it flavor.

• Curing – The brisket cures for 4-10 days in the brine, which allows the salt to thoroughly penetrate the meat while also preserving it. Nitrates are also typically added to the brine, both for preservation and to give corned beef its characteristic pink color.

• Rinsing – Once cured, the brisket is removed from the brine and rinsed to remove excess surface salt. Some recipes also call for briefly simmering the brisket at this stage to mellow the saltiness.

• Cooking – The corned beef is then ready to be cooked. It’s traditionally simmered or boiled until fork tender, usually 2-3 hours, before being served.

The slow curing and cooking renders the meat wonderfully tender and gives it a unique salty, spice-infused flavor.

Other Cuts Used for Corned Beef

While brisket is by far the most common cut used, other beef cuts are sometimes corned as well, including:

• Round/rump
• Chuck roast
• Sirloin tip
• Plate/short ribs

However, these leaner cuts don’t deliver quite the same tender, richly-flavored result as properly corned brisket. Brisket has the right balance of fat and connective tissue to transform into delicious corned beef during the curing process.

Serving Up Tasty Corned Beef

Corned beef reaches its full tasty potential when cooked low and slow and served in hearty dishes like:

• Corned beef and cabbage – The classic Irish American dish.

• Reubens – Piled high on rye with sauerkraut, Swiss cheese, and dressing.

• Hash – Diced up with potatoes for a satisfying breakfast.

• Sandwiches -Served hot on rye bread with spicy mustard.

So for authentic, richly flavored corned beef, look no further than the brisket! This tough cut is perfectly suited for brining thanks to its high collagen content. Through the curing and cooking process, brisket transforms into the tender pink meat we know and love as corned beef.